Mountain sugar rings are a typical dessert of the Tuscan-Emilian Apennines, traditionally served at weddings, or during Easter and Christmas.
There is no bakery or pastry shop in the Apennines that does not display these candid and fragrant treats.
Like many traditional pastries, sugar rings preserve well for a long time. Here is a recipe for some cookies perfect for making and gifting:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 25 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 131.86 (Kcal)
- Carbohydrates 24.84 (g) of which sugars 14.44 (g)
- Proteins 2.17 (g)
- Fat 2.86 (g) of which saturated 0.57 (g)of which unsaturated 2.06 (g)
- Fibers 0.33 (g)
- Sodium 6.77 (mg)
Indicative values for a portion of 38 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 for Mountain Sugar Rings
- 3 cups all-purpose flour
- 6 tbsp sugar
- 1/4 cup peanut oil
- 2 tbsp anise liqueur (I use Sassolino)
- 2 eggs
- 1/2 packet baking powder for sweets
- 1 1/4 cup sugar
- 2 1/2 tbsp water
- 1 1/2 tbsp anise liqueur
Preparation of Mountain Sugar Rings
Pour the eggs and sugar into the bowl of the stand mixer, fitted with a hook, and start working at medium speed. Then add the oil and anise liqueur while keeping the mixer running.
Once you have a foamy mixture, turn off the mixer and sift in the flour with the baking powder. Turn the machine back on and knead until you get a smooth and even dough.
Transfer the dough to the work surface and knead it lightly with your hands to form a smooth ball.
Take about one-fifth of the dough and roll it out with the rolling pin to a thickness of about half an inch.
Cut strips about 4 inches long and 3/4 inch wide.
Take one strip at a time and shape it into a cord, rounding it with your fingertips against the work surface. Gently twist the ends of the cord, then close them into a ring to create a donut shape. Overlap the ends and gently press to make sure they stick. Continue in this way until all the dough is used up.
Place the donuts on a baking sheet lined with parchment paper and bake them at 355°F for about 20 minutes; they should not darken too much.
About 5 minutes before the end of the baking time, prepare the glaze: in a large saucepan, pour the sugar, water, and anise liqueur and simmer gently, monitoring the temperature with a thermometer.
When the cookies are baked, remove them from the oven and when the syrup has reached a temperature of 221°F, add them directly into the saucepan. Stir carefully over low heat to ensure that all cookies are evenly coated with syrup and continue until the treats appear frosted because the sugar has crystallized.
Pour the cookies onto a tray lined with parchment paper and let them cool completely.
Mountain sugar rings can be stored at room temperature, inside a tin box or food bags, for about ten days.
