Traditional Italian Cookies: Italian Grape Wine or Must Donuts, a recipe of tasty and crunchy donuts from my friend Anna. She told me that they are typical in Rome and that you can using any type of wine. I used grape must this time. The preparation is simple and does not require much time. You can use white or red wine and also champagne.
The Harvest Sweetness of Must
At the time of harvest, if you have the possibility of extracting the fresh must, in our country is used to make cakes using this “juice” of grapes. The must, however, be used before it will start the process of fermentation.
If fresh must is not available you can get it through the pressing of the grapes (possibly wine grape), with a mill or with a centrifuge, then filtering the liquid through a sieve. The must is then boiled and stripped of “foam”. See the link below How to make Must.
Ingredients Italian Grape Wine or Must Donuts
1 egg yolk, 130 gr of grape must, 80 gr of extra virgin olive oil
80 gr sugar + 50 gr for decoration, 1 teaspoon of baking powder, 400 gr flour
Cooking instructions Italian Grape Wine or Must Donuts
Pour 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.
In the end the dough should be soft but does not stick to your fingers, though, it will appear “greasy”.
Prepare a bowl with 50 grams of sugar. Form small long cylinders about 10/12 cm and close to donut, pass a side of cookies in the sugar pressing slightly to adhere sugar on the dough. Place on baking sheet covered with parchment paper and bake at 180 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.
More Italian recipes at www.tortadirose.it