Wine donuts

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Wine donuts
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Wine donuts

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: SpanishDifficulty: Media
Rations

4

rations
Preparation time

20

minutes
Cooking time

20

minutes
Calories

kcal/ration
Resting time

15

minutes
Cooling time

0

minutes
Total time

55

minutes

Go on a culinary journey through Mediterranean flavors with our Roscos de Vino recipe. A traditional sweet delight that combines the crunchiness of a cookie and the light sweetness of a sponge cake. Prepare them while listening to our playlist, enjoying the aroma of cinnamon and citrus that join the sweet wine in an olfactory dance. Get on board this flavorful journey and let every bite of these aniseed and powdered sugar dipped donuts transport you to the beautiful Mediterranean coasts. It's time to tie on your apron and start baking!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 400 gr flour

  • 1 pinch of cinnamon

  • 25 gr sugar

  • 1 Lemon (peel for grating)

  • 100 ml sweet wine/mistela or muscatel

  • 200 ml oil (for frying)

  • 100 ml brandy or aniseed (for bathing)

  • 200 gr powdered sugar (for coating)

Pasos

  • In a bowl, mix the sugar, lemon zest, cinnamon and sweet wine/mistela or muscatel. Whisk for 1 minute.
  • Add the flour to the mixture and continue mixing until a smooth dough is obtained. Let stand for 15 minutes.
  • Take portions of 25 grams of dough and place them on a marble surface previously greased with oil. Smooth the dough into a cylinder shape and then join the ends to form a donut.
  • Place the donuts on a baking sheet lined with greaseproof paper, leaving enough space between each one.
  • Bake the donuts at 175 ºC for approximately 20 minutes, or until golden brown.
  • Once the donuts are ready, remove them from the oven and let them cool slightly.
  • Paint the donuts with brandy or aniseed and then dip them in powdered sugar.

Notas

  • When the flour is mixed into the rest of the ingredients in the bowl, add it gradually and continue stirring until the dough is completely incorporated. If the dough is too sticky, you can add a little more flour until you get the right consistency.
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  • When forming the donuts, make sure that each portion of dough is the same size so that they all bake evenly. To help you you can use a kitchen scale.
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  • Finally, try to enjoy the donuts at the time, as they are better fresh. If you are going to store them, make sure they are completely cold before placing them in an airtight container.

Información nutricional (por ración)*

  • Serving Size: 120g
  • Total number of serves: 16
  • Calories: 1590kcal
  • Fat: 45.76g
  • Saturated Fat: 18g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 2mg
  • Potassium: 0mg
  • Carbohydrates: 100g
  • Fiber: 0g
  • Sugar: 50g
  • Protein: 8g
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Key points of the recipe

  1. Dough consistency: Be sure to add the flour gradually and mix to a smooth, manageable dough. If the dough is sticky, add a little more flour until the right consistency is reached.
  2. Uniformity in the doughnuts: Use a kitchen scale to weigh portions of 25 grams of dough to ensure that all the doughnuts are the same size. This will ensure even baking and prevent some from baking more than others.
  3. Freshness when serving: Wine donuts are best when enjoyed fresh. If you need to store them, wait for them to cool completely before placing them in an airtight container to maintain their crunchy texture and avoid moisture.

Pairing with wine

Roscos de vino is a classic dessert with sweet and citrus flavors, complemented with notes of cinnamon and brandy or aniseed. For this type of dessert, we tend to recommend equally sweet wines that can contrast with the sweetness of the dessert without overshadowing it.

A Moscatel type wine would be a good choice. This wine is known for its fruity flavors and sweetness, which makes it ideal to accompany desserts. In addition, it will harmonize perfectly with the Muscatel content in the doughnut recipe itself, creating a symbiosis of flavors in every bite and every sip.

If you prefer an option with a little less sweetness, you could opt for an ice wine, which would contrast the sweetness of the dessert with its acidic and fruity notes. It is a wine that is normally sweet but with a balanced acidity.

All of the above wines are full-bodied, which will allow them to linger on the palate and not be overshadowed by the intensity of the Roscos.

I would avoid pairing this dessert with strong red wines or dry white wines, as these could clash with the sweet and spicy flavors of the Rosco de vino, creating an imbalance on the palate. In the case of red wines, they could provide overly bitter or tannic notes that do not go well with this type of dessert.

Beer pairing

For this Roscos de vino recipe, with sweet notes of sugar, mistela or muscatel and the presence of aniseed, it could be paired with a Belgian Dubbel beer. This beer is a popular choice for pairing with desserts due to its own sweet and fruity notes, medium body and slightly dry finish that can help balance the sweetness of the Roscos.

Belgian Dubbels often have notes of dark fruits such as plums and raisins, along with caramelized malt flavors that can complement and enhance the flavors of the mistela or muscatel and powdered sugar in the doughnuts. Beers of this style also have moderate to high carbonation that can help cleanse the palate between bites.

However, it should be noted that due to the sweetness and richness of the Roscos, any beer with a high level of sweetness or body may be too cloying for some palates when combined with this type of dessert, so it is advisable to taste the beer and the dessert separately to ensure a good pairing.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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