The Marsican donuts of San Biagio are a typical recipe for this holiday in the area, and we remain in Abruzzo!
On the blog, I have several recipes related to San Biagio and especially from Abruzzo, some with slight differences from one another, but in every area of my region, you find typical recipes that sometimes change slightly from city to city, differentiating them in the final result.
These donuts are truly excellent, with a fragrance that truly transports you, especially if you love anise as much as I do.
They stay super soft for days, and if we heat them in the microwave, they will be like freshly baked.
So, try making them with my recipe, and then let me know if you liked them!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
About 360 Kcal for each donut
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 9 donuts
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Making Marsican Donuts of San Biagio
- 2 eggs (medium)
- 3/4 cup sugar
- 2 tsp dry yeast
- 3 tbsp anise liqueur
- 1/3 cup extra virgin olive oil
- 1 tbsp anise seeds (powdered – optional)
- 1/2 lemon rind (grated)
- 2/3 cup whole milk
- 4 1/4 cups all-purpose flour
- 1 egg yolk
- milk (a little)
Preparation of Marsican Donuts of San Biagio
First, put the warm milk and the dry yeast into a bowl, dissolve it, then add a little flour and mix well.
Add the sugar, beaten eggs, and anise liqueur, always stirring with each ingredient added, then add the anise liqueur and, if you like, the anise powder.
Finally, add the oil, lemon peel, and remaining flour, mixing well for a few minutes until you get a well-kneaded dough.
Let the dough rise covered with plastic wrap until it doubles in size.
Once risen, transfer the dough to a work surface, create 9 equal-weight balls, and let them rest for 10 minutes
At this point, flatten each ball creating a hole in the center to obtain a donut, transfer the donuts onto a non-stick baking sheet or a parchment paper-lined sheet at a proper distance for rising.
Let rise for about 1 hour.
Before baking, beat an egg yolk diluted with a drop of milk and brush it onto the donuts, then bake in a preheated oven at 350°F for about 15 minutes.
