Traditional sweet scalded donuts are typical donuts from Lazio, more precisely from Ciociaria, prepared during the period leading up to Easter. It is a rustic recipe from the poor rural tradition. The name scalded derives from the first cooking which is done in boiling water while the second occurs in the oven. Thanks to this process, the final result will be a crumbly and soft donut. Now very difficult to find, sweet scalded donuts belong to the category of ancient memories and flavors of the past.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Hours
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 323.41 (Kcal)
- Carbohydrates 56.55 (g) of which sugars 15.55 (g)
- Proteins 8.33 (g)
- Fat 7.44 (g) of which saturated 1.36 (g)of which unsaturated 5.45 (g)
- Fibers 2.22 (g)
- Sodium 12.03 (mg)
Indicative values for a portion of 100 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 TRADITIONAL SWEET SCALDED DONUTS
- 4 cups all-purpose flour
- 1 egg
- 1/2 cup sugar
- 1/4 cup vegetable oil (corn or sunflower)
- 2 tablespoons anise liqueur
- 1 cup milk
- Half cube fresh brewer's yeast
- 1 anise seeds (a handful)
- 1 lemon zest
- 2 pinches ground cinnamon
Tools
- 1 Saucepan
PREPARATION OF TRADITIONAL SWEET SCALDED DONUTS
Place all ingredients on the work surface or in the mixer and knead for 15 minutes.
Let the dough rest, well covered, for 10 hours until it doubles in volume.
Bring water to a boil in the saucepan filled halfway.
Now take portions of dough and work them into cylinders about 4-5 inches long. (Depends on how large you want your donuts).
Roll the ropes before closing them. Dip the donuts into the boiling water and cook until they float to the surface. Gently lift them with a slotted spoon and place them on a clean kitchen towel. Let dry the donuts for a couple of hours.
At this point, place them on a baking sheet lined with parchment paper. Brush with a slightly sugared egg and bake at 350°F for about 30-40 minutes until golden brown. Once baked, let them cool wrapped in a cloth.
Adriana’s Tip
They can be stored for several days in a box or food bag.
