Donuts with Must
This recipe has popular origins, dating back to 1600 when, during the grape harvest, common people used to honour the nobles' tables with genuine agricultural produce. It is told indeed that the tables of the Popes were often provided with grapes, wine and sweets.
For 6 persons:
- 500 gr white flour
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sugar
- fresh white grapes must
- 12,5 gr brewer's yeas
- salt as needed
Place the flour onto the pastry board,scoop out a well in the middle and pour the brewer's yeast previously melted into tepid water.
Knead the dough vigorously and let it rise in a dry place for about 30 minutes. Once risen, mix the dough with oil, a pinch of salt and as much must as needed to get a fairly soft, but compact dough. Grease a baking sheet and pre-heat oven to 180 degrees C.
Cut the dough and work it so that you can make small donuts.
Bake the donuts for 35-40 minutes and serve them warm.
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