The red wine donuts with hazelnuts are humble sweets from the Ciociaria and Castelli Romani traditions. These little treats, also known as ‘mbriachelle, are tied to the modest farming culture when butter was a luxury and eggs were used for other preparations. Fragrant, crunchy on the outside, and crumbly inside, they are perfect to enjoy at the end of a meal or soaked in wine.
This version enriched with toasted hazelnuts enhances the rustic flavor of red wine, unlike the white wine taralli, adding a crunchy and even more delicious note that makes every bite a pleasure journey. A simple, quick, and irresistibly authentic dessert.

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Difficulty: Very Easy
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 25 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Winter, Christmas

129.78 Kcal

calories per serving

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Energy 129.78 (Kcal)
Carbohydrates 19.56 (g) of which sugars 9.48 (g)
Proteins 1.64 (g)
Fat 5.38 (g) of which saturated 0.53 (g)of which unsaturated 4.59 (g)
Fibers 1.96 (g)
Sodium 31.25 (mg)

Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 3/4 cups flour
1/2 cup red wine
2/3 cup sugar
1/2 cup toasted hazelnuts
1 1/3 tsp baking powder (for desserts)
1/3 cup sunflower oil
1/4 tsp fine salt
1/2 cup granulated sugar

Tools

1 Stand Mixer

Preparation

First, chop the hazelnuts not too finely nor too coarsely and set aside.
Place the wine, oil, granulated sugar, then the salt, baking powder for desserts and finally the flour into the stand mixer.
Knead with the paddle attachment at medium-low speed until the dough forms (this will take very little time). Then add the chopped hazelnuts and operate the mixer again, still at medium-low speed (I use speed 2 to 3) until the dough is smooth and homogeneous.
With the help of a dough scraper, pour the dough onto the worktable and form a dough ball. Wrap it in plastic wrap and place it to rest in the refrigerator for about half an hour.
Meanwhile, prepare the sugar to coat the donuts, line a baking sheet with parchment paper, and preheat the oven to 350°F. After the resting time, take the dough from the fridge and cut it into pieces (you will get about 25) of 1 oz each. Stretch them into small logs. Roll them into donut shapes, pass them in sugar, and place them on the baking sheet.
Bake the donuts at 350°F for 20-25 minutes until golden brown.
Once baked, let them cool. They are good warm, but the day after… they are perfect.
And here are your wine donuts with hazelnuts ready!