Ciambelline al vino rosso: Italian red wine donuts

Breakfast30 people
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By Ángela

I have found this Italian recipe for «Ciambelline» or red wine donuts, which I tried in pasta country and loved them. In essence, they resemble Easter pastries. which are made in my town, but we heat the oil with matalahúga before so that the oil "doesn't taste so much" and we add milk (I'll upload the recipe when Easter approaches).

Now, I have never made a sweet recipe with red wine (I have always used aniseed or sweet wine), and here I need your experience. Do you make donuts, donuts or similar with red wine? On the other hand, it gives me that we are going to need some more wet ingredient Would we add egg or milk to the dough or as is?

Red wine donuts

Print recipe

If you like Italian food, you have to try these Italian red wine donuts or as they are known there, Ciambelline al vino rosso

Red wine donuts
  • Ángela
  • Kitchen: cuisine
  • Recipe type: breakfast
  • Rations: 30
  • Total time:

Ingredients

  • Half a glass of red wine
  • half a glass of extra virgin olive oil
  • half a ford of brown sugar (plus a little more for coating)
  • 3 glasses of flour
  • half a teaspoon of yeast
  • A pinch of salt.

Preparation

  1. In a large salad bowl or bowl, first mix the wine with the oil, the brown sugar

  2. On the other hand, we mix the flour with the yeast and the salt

  3. Gradually add the flour to the wet ingredients and glasses, kneading until a compact dough is obtained.

  4. We wet our hands a little in oil

  5. Take the ball of dough, and transfer it to a lightly floured work surface.

  6. We work it with both hands.

  7. Preheat the oven to 180ºC

  8. We have a deep plate with cane sugar to coat

  9. While we make the donuts, taking small amounts of dough, and stretch them with our hands on the countertop or floured work surface again making a stick or cylinder

  10. We fold it like a bow and apply a little pressure where the two parts meet.

  11. Dip the ciambelline in the sugar, place them on a baking tray lined with parchment paper or similar, and bake them for 12-15 minutes, until golden.

  12. Let cool on rack

  13. They keep well for 3-4 days in a can (I like the can) or airtight container in the pantry.

Image: enoteca-sommelier


Discover other recipes of: Breakfasts and Snacks, Eggless recipes, Cooking tips

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