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.Print
Quick and tasty rustic Italian sweets
- Author: Elisa Gennari
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- 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)
- 3/4 glass of extra virgin olive oil ( you can also use 50% peanut oil 50% olive oil)
- 3/4 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 1/2 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.
Elisa Gennari was born and raised in Rome, with a true passion for home made food. Her goal is to share her ideas about eating delicious food while still staying healthy. In her blog she teaches her secrets on how to cook Italian recipes, always with a healthy twist.
The recipe looks wonderful but what size wine glass are you using? Using “a glass” as a form of measurement is so ambiguous however enchantingly traditional it may be. Thanks for the recipe and the help.
Hi Tina, I used a glass as measurement because traditionally you can use every kind of glass you have on hand, the other ingredients should be measured with the same glass.
By the way, usually a medium size glass is about 200ml, if you have a bigger one you will only need to increase the flour. Hope this can help!
The recipe mentions a glass to measure the ingredients but it should be more specific in the actual measurements. Please provide.
Hi V, please check the other comments, to see more specific measures :)