It’s really a pity that technlogy hasn’t been able in all these years to find a way to share parfumes. Because for this post, all you need would be just to close your eyes and smell the essence of the must (the juice coming from freshly squeezed grapes). Unfortunately we can’t share this essence, but we can share a recipe to make you relive the atmosphere!
This recipe, made by Mamma Graziella, is an Autumn recipe, exactly because of the mosto, which is our typical ingredient of the day.
TYPICAL ONE The must is just the juice from pressed grapes. So if you can’t find made must, you can just press some grapes and take the juice from them.
These doughnuts are very sweet, and have a particular taste also thanks to the aniseed in them. It is a quite easy recipe, but it requires some time to make the dough rise twice. If you toast the slices of the ciambelle di mosto you can also have the biscotti di mosto (biscuits). In either cases, try them with Nutella! 😉
- 160g of must
- 75g of brewer’s yeast
- 3 eggs
- 1 tablespoon of aniseeeds
- 150g of seed oil
- 150g of sugar
- 700g of flour (half strong flour / half normal)
Pour the must in a small pot, crumble the brewer’s yeast and mix it to melt it.
In a bowl break 3 eggs, stir them with sugar, the seed oil and the mix with must and yeast. Add the flour little by little. Knead the dough and add the aniseed, until it is soft and elastic.
Put the dough in a bowl, make a cross incision, cover with a film and then with a warm cloth and let it rise from one to two hours, until the dough has doubled the volume.
Once it has risen, let’s take the dough and continue to knead for a few minutes.
Form the doughnuts and cover with a warm cloth; let it rise for about 30 minutes.
We are then ready to bake at 180°C for 30 minutes.
To watch Mamma Graziella while baking them, take a look at our video: