- 2 Eggs
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Sugar
- 2 tablespoons Anise Liqueur
- 1 Grated Lemon Peel
- Q.s. 00 Flour
Easter donuts are typical sweets of the Marche culinary tradition prepared for the Easter period. Related to Italian popular cuisine, it is said that the peasant women of the Marche countryside, the Vergare, used to knead these donuts on Good Friday, and then cook them in wood-fired ovens on Easter Sunday. Although they are made with just a few ingredients, they need a process that requires a long rest period between cooking. These desserts remain good and fragrant for several days and can be enjoyed natural or stuffed with lemon icing, real ice or melted chocolate. To finish, garnish with colored sugars, chopped hazelnuts or codettes
In a bowl, break the eggs, add the sugar, the oil, the grated lemon, then a little at a time the flour until the dough is firm, not too soft or too hard. Put the mistrà when it has already begun to knead the flour, because the alcohol could "cook" the eggs.
Knead the dough for a few minutes then divide the dough into a donut shape.
Boil the donuts in a pan of boiling water for at least 8 minutes and let them turn on both sides.
Gently, using a slotted spoon, remove them from the water and drain them on a dish cloth.
When they are dry, incise them laterally along the entire circumference.
Bake in the oven for 40 minutes at 180 ° C. In the oven they will have to rise, take on their characteristic shape and a warm cookie color.
At this point they can be left so natural but the children prefer them covered with white flakes (see the recipe for Easter sweet pizza) and, today, garnished with colored sugars that make them more cheerful and sweeter.