INGREDIENTS
| 4 uova |
| 4 cucchiaini di zucchero (assente nella ricetta delle nostre nonne) |
| 4 cucchiaini di olio di oliva (o semi di girasole) |
| 4 cucchiaini di mistrà (distillato all’anice) |
| Farina q.b. 400 gr circa |
PROCEDURE
Beat the eggs very well with the sugar, add the oil and flour until it reaches the consistency of the donut. Only now add the mistrà little by little (not before because you risk "cooking" the eggs).
Keep adding the flour until you get a smooth and elastic dough.
Create four equal balls with the dough, make a hole in the center of each with your fingers, thus giving the shape of donuts.
Then place the donuts on baking paper to prevent them from sticking to the bottom of the pot during boiling.
In a large pot, bring plenty of water to a boil and boil one donut at a time until it comes to the surface. The boiling time is about 5 minutes per side, turning the donut several times with the help of a skimmer.
Once cooked, drain and place them away from drafts under a cloth.
After about 10-15 minutes, once dry, make an incision along the edge of the donut for the entire circumference with a knife, being careful not to reach the central hole.
Bake in a preheated convection oven at 200 ° C and bake for about 30 minutes.