These sweets are included only in 2011 in the list of Typical Products of the Lazio Region but are handed down from generation to generation for over two centuries. On the occasion of a wedding it was usual to accompany the participation with a bag of donuts according to a very long and special tradition: 6 donuts for those who are not invited to the wedding, 8 for guests and cousins, 12 for uncles and grandparents, 18 for the baptismal godmother and 24 for the godmother of confirmation. The tradition of the bride and groom's doughnuts is still alive in Rocca di Papa and there are still different opinions on what the bride should do: some think that the bride should absolutely not take part in the preparation of the cake, others ensure that the wedding will be happy if the bride grates the lemon.
Ingredients:
· 500 g of flour 00
· 1 sachet of baking powder
· 1 pinch of salt
· 2 eggs
· 1 and 1/5 glass of oil or 180 g of butter
· 3 tablespoons aniseed liqueur
· 180 g of sugar
· 2 pinches of baking soda
· 1 grated lemon rind
· Sugar grains
· 50 ml of milk
Preparation
Place the flour and sugar on a floured work surface. Make a hole in the centre and put all the ingredients. Using a fork, join together to form a homogeneous mixture. Put to rest in the fridge for 30 minutes. Take the dough back and, removing the pieces, make some cords and add them to the doughnut. Brush the doughnut with milk and dip it (on one side only) in the sugar. Line your baking sheet with baking paper and put the doughnuts on it. Cook at 200° for about 15 minutes.
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