Roschette Dolce

Ring-Shaped Cookies

Preparation info
  • Makes


    3 inch rings
    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

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.


For the Sponge

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


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