San Biagio Doughnuts. On February 3rd, Saint Blaise, the protector of the throat, is celebrated. Therefore, in Italy, doughnuts flavored with anise are kneaded days before. Anise because: This herbaceous plant contains small fruits, which we actually call seeds, and helps us fight colds, asthma, and bronchitis. Even the Greeks knew the properties of this plant; and Pliny recommended drinking wine flavored with anise also to treat scorpion stings. While in England in the early 1300s, King Edward I levied a tax on its trade to raise funds to repair London Bridge. Easy to grow and dry to have this pleasant aroma at hand, which is also used to make liqueurs to flavor desserts and coffee.
There are hundreds of recipes to prepare on this occasion, this one is among many.
Soft and fragrant, they provide a moment of delicacy and flavor to our breakfast.
Other traditional preparations dedicated to saints can be found below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 10 doughnuts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: San Biagio
Ingredients
Simple and available ingredients.
- 8 cups flour
- 1 1/2 cups milk
- 1/2 cup sugar
- 3 1/2 tbsp sunflower oil
- 3 eggs
- to taste ground anise
- 0.88 oz compressed yeast
- 1 egg yolk (For brushing)
- 1 coffee cup milk (For brushing)
Steps
A simple dough with double rising. And then the scent of anise and soft goodness.
Dissolve the yeast in a little warm milk taken from the total amount, mix it with the flour, then add all the other ingredients. I haven’t listed the weight of anise. If you like it, you can add more, otherwise, just add enough to give a good aromatic note.
Knead well until you obtain a nice smooth dough. Cover it and let it rise in a very warm place, but do not exceed a temperature of 86°F (30°C). I recommend the oven with a pot of boiling water placed at the bottom. This helps avoid drafts and also maintain good humidity.
After the necessary time has passed, take the dough again and divide it into equal pieces, I made 10 pieces to have finished doughnuts of about 6 inches (15 cm); if you prefer, you can make smaller pieces. Let them rise again until doubled, and before baking, brush with a mixture of egg yolk and milk and sprinkle with granulated sugar. 350°F in a preheated oven for about thirty minutes.
Your San Biagio doughnuts are ready. If you can resist, wait before enjoying them.
Great also accompanied by a little jam or dipped in hot chocolate.
A few more tips
You can also choose to make just two large doughnuts to slice. Or make a braid and create a crown. Creativity plays an important role in the kitchen. Traditionally, anise is needed against throat ailments, and doughnuts were strung on a stick, hung on the arm when leaving mass, or decorated with ribbons to offer as gifts. The doughnut shape also recalls the circularity of the seasons and the unending divine protection.
