Maximum yield and minimum effort for the donuts in red wine, a traditional Roman biscuit (but spread in various types in much of southern Italy) that is naturally vegetarian and vegan because they had no butter and no eggs. Red wine doughnuts are yummy, They have a particular consistency, light but dense at the same time, and a full taste, complex, which partly recalls the INTORCHIATE PUGLIESI, Another amazing biscuit made with extra virgin olive oil.
Obviously there are two key ingredients for wine donuts: the extra virgin olive oil, to be a light fruit of excellent quality (there are those who prepare the donuts with vegetable oil, but I find totally and completely disagree) and the red wine, which must not be too young and edgy. I used a Primitivo di Manduria, which also has a characteristic sweet note.
The red wine doughnuts get ready in just 10 minutes and they're really amazing, either alone or after a meal with a sweet wine, but not too much, a wine with an important acidity as it could be a Muffato Orvieto, a Torcolato Breganze or Recioto della Valpolicella. They look nice cookies in the shape of a gingerbread man or inspired by the atmospheres of Northern Europe, but do not forget the traditions. And now I'll leave you to peek at all my COOKIE RECIPES and I wish you good day!
DOSI FOR 30 CIAMBELLINE:
600 grams of flour 0
150 grams of caster sugar
8 grams of baking powder
a pinch of salt
200 millilitres of extra virgin olive oil (light fruity)
200 ml of red wine
Caster sugar, to taste
Before you start preparing the red wine doughnuts, preheat the oven to 180 degrees.
Put the flour, Salt, sugar and baking powder on the work surface. Make a hole in the center and add extra virgin olive oil. Start working the dough by incorporating flour and oil, Then slowly add the red wine. Work the dough until it is compact, polished, elastic and smooth. You may not even have to use the full dose of wine, aggiungetene then little by little. It is important that the dough is not moist.
Since in the dough of the donuts with red wine there is yeast for sweets, you don't have to rest the dough. Divide the dough into many balls all of equal weight, then derive from the balls of the cords and finally donuts, as in the picture, good sealing between the two ends. Remember that the baking yeast will swell the dough, so you have to make donuts with very open central hole, otherwise you risk that the hole is closed in the area losing its characteristic shape.
Dip the donuts with red wine in granulated sugar and place on a baking sheet lined with parchment paper, well spaced from each other. Bake for 20 minutes or until golden brown. Remove from oven donuts with red wine and allow to cool completely. Bon appétit!
Red wine doughnuts are perfectly preserved for up to 15 days if stored in a glass jar or airtight tin.