sardINIAN DONUT BISCUITS
Among the many typical cakes that come from Sardinia, there are also Sardinian donuts: delicious short pastry biscuits filled with jam, with the characteristic round or flower shape.
Sardinian donut biscuits are ideal served as a snack or as a dessert, or even for breakfast.
To make them even tastier you can modify the original recipe slightly by substituting jam with hazelnut cream.
If you want to know how to prepare them, just follow our recipe.
Prepare the shortcrust pastry which will be the base for your Sardinian donut biscuits. Form a ‘fountain’ shape on a pastry board with the flour, sugar, yeast and diced butter, then start mixing.
When the ingredients start to crumble, add eggs, one tsp of cinnamon and the lemon zest. Continue mixing quickly until you obtain a smooth and compact dough. Mould this into a ball, cover it with film and place it in the fridge to rest overnight.
When the shortcrust pastry is firm, roll it out on the work surface using a rolling pin until you reach a ½ cm thickness, then cut circles 9cm in diameter. Using a bottle cap, or a 2 cm diameter pasta cutter, make a hole in the middle of half of the circles.
Place the biscuits on a tray lined with baking paper, keeping them well apart, and bake in the pre-heated oven at 180° for 12 minutes. Once ready, leave them to cool down on a grill.
When the biscuits have cooled down completely, take the ones without holes and spread them with jam, then cover them with the ones with holes to make your Sardinian donut biscuits. When they are ready, place on a serving plate and sprinkle with icing sugar.
For the short pastry
- 00 Flour 500 g
- Arborea butter 300 g
- Sugar 200 g
- Eggs 3
- Yeast 1 bag
- Zest of 1 lemon
- Cinnamonas required
For the filling
- Jamas required
For the icing
- Icing sugaras required