'Mbriachelle donuts with Montepulciano d'Abruzzo


  • ½ glass of Montepulciano d'Abruzzo DOP Atlante Brand
  • 330 gr of white flour (type 00)
  • 50 gr of sugar
  • 20 gr of anise seeds
  • ½ glass of olive oil
  • 1 teaspoon of baking soda
  • q.s. sugar
40 minutes + rest
4 people

These 'Mbriachelle donuts with our Montepulciano d'Abruzzo that Vanessa and Matteo of Belli.demamma prepared for us are a typical dessert of Lazio, perfect as a delicious snack or to finish your dinner with a 100% Italian dessert.

To enjoy these donuts at their best, try to combine them with a glass of Montepulciano d'Abruzzo Atlante Brand and its notes of black cherry and red fruits.


  1. Put our Montepulciano d'Abruzzo with the anise seeds in a bowl and let them rest for ten minutes. Then, after mixing the 50 grams of sugar with the baking soda, add it to the bowl together with oil too.
  2. Now gradually add the flour and mix with a spoon. When the mixture begins to detach from the bowl, move it on a pastry board and knead it with your hands until you obtained a firm and homogeneous dough. At this point, put the dough to rest in a bowl covered with plastic wrap for about 30 minutes.
  3. Now divide the dough into several pieces. Then roll each piece to create cylinders 15/20 cm long and join the two ends creating "rings".
  4. After putting some sugar on a plate, pass the top of your donuts and then arrange them on a baking sheet covered with baking paper.
  5. Finally bake your donuts in a preheated oven at 170° and let them cook for 30/35 minutes. Your dessert is ready to be enjoyed with a glass of Montepulciano d'Abruzzo Atlante Brand!
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