“Wine donuts were his dad’s favorites… they came straight from the heart of Ciociaria, made by the abrupt speed of expert hands, but overflowing with love. The girls would have liked to eat them all, one after the other, crumbling reddish crumbs in the house, a donut in hand, in the other a doll.
And yet, after shuttling around with the biscuit box over and over again, it was time to say ‘enough’… those that still had sugar, were dad’s donuts, no one could have access to them anymore!
From that moment they became the personal dose of the family head, which he moderately savored two at a time in the morning and which lasted for many days to come, aroused the envy of those who, as a child, had not the sensibility of patience and the foresight of waiting.”
Everything at once: this is childhood.
Time: 1 hour
Difficulty: very easy
Servings: 20 donuts
1 glass of oil
1 glass of sugar
1 glass of red wine
00 flour how much it takes
1 pinch of anise seeds (to taste)
hazelnuts chopped with a knife 80 100 gr (to taste)
How to get up
Pour the oil, sugar and red wine into a bowl.
Add the flour a little at a time, stirring with a wooden spoon until the dough is firm.
At this point work a little with your hands. You will have to obtain a soft but not sticky consistency.
If you have decided to add anise seeds or hazelnuts, this is the time to mix them all together.
Make small loaves, cut them and close them in the shape of a donut. Make sure the central hole is wide enough: when cooking, they grow a little and tend to close it.
Dip them on one side in a bowl filled with sugar, applying light pressure and place them on the baking tray covered with parchment paper and bake at 180º for at least 20 minutes.
Let them darken well both above and below, they will benefit!
Useful information: if stored in a well-covered bowl, the wine donuts will last for days and days !!!
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