Recipe Traditional Doughnut-Shaped Red Wine Biscuits


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17 Feb 2017
Local time
8:50 PM
Milano, Italy

Makes about 15 biscuits | Preparation time: 15 mins | Cooking time 25-30 mins
  • Plain flour: 500 g
  • Sugar: 180 g
  • Red wine: 125 ml
  • Extra virgin olive oil (EVOO): 125 ml
  • Baking soda: ½ tsp
  • A pinch of salt
Pre-heat the oven at 250°C.

Sift the flour and set it aside.

Mix the oil with the sugar, then pour in the red wine. Add the flour and the baking soda, then start mixing the dough 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 mm; cut the cylinder in smaller pieces and give them the shape of a doughnut by pressing together the ends.

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 when they grow in size during baking.

Bake at 250°C for 25-30 minutes and leave them to cool down completely before serving.
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