Donuts with white wine "Mbriachelle"

They are sugar-coated donuts that give off the aroma of wine. It is one of the typical Lazio sweets; generally served at the end of a meal dipped in Castelli wine. Few, simple ingredients mixed together for an unmistakable and incomparable taste.

Donuts with white wine "Mbriachelle"


Donuts with white wine "Mbriachelle"

January 30, 2020

They are sugar-coated donuts that give off the aroma of wine. It is one of the typical Lazio sweets; served generally at the end of the meal dipped in Castelli wine.

Few, simple ingredients mixed together for an unmistakable and unparalleled taste.

Ciambelline al vino bianco

30 minutes


20 minutes

Total time

50 minutes


8 people

Cal / Por.

155 kcal


  • 1 glass of extra virgin olive oil
  • 1 glass of white wine
  • 1 glass of sugar
  • 1 teaspoon baking powder
  • type 0 flour
  • anise seeds (optional)


  1. In a bowl pour the oil and the wine, add the sugar, the yeast and possibly the anise seeds according to your taste. Mix well with a hand whisk and then gradually add the flour. The dough will be almost ready when you can no longer go on with the whisk.
  2. Start kneading by hand on a work surface, adding more flour to obtain a soft dough with a consistency similar to that of the gnocchi. Be careful that the dough doesn't get too hard.
  3. Remove the pieces of dough from the dough and roll them with your hands. Join the two ends to form the donut. Dip the donuts, on one side only, in the sugar and place them on a baking tray lined with parchment paper with the sugared side facing upwards.
  4. Bake in a preheated oven at 180 degrees for 15 minutes. Don't worry if the donuts just look soft when you take them out. Once cold they will harden perfectly.


Donuts are also very good crunchy, so you can not put the yeast in the dough.

The original recipe does not include additions of flavorings but lends themselves to a thousand personalizations such as anise, fennel seeds or hazelnuts.


Other Recipes


Shortbread biscuits

The shortcrust pastry for biscuits is a quick and easy basic dough to make delicious sweets to be served on holidays, Christmas or simply for a healthy breakfast.

Read everything "
Zaeti veneti

Zaeti of Veneto

The Zaeti from Veneto, also called Venetian zaletti, are soft cornmeal cookies with raisins flavored in grappa. Excellent for breakfast soaked in milk, as a snack in tea, or served at the end of a meal combined with a glass of wine.

Read everything "
Dolcetti alle mandorle

Soft almond and orange treats

Very fragrant almond and orange cakes, light, soft and crunchy. Good, easy and fun to prepare. They are very well preserved and long, therefore ideal to keep in the pantry.

Read everything "

Share this page

I await your opinions, feedback and suggestions, if there are any. If you enjoyed this recipe, don't forget to share it with your friends!


Suggest for you



Frittedda is a typical Sicilian recipe based on artichokes, broad beans and peas cooked in stew and seasoned with sugar and vinegar. Served as a side dish, it generally accompanies meat, or as an appetizer.

Read everything "
Gnocchi di patate

potato gnocchi

The gnocchi are a typical Italian preparation, known throughout the world for their goodness. Potato gnocchi are a preparation based on mashed potatoes and flour which are then boiled and seasoned in many different ways.

Read everything "
Pasta salmone e rucola

Salmon and rocket pasta

Creamy fettuccine with rocket and salmon are a simple and quick first course to prepare. The intense taste of salmon, goes very well with the spicy of rocket making it a course of sure success.

Read everything "
Risi e bisi

rice and peas

Risi e bisi is a traditional Venetian recipe. A soft risotto, prepared with peas and nano rice, with a unique flavor thanks to the presence of butter and Parmigiano Reggiano.

Read everything "
melanzane al funghetto

Eggplant with mushroom

Mushroom aubergines are a typical side dish of Neapolitan cuisine. They are prepared in two variants, with and without tomatoes, cooking the aubergines in small pieces in a pan with garlic and oil. The name derives from the shape of aubergine chunks that resemble small mushrooms. Also excellent for seasoning pasta and filled sandwiches.

Read everything "

Genoese focaccia or Fügassa

The Genoese focaccia is a typical specialty of Liguria, soft and crunchy at the same time, simple and super tasty. Composed of simple ingredients, flour, water, oil and salt, it gives the best of its fragrance if eaten freshly baked.

Read everything " uses cookies necessary for the website to function properly. Depending on your preferences, may also use cookies to improve your experience, secure and memorize access data, manage your session, collect statistics, optimize the site's functionality and provide personalized content based on your interests. We respect your preferences, both here and in specific applications where we will specifically request additional cookie preferences. Click on "Accept and Close" to proceed with the standard settings of to accept cookies and go directly to the site or click on "Cookies Policy" for a detailed description of the type of cookie. Otherwise DISCLAIMS