BERLINGOZZO is a typical Tuscan baked dessert with a classic donut shape.
Its name derives from berlingaccio, a term that indicated Shrove Thursday and a mask in fifteenth-century use and costume. The verb berlingare meant to have fun and have fun at the table: mentioned by sixteenth-century poets, it was also in use at the court of Cosimo I de'Medici in Florence.
INGREDIENTS for 6 people:
2 whole eggs
2 egg yolks
sugar 200 g
1 small glass of anise liqueur
1 sachet of baking powder
1 sachet of vanillin
1 orange or 1 lemon
400 g flour.
1 glass of Vin Santo
Extra Virgin Olive Oil Diadema half glass
salt
icing sugar for decoration
In a bowl, beat the eggs and the yolks with the sugar, then add the half glass of oil, the anise liqueur, the yeast, the grated orange or lemon peel, the vanillin, a pinch of salt and the glass of Vin Santo.
Mix very well, then add the flour very slowly to obtain a very smooth dough. Grease and flour a donut mold with the central hole, pour the mixture into it, sprinkle it with grains of sugar and cook it in the oven at a temperature not exceeding 160° for about 40 minutes, without ever opening the door.
Let it rest for at least 20 minutes, invert the donut onto a dessert plate and serve!
