Ciambelline al Vino Rosso o Biscotti Rustici al Vino Rosso, although they are called doughnuts, these are real biscuits. The name doughnuts refers only to their doughnut shape. These biscuits come from Lazio region when Rome is located, and they are made with red wine in the mix. Sometimes white wine is also used giving you a very good result too.
In other parts of Lazio like Ciociaria area where they originated, these biscuits are dipped in caster sugar, or are sometimes prepared with aniseed seeds added to the dough.
Better to use a red wine that is not too full-bodied.
Makes about 15 biscuits | Preparation : 15 mins | Cooking : 25-30 mins
- Italian Flour ’00’ or Plain flour / All Purpose, sifted: 500 g
- Sugar: 180 g
- Red wine, slightly fizzy: 120 ml
- Extra Virgin Olive Oil (EVOO): 125 ml
- Baking powder: 5 g, about ½ tsp
- A pinch of salt
Pre-heat the oven to 200°C.
Sift the flour and set it aside.
Mix EVOO, sugar and red wine together in a bowl, mix quickly. Now add flour, baking powder, stir with a wooden spoon a few mins, add a pinch of salt and start kneading with your hands.
Knead the dough until it has a smooth and homogeneous texture: if it’s too sticky, add a bit of flour.
Roll the dough into little cylinders with a diameter of about 5 cm; cut the cylinder in smaller pieces by shaping them like a doughnut.
Place the biscuits on an oven tray lined with baking paper, leaving enough space between one biscuit and the other so that they won’t stick to each other since they will grow in size during baking.
Bake for 25-30 mins or as soon as they darken a little, leave them to cool down completely before serving.