Ciambelline al Vino Bianco

1. Preheat oven to 180°C (350°F).
2. Into a large bowl, pour the sugar, baking powder, white wine, olive oil (and the anise seeds if you’re using them).
3. Mix lightly and start adding the flour a little at a time, working it with a wooden spoon. You’ll have to add flour until you obtain a workable, pliable dough. You want a consistency similar to pizza dough.
4. Transfer the dough onto a work surface and knead for a few minutes so it becomes smooth and soft.
5. Divide the dough into golf ball sized pieces and form them into thick cords approximately 10 cm long and at least 1 cm wide.
6. Unite the two ends forming a small donut (bun).
7. Sprinkle each one with granulated sugar and place them about 2 inches apart on a baking sheet covered with parchment paper.
8. Cook for about 15 minutes in the preheated oven, checking often so as not to over bake them. The color has to be a light golden brown. Remove from oven.
9. Allow to cool before devouring them.

Notes:
1. Store in an airtight container to keep them fresh and crunchy for a week.
2. If you don’t have anise seeds and you want to obtain the same flavour, you can use a shot glass of sambuca (anisette) liquor.