by Rita Boini
- 500 g of flour
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of sugar
- fresh white grape must
- ½ brewer’s yeast
- 1 pinch of salt
Pour the flour on a pastry board, melt the yeast in warm water, mix it with a little flour, place it in the center of the fountain you have created and cover with other flour. Leave the dough to rise, covered, for about half an hour. Then mix it with oil, a pinch of salt and must in sufficient quantity to obtain a soft but substantial dough. Make sticks in order to create many little donuts. Place the donuts spaced from each other on an oiled baked plate, bake at 180 ° and cook for 35-40 minutes.
Must biscuits were typical of the grape harvest period, throughout Umbria. In Southern Umbria, with a more or less similar mixture, they prepared a must bread.
Courtesy of Calzetti-Mariucci Editori