Donuts with white wine "Mbriachelle"


Donuts with white wine "Mbriachelle"

January 30, 2020
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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.


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