Breakfast
Colaz
Colaz are golden Trentino donuts, prepared with butter, white wine, grappa and lemon zest.
Colaz are traditional Trentino sweet donuts, designed to be prepared in large quantities and shared on occasions such as confirmation. Their simple structure enhances a rich and fragrant dough, in which butter provides crispness, sugar adds sweetness, and white wine and grappa contribute to the aroma. Lemon zest adds a fresh note, while baking develops a golden surface and an intense aroma. The ring shape makes these sweets recognizable and also suitable for being presented together, like a necklace. The recipe belongs to the tradition of Trentino-Alto Adige and allows for several aromatic variations: the grappa can leave room for rum or marsala, while the dough can be enriched with lemon juice, vanilla, spices, or black pepper. Ground almonds or granulated sugar can be added during cooking.
Instructions
ShareVoice reading
5 steps · natural Italian voice
Prepare butter and sugar
Mix the butter with the sugar until you get a mixture Soft and smooth. Carefully mix the sugar into the butter mixture: the mixture should be creamy, with no visible lumps of butter, before adding the flour.
Incorporate the flour
Add the flour a little at a time, alternating with the white wine, which helps soften the dough. Knead gradually until you obtain a workable and compact consistency, without adding all the flour at once: the dough should maintain good elasticity and not be dry.
Flavor the dough
Add the yeast, the grappa and the grated zest of half a lemon, then add a pinch of salt. Knead thoroughly to distribute the flavorings and leavening agents. the mixture It must appear uniform and fragrant, without streaks or unmixed areas.
Shape the donuts
Take small portions of dough and shape them into donuts about the size of your thumb and forefinger together. Flatten them slightly, maintaining a regular shape, then place them on the baking sheet. Leave enough space between the pieces so they can bake without sticking together.
Bake in the oven
20 minBake the donuts at 180°C (356°F) for about 20 minutes. Check the top toward the end of baking: the donuts are done when they've turned a warm golden brown. Remove them from the oven without waiting for them to get too dark, so they'll retain a balanced texture.
Chef's Tips
Mix the butter and sugar until you obtain a creamy mixture, so that the flour is incorporated more easily and the batter is uniform after cooking.
Ingredients
- Ingredients for 8 people
- (2.2 lb) 1 kg white flour
- (10.58 oz) 300 g butter
- (12.35 oz) 350 g sugar
- the grated peel of ½ lemon 1 glass of grappa
- 1 glass of white wine
- (0.71 oz) 20 g yeast,
- 1 pinch of salt
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate