The Romagna donut is a typical dessert of this area, to be enjoyed on Easter morning with boiled eggs, to be accompanied with jam or with nutella, to be “drunk” in hot milk or wine … Each of us in the family eat it the way you want! It’s a practical dessert that keeps for a long time, which you can put in your children‘s backpack as a snack. A rustic dessert that everyone likes and that in the Hotel you can find every morning on the buffet.


15 min.


30 min at 180° C preheated



Doses for: 

6 people



Ingredients for pasta

  • 500 g of 00 flour, 
  • 4 eggs, 
  • 200g of sugar,
  • 150g of lard or 140g of butter,
  • grated ½ lemon peel,
  • ½ glass of milk,
  • 2 tablespoons of anise,
  • one packet of yeast,
  • a sachet of vanilla,
  • grains of sugar for garnish.


Knead the sifted flour with the eggs, lard, sugar, yeast and vanilla sachet, lemon rind (only the yellow part of the lemon, please!). Add milk and liqueur to the dough until it becomes soft. Work it on the cutting board with floured hands and form the three strands. Grease a baking pan with a little butter, arrange the loaves and garnish with the sugar granules. Put in a hot oven for about 30 minutes.

The Romagna donut is kept in a tin box for about 2 weeks. You can also freeze it after cooking, maybe already cut into slices. And, if you don’t like anise, you can flavor the Romagna donut with a liqueur of your taste.

The dish is ready,

Enjoy your meal!!!

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