White wine and anise donuts are a typical dessert from Lazio, easy and quick to make, suitable for an aperitif, a snack, or a quick bite. Moreover, the recipe requires few ingredients: flour, oil, and white wine, to achieve a simple and fragrant product that contains no milk, eggs, butter, or yeast.
With the quantities in my recipe, you will make 35 donuts, which are never too many for those with a sweet tooth, but if you want to try the savory version of the donuts, try the baked tarallucci.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 15 Minutes
- Portions: 35 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar (for the dough)
- 1/4 cup sugar (for coating)
- 2/3 cup extra virgin olive oil
- 2/3 cup white wine
- 2 tablespoons anise seeds
- 1 pinch fine salt
Preparation
In a bowl, sift the flour, add the sugar for the dough, the pinch of salt, and the anise seeds, and mix the ingredients. Pour over the olive oil and white wine and knead until everything is incorporated into the dough.
Knead and form a dough ball and let it rest covered for 15/20 minutes. In the meantime, prepare the baking tray where you will bake the donuts and line it with parchment paper.
After the resting time, take the dough ball and knead it a little on the work surface. Then take small portions of dough and form tubular cords about 1/8 to 1/4 inch in diameter. Close the two ends upon themselves, giving them the donut shape, and pass them in the sugar on both sides.
Place them on the baking tray, close to each other, with at least half an inch of distance. With this dose, you will get approximately 35 donuts. If you want more, double the doses, or halve it if you prefer to make fewer.
Preheat the oven to 355°F, bake the donuts and cook them for 15/20 minutes, until they are cooked and slightly golden. Take them out of the oven and let them cool down before removing them from the tray. They can be stored for many days.
