Paw-shaped doughnuts linked to the traditional religious festival of St. Anthony Abbot, celebrated on January 17, a typical savory baked preparation. Along the route of two of the oldest roads in Lazio, the Nomentana and the Salaria, there is a municipality in the province of Rome, called Monterotondo, which has made it the emblem of the cultural farmer’s tradition with its simple ingredients like extra virgin olive oil and wine. Precisely on this occasion, you can taste the “Ciambella di Sant’Antonio” or paw-shaped doughnuts, as they are essentially the same thing. The twisted shape of the doughnut resembles the hoof of cattle, hence the name given to the doughnut, indeed paw-shaped. You can find them all year round in the bakeries of the town, but certainly on January 17 or during official celebrations, they are abundantly prepared in many homes in Monterotondo and beyond. As a Sicilian, I also prepare them for their deliciousness.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Boiling, Oven
- Cuisine: Italian Regional
- Region: Lazio
- Seasonality: All Seasons
- Energy 611.43 (Kcal)
- Carbohydrates 75.98 (g) of which sugars 1.02 (g)
- Proteins 10.94 (g)
- Fat 30.99 (g) of which saturated 4.70 (g)of which unsaturated 2.15 (g)
- Fibers 13.54 (g)
- Sodium 982.54 (mg)
Indicative values for a portion of 130 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 needed to prepare paw-shaped doughnuts
- 2.2 lbs flour
- 1.3 cups extra virgin olive oil
- 1.25 cups white wine
- 1.5 tbsp fine salt
- 1 egg
- 2 tbsp anise seeds
Useful tools to prepare paw-shaped doughnuts
- Stand Mixer
- Pastry Board
- Baking Tray
- Parchment Paper
- Small Bowl
Steps to prepare paw-shaped doughnuts
If you remember, the night before preparing the paw-shaped doughnuts, soak the anise seeds in white wine to soften them. I used the stand mixer to mix all the ingredients well, but you can also do it the old-fashioned way, using your arms on the pastry board. Once done, let the dough rest covered for an hour. After the time has passed, weigh pieces of dough of 60 grams each and roll them into cords forming a twist that resembles a hoof.
After forming all the doughnuts, with these measurements and this weight (60 grams each), you will get 30 doughnuts. Bring a pot of water to a boil and cook the doughnuts 3 at a time, as soon as they rise to the surface, remove them from the water.
Lay the doughnuts on a baking tray and turn them often, then let them rest overnight.
The next morning, preheat the oven to 356°F and bake the paw-shaped doughnuts for 40/45 minutes.
And here they are, ready and fragrant to enjoy as an aperitif with red wine or to have as a snack any time of the day.
Storing paw-shaped doughnuts
To store paw-shaped doughnuts, a jar like the ones used for cookies will suffice, either tin like in the old days or glass. As of today, I personally have never needed to, as unfortunately, they are gone so quickly because they are so good.
FAQ (Questions and Answers)
When are paw-shaped doughnuts made?
Paw-shaped doughnuts are made during holidays and especially for the feast of St. Anthony Abbot on January 17.
Where are paw-shaped doughnuts made?
They are a specialty of the town of Monterotondo, located between the Salaria and Nomentana roads in the province of Rome.
Why are they called paw-shaped doughnuts?
The name of these doughnuts, as you can guess, comes from the word hoof or paw of horses.
