Le Ciambelline di nonna (Grandmother’s ciambelline): the original Roman recipe
This simple but tasty cookie is typical of the Roman hills, where they are called “ubriachelle” (drunk).
Ciambelline do not contain yeast and ingredients are only of plant origin, so no butter, milk and eggs.
Despite this, the wine donuts maintain a nice crispness.
- 200 milliliters of white table wine
- 200 milliliters of extra virgin olive oil (EVO)
- 200 grams of sugar
- 1 seed of anise, crushed
- 1 flour
- 1 teaspoon salt
- 200 grams of sugar cane
To make the donuts to the wine must first dispense into a bowl, add the anise seeds, sugar and salt.
Sift the flour and pour in the slurry until a soft consistency of a pastry. (Probably will serve more flour than indicated in the ingredients). At this point you make a ball, place it in a bowl and let it rest for at least two hours in the refrigerator, covered with plastic wrap.
When they passed the two hours, cut into small pieces of dough and make it little rolls, like when you make the dumplings.
Joined together the ends, wetting them slightly so that sticking. Give them a round shape with a hole in the middle.
Put the sugar in a dish where you will pass the donuts, making adhere well sugar from one side only. Bake at 190°C for about 20 minutes.
Serve those at the end of a meal together with sweet wine, vin santo or grappa.