Check out these lovely Roman wine dipped doughnuts from Elisa Gennari.
By Elisa Gennari
These doughnuts were born near Rome in the Roman Castles. They’re probably the most known rustic sweets in Lazio. Usually they’re eaten with some wine, and yes, there’s actually wine in the doughnuts themselves.
The classical recipe for these douhgnuts is 1 glass for each ingredient, and the flour you need to knead the dough. I’ve tried this one, with less oil and sugar and the result is perfect, even better that the original recipe, but with less calories and fats.
Note: the alcohol evaporates during baking, so these donuts are often eaten by children as well in Italy – dunked in milk.
- 1 glass of wine (I used a Nero d'Avola a sicilian red wine, you can also use a chardonnay - the taste will be slightly different depending on the type of wine you're using)
- ¾ glass of extra virgin olive oil ( you can also use 50% peanut oil 50% olive oil)
- ¾ glass of sugar
- flour to knead the dough (I used about 350gr)
- a pinch of baking soda
- Preheat the oven at 180°C. In a bowl, mix the wine, the oil and ½ glass of sugar.
- Mix the flour with the baking soda and then add it a little at a time, until the dough becomes enough thick and silky to be rolled into cylinders.
- Pour the remaining sugar on a plate, and cover a large baking tray with the parchment paper.
- Roll little pieces of dough and shape them into doughnuts. Place each cookie on the plate with the sugar and coat it evenly, then put it in the tray and bake for 15/20 minutes. Cook until they starts to brown. Don't overcook them, otherwise they'll become too hard.