Donuts in Valpolicella DOC


  • 360 g of '00 flour
  •     100 ml of Veneto DOP Extra Virgin Olive Oil
  •     100ml Valpolicella DOP
  •     90 g of granulated sugar + 3 – 4 spoons for dressing
  •     8 gr of baking powder
  •     a pinch of salt
  • a pinch of star anise (optional)




Preparation time

1 hours


First of all put the flour, sugar, salt, baking powder and, if you have it, star anise in a bowl.

Mix well, make a hole in the center and add the oil and Valpolicella DOC.

Finally mix with a spoon and when the liquids are absorbed, proceed with your hands to form a ball of dough, if necessary with an extra pinch of flour.

Seal in cling film and leave to rest for 15 minutes.

In the meantime, turn on the static oven at 180°, prepare the sugar and line a pan with baking paper.

Finally, take the dough again, remove some 35 g pieces, make loaves and roll them up in the shape of a donut and gradually place them in the pan

When you have finished, coat the Valpolicella DOC donuts one by one in the sugar on all sides and place them in the pan.

Finally, bake in a static oven at 180° for about 18 minutes until golden brown

Remove from the oven and leave to cool for at least 10 minutes

The Valpolicella DOC donuts are ready!

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