Name: Roschette Dolce (Ring-Shaped Cookies)
Yield: Makes twenty-four 3-inch rings
Cuisine: Italian
Ingredients: 3 eggs; 1 cup all-purpose flour; 2 teaspoons active dry yeast; 1 cup warm water (105 degrees F); ¾ cup sugar; 2 cups all-purpose flour; ½ cup olive oil; 4 tablespoons milk or water; 1 egg white; Vegetable oil for deep-frying; 3 tablespoons water; 3 tablespoons honey; ¼ teaspoon ground cinnamon; Grated zest of 1 lemon; 1 teaspoon vanilla extract or orange flower water

Preparation info

Makes
twenty-four
3 inch rings

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Here are more bracelet-shaped pastries. These are traditionally served at Purim. This recipe is based on one in Emma Belforte’s La cucina livornese, but with a few additions.

Ingredients

For the Sponge

1 cup all-purpose flour
2 teaspoons active dry yeast
1

Method

To make the sponge, place the flour in a large bowl. In a small bowl, stir the yeast into the warm water, then add the mixture to the flour. Cover with plastic wrap and let rest in a warm place until frothy and doubled in size, about 30 minutes.

To make the dough, add the flour, sugar, eggs, olive oil, milk or water, lemon zest, cinnamon, and vanilla extract or orange flower water to th