- Flour type 00 600 g (4 ⅘ cups)
- Granulated sugar 100 g (1/2 cup)
- Extra virgin olive oil 35 g (2 ½ tbsp)
- Aniseed liqueur 3 tbsp
- Lemon peel
- Eggs 6 • 130 kcal
- For the frosting
- egg white 60 g
- Powdered sugar 200 g (1 ⅗ cups)
- Lemon juice 1 tbsp
- For the decoration
- colored sprinkles
Easter Donuts are typical desserts of the Italian Easter tradition (in particular of the Marche region). Delicious and fragrant, Easter donuts are made with a simple dough based on eggs, granulated sugar and flour, flavored with a drop of aniseed liqueur. According to popular custom, the vergare (peasant women of this countryside region) used to knead them on Good Friday, and then cook them in wood-burning ovens on Sunday. Garnished with a white lemon frosting and many colored sprinkles, you can serve Easter donuts at the end of the meal, on the occasion of the big family lunch. So let’s find out how to make perfect Easter donuts by following our recipe step by step.
How to make Easter Donuts
Break the eggs into a bowl, add the granulated sugar (1) and mix with the electric whisk, until the mixture will be light and fluffy.
Sift the flour and incorporate a part of it into the dough, then flavor everything with the grated lemon peel (2).
Pour in the extra virgin olive oil and 3 tablespoons of aniseed liqueur (3).
Add the remaining flour (4) and mix well until the dough is soft and elastic.
Create 6 balls of the same size from the dough and then roll them on themselves giving some folds. Make a hole, applying pressure with your fingers in the center, and make the classic donuts (5).
Put the Easter donuts in a pot with boiling water (6); as soon as these rise to the surface, turn them over and cook for another minute. Drain them on a clean cloth and let them dry.
Once cold, cut them in half with a knife, being careful not to go all the way (7). Transfer them to a baking tray, lined with a sheet of parchment paper, and then bake them in a static oven at 175 degrees C for about 35 minutes. Finally remove the Easter donuts from the oven and let them cool.
Now, make the frosting. Lightly whip the egg white with a few drops of lemon juice; pour the powdered sugar (8) and mix again until the cream is smooth and fairly thick.
When the Easter donuts have cooled, dip one side into the glaze (9).
Sprinkle with the colored sprinkles and let the Easter donuts set completely. Serve them up and enjoy (10)!
How to store Easter Donuts
Easter donuts can be stored for 2-3 days in a cool and dry place, well covered and closed in a special airtight container.