Saturday, July 20 2024

Today let’s prepare together ciambelline al vino, a typical recipe from Lazio, ideal not only to end a meal, but also as a tasty snack.

Simple and quick to prepare, ciambelline are so good that one pulls the other!


 

 

Makes about 20 cookies

INGREDIENTS:

  • 2 ¾ cups of all-purpose flour
  • ⅖ cup (about 7 tablespoons) of sunflower oil or other oil of your choice
  • ⅖ cup (about 7 tablespoons) of red wine (you can substitute with white wine)
  • ½ cup + 1 tablespoon of granulated sugar + 3 – 4 tablespoons for sprinkling
  • 1 ½ teaspoons of baking powder
  • A pinch of salt

 

METHOD:

First place the flour, sugar, salt and baking powder in a bowl.

Mix well, make a hole in the center and add the oil and wine.

Finally mix with a spoon and when the liquids are absorbed, proceed with your hands to form a ball of dough, if necessary with a pinch more flour:

Seal in plastic wrap and let stand 15 minutes.

Meanwhile, turn on the static oven to 180°, prepare the sugar and line a baking sheet with baking paper.

Finally, take the dough again, break off 1 oz pieces, make strands and roll them into the shape of a doughnut and as you do so, place them on the baking sheet.

When you have finished, one by one coat the wine donuts in sugar on all sides and place them back in the baking dish.

Finally bake in a static oven at 350 F for about 18 minutes until golden brown.

Remove from the oven and let cool at least 10 minutes.

You can store in a tin box for about 3 weeks !

Facebook Comments Box
Previous

NONNA'S RICOTTA CAKE WITH CHOCOLATE CHIPS

Next

VEAL MEATBALLS: MY MOM'S AMAZING RECIPE

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also