The San Biagio doughnuts I propose today are typical of Castiglione a Casauria in the province of Pescara.
I know that besides being a typical recipe for San Biagio, he is also the Patron Saint of the town, so on February 3rd, they celebrate twice.
Who knows how many rounds I made to get this recipe…my husband told me about doughnuts he used to eat at San Biagio when he was a child, as he is originally from a nearby village!!!
I started making it with some difficulty because often old recipes are measured with glasses, so I weighed the liquids well to make it easier for you, but also for me, honestly, I prefer weighed ingredients.
A simple recipe, once baked, it’s hard to wait for them to cool before the first taste.
I love the smell and taste of anise, and I would have put the whole bottle in the dough, but since I always get scolded, I held back.
They are super soft, my husband satisfied, so for me, I passed the test.
Now all you have to do is try them, and let me know!!!
Approx. 360 Kcal per doughnut
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 12 doughnuts
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: San Biagio
Ingredients for making San Biagio Doughnuts
- 5 1/4 cups all-purpose flour
- 2 medium eggs
- 2/3 cup sugar
- 2/3 cup sunflower oil
- 1 1/3 cups whole milk
- 1 1/2 tsp dry yeast
- 3 tbsp anise seeds
- 2 tbsp milk
- 1 Non-stick baking tray baking tray
Preparation of San Biagio Doughnuts
In a bowl, knead all the ingredients a little at a time, starting with the liquids, finishing with the anise and flour until you get a soft dough.
Place it in a bowl, cover with plastic wrap and let it rise in a warm place for about 3 hours or until doubled.
Once risen, pour the dough onto a lightly floured work surface, form a ball.
Weigh the dough and divide the weight by 12, I use this method to make all the doughnuts the same, and each doughnut was about 4.2 oz.
Form cords about 1 inch thick, close into a doughnut shape, and place them on a baking sheet lined with parchment paper, making sure to space them a bit.
Let rise again for about 1 hour, then brush with milk
bake in a preheated oven at 356°F for about 18-20 minutes checking for doneness.
