Ciambelline Al Vino – a delicious recipe with white wine, sunflower oil, sugar, anise seeds, flour, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Start by whisking together the wine, oil and sugar. Add the anise seeds and pinch of salt and start incorporating the flour bit by bit until you have a smooth, firm and elastic dough (you may find you need slightly less than the 550g flour or slightly more). Cover and set aside for 1/2 hour.
2
Pre-heat the oven to 180 degrees Celsius.
3
Take generous tablespoon-sized lumps of dough and make little doughnut-shaped cookies (to do this I start by rolling the dough into 8-10 cm long sausages, then loop these to form small circles, pinching the ends of the loop together). Dip each cookie into the anise sugar and place on the baking tray, leaving ca. 2cm space between cookies.
4
Bake for 15-18 minutes until golden brown. Store in an airtight container.
969
kcal
Calories
24
g
Fat
168
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 175 milliliters white wine, 175 milliliters sunflower oil, 175 grams sugar, 3 teaspoons anise seeds, and more.
Yes, Ciambelline Al Vino falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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