- 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
- Preheat oven to 180°C (350°F).
- In a large bowl, pour the sugar, baking powder, white wine, olive oil (and the anise seeds if you’re using them).
- 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.
- Transfer the dough onto a work surface and knead for a few minutes so that it becomes smooth and soft.
- Divide the dough into pieces and form thick cords approximately 10 cm long and at least 1 cm wide.
- Unite the two ends forming a small donut (bun).
- Sprinkle each one with granulated sugar and place them, quite apart from one another, directly on a baking sheet covered with parchment paper.
- 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.
- 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.