Wine ciambelline

In Lazio they are called 'mbriachelle: wine donuts are one of the simplest and most loved traditional sweets. A quick and easy recipe, made by Francesca with some variations. Characteristics of the Castelli Romani and Ciociaria, they are often served at the end of a meal in the fraschette or in taverns, next to a glass of house wine. They have a rustic texture, a unique and genuine flavor. They are easily prepared without a scale, using only a glass as a unit of measurement. In this case, there is no fixed dose for flour, but the usual advice applies: add "how much does the dough take".
The secret to obtaining excellent wine donuts? The wine first of all: it doesn't have to be a quality wine, even the one in brik is fine. Extra virgin olive oil must be of excellent quality, fruity and intense: the more the amount of fat introduced increases, the more friable the product becomes. We use Umbrian oil from Ferentillo (directly from the olive trees of Fiorella and Massimo). You can safely use the flour you have at home, such as 00, but also create a mix of flours, focusing on a less refined type to give a more rustic flavor to the sweet.
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