Ciambelline al vino bianco

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 35 little "ciambelline" 1x


  • 200 ml white wine
  • 180 g white sugar
  • 125 ml extra vergin olive oil
  • 1 teaspoon baking powder
  • 1 teaspoon anise seeds optional
  • 500 g flour (or as it takes)
  • more white sugar for the topping before baking


  1. Preheat oven to 180°C (350°F).
  2. In a large bowl, pour the sugar, baking powder, white wine, olive oil (and the anise seeds if you’re using them).
  3. Mix lightly and start adding the flour a little at a time, working it with a wooden spoon. You’ll have to add flour until you obtain a workable, pliable dough. A consistency similar to the pizza dough, so to speak.
  4. Transfer the dough onto a work surface and knead for a few minutes so that it becomes smooth and soft.
  5. Divide the dough into pieces and form thick cords approximately 10 cm long and at least 1 cm wide.
  6. Unite the two ends forming a small donut (bun).
  7. Sprinkle each one with granulated sugar and place them, quite apart from one another, directly on a baking sheet covered with parchment paper.
  8. Cook for about 15 minutes in the pre-heated oven, checking so not to over bake them. The color has to be a light golden brown.
  9. Allow to cool before devouring them.


Store in an airtight container to keep them fresh and crunchy for a few days.

If you don’t have anise seeds and you want to obtain the same flavour, you can use a shot glass of sambuca (anisette) liquor.

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