A different yeast dough, made with white wine and grappa, for adult tastes. The schnapps is important, because it gives an extra rise to the dough when fried. The alcohol evaporates during the process. This recipe stems from Austria, near the Italian border.
Makes 1 1/2 dozen donuts.
- 1 c white wine
- 3 T butter
- 1 package active dry yeast dissolved in 2 T warm water
- 1 tsp sugar
- 3-4 c flour
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 tsp cinammon
- 4 T grappa, or clear schnapps such as kirschwasser or vodka
- Powdered sugar for dusting
- Oil for deep frying
Heat wine and butter together until butter melts. Cool to 110°F. Place 3 cups of flour in a bowl and create a hollow in the middle.
Pour wine into the hollow, add the dissolved yeast, salt, sugar, lemon and spices. Mix until crumbly, then add the grappa and mix until a smooth dough forms. Knead for 3 minutes, adding flour if necessary to create a soft dough.
Form dough into a ball, cover, and let rise in a warm spot until doubled in bulk, about 1 hour.
Start heating at least 3 inches of oil in a pan or deep fat fryer. Allow another 3 inches headroom in fryer for foaming and the donuts. You will want your thermometer to read 365°F when you are frying.
Roll dough out on a floured board to 1/2 to 3/4 inch thickness. Cut circles out using a biscuit cutter. Let the dough rest for 10-20 minutes on the board and then fry in hot oil (365°F) for 7-8 minutes, turning once.
Drain on paper towels and dust with powdered sugar or cinnamon and sugar.
