The red wine doughnuts with hazelnuts are humble sweets from the Ciociara tradition and the Castelli Romani. These treats, also called ‘mbriachelle, are linked to the simple peasant 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 dipped in wine.
This version enriched with toasted hazelnuts enhances the rustic flavor of the red wine, unlike the white wine taralli, offering a crunchy and even more delicious note that makes every bite a journey of pleasure. A simple, quick, and irresistibly authentic dessert.

Follow the aroma… the recipe continues!
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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 33 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 1/2 tsp baking powder (for desserts)
1/3 cup sunflower seed 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, the seed oil, the granulated sugar, then the salt, then the baking powder for desserts and finally the flour into the stand mixer.
Knead with the paddle at a medium-low speed until the dough is formed (it will take very little time). Then add the chopped hazelnuts and activate the stand mixer again, always at medium-low speed (I use speeds between 2 and 3) until the dough is smooth and homogeneous.
With the help of a scraper, pour the dough onto the work table and form a loaf. Wrap it with plastic wrap and let it rest in the refrigerator for about half an hour.
In the meantime, prepare the sugar for coating the doughnuts, line a baking tray with parchment paper and preheat the oven to 356 °F. After the resting time, take the dough from the fridge and divide it into small pieces (about 25) of 30 g each. Roll them out to form small logs. Roll them into a doughnut shape, pass them in the sugar, and place them on the tray.
Bake the doughnuts at 356 °F for 20-25 minutes until golden.
Once baked, let them cool. They are good warm, but the day after… they are perfect.
And here are your wine doughnuts with hazelnuts ready!