Let’s talk about the Traditional Italian Wine Cookies today! They contain Italian wine or must and look like donuts. These cookies or donuts are a typical specialty from Rome. To make them you can use any type of wine or if you can, grape must. The preparation is simple and does not require much time. You can use white or red wine and also champagne.
The Refreshing Sweetness of Must
In fall, when the grapes are harvested, it is the time for must. In Europe this “new” wine is a popular drink. In Italy must is used for certain cakes and cookies. The must, however, must before the fermentation process will start.
If you cannot get fresh must, press the grapes through a food mill. The must will be filtered and will not produce any foam.
More info on “How to make Must” below. Here is the recipe:
Ingredients Italian Wine Cookies
1 egg yolk
130 ml of grape must or wine
80 ml of extra virgin olive oil
80 g sugar + 50 gr for decoration
1 tsp baking powder
1 package dry yeast
400 g flour
Baking Instructions Italian Wine Cookies
– Combine all ingredients into a bowl and mix with a fork.
– Add the yeast and flour.
– Transfer the mixture on a wooden board and knead until dough is smooth. If the dough is still sticky add more flour, but be careful not to harden the mixture too much.
– At the end the dough should be soft but should not stick to fingers, though, it will appear “greasy”.
– Prepare a bowl with 50 g of sugar.
– Form small long cylinders of about 10-12 cm and close so you have a circle.
– Turn one side of each cookie in sugar pressing slightly to adhere sugar on the dough.
– Place cookie rings on a baking stray covered with parchment paper.
– Bake in pre-heated oven at 180 C or 350 F degrees for about 10-15 minutes.
What is Must?
Must (from the Latin vinum mustum, “young wine”) is freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace; it typically makes up 7%–23% of the total weight of the must.
Making must is the first step in wine making. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and/or purple.
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