Ciambelline Al Vino Bianco

  1. 1. Preheat oven to 180u0b0C (350u0b0F).
  2. 2. Into a large bowl, pour the sugar, baking powder, white wine, olive oil (and the anise seeds if you're using them).
  3. 3. Mix lightly and start adding the flour a little at a time, working it with a wooden spoon. You'll have to add flour until you obtain a workable, pliable dough. You want a consistency similar to pizza dough.
  4. 4. Transfer the dough onto a work surface and knead for a few minutes so it becomes smooth and soft.
  5. 5. Divide the dough into golf ball sized pieces and form them into thick cords approximately 10 cm long and at least 1 cm wide.
  6. 6. Unite the two ends forming a small donut (bun).
  7. 7. Sprinkle each one with granulated sugar and place them about 2 inches apart on a baking sheet covered with parchment paper.
  8. 8. Cook for about 15 minutes in the preheated oven, checking often so as not to over bake them. The color has to be a light golden brown. Remove from oven.
  9. 9. Allow to cool before devouring them.
  10. Notes:
  11. 1. Store in an airtight container to keep them fresh and crunchy for a week.
  12. 2. If you don't have anise seeds and you want to obtain the same flavour, you can use a shot glass of sambuca (anisette) liquor.

white sugar, baking powder, milliliters, olive oil, anise seeds, white sugar

Taken from tastykitchen.com/recipes/desserts/ciambelline-al-vino-bianco/ (may not work)

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