Cocoa and hibiscus donut with Brachetto d'acqui Docg Duchessa Lia


A recipe that will leave you ... speechless. A wonderful coffee and chocolate donut topped with a gorgeous magenta hibiscus glaze. All accompanied by our Brachetto d’Acqui DOCG Duchessa Lia.

Here is the recipe that Lucia Carniel, blogger of L'ultima fetta, has made for Duchessa Lia, reinterpreting a classic recipe to which she added a touch of color with an extraordinary scenic effect. A cake suitable for any occasion, which goes perfectly with our Brachetto d'Acqui Docg: first of all, for its color, which recalls the hibiscus glaze; but, above all, for the contrast with the bitterness of chocolate and coffee, balanced by the sweet notes of red and pink fruit typical of this wine.


Cocoa and coffee donut with hibiscus glaze

Dry ingredients

  • 265g flour
  • 75g cocoa powder + some more for the mold
  • 8g bicarbonate
  • 330g granulated sugar
  • 2g fleur de sel

Wet ingredients

  • 220g butter + some more to grease the mold
  • 135ml coconut milk (or whole milk)
  • 2 large eggs
  • 165ml sour cream or Greek yogurt
  • 135ml hot coffee

Prepare the oven and the mold. Preheat the oven to 175 °C on static. Using a brush, spread melted butter on a donut mold of about 2 liters capacity (I used this). If you use one similar to mine, brush all the grooves of the mold well, then place it in the refrigerator.

Mix the dry ingredients. Sift the flour with cocoa and baking soda into a large bowl. Add the granulated sugar and fleur de sel and mix well. Melt the butter, add the coconut milk and let it cool. Meanwhile, prepare the coffee, more or less intense depending on your taste. Sift cocoa into the mold to cover the butter well. Set aside. Add the butter and milk mixture, eggs, sour cream to the dry ingredients and mix on low speed. Once all is well-mixed, add the hot coffee. Stir briefly then bake immediately and cook for about 50 minutes. At around 45 minutes check with a toothpick if the dough is still very moist and possibly extend cooking by a few minutes.

For the hibiscus glaze

  • a few tablespoons of sifted powdered sugar
  • hibiscus powder
  • a few teaspoons of water

Sift the powdered sugar into a bowl. Add a teaspoon of hibiscus powder and a few drops of water. Stir with a whisk to make the glaze homogeneous. Increase the amount of water, hibiscus powder or icing sugar according to the consistency and color you want to achieve, then pour over the cocoa and coffee donut.


The cocoa and coffee donut with hibiscus glaze works best if eaten at least after a day of rest in the refrigerator covered with cling: the flavors intensify and its texture easily melts in your mouth. You can freeze it in food bags. Pour the icing just before serving and add more on the sliced cut.

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