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Cori’s scottolata donut, a sweet with a curious name

Cori's overcooked donut

Ingredients and recipe for Cori's scottolata donut, a traditional dessert that comes directly from the Lepini Mountains.

The Cori scottolata donut is a dessert from Lazio, typical of the Easter period. The name of these particular donuts comes from the fact that they are "scalded". What does it mean? The sweet donuts are subjected to a double cooking : first they are blanched in boiling water for a few moments and then after having dried them well they are cooked in the oven.

In 2019, these donuts, whose origins date back to the early 1950s when a couple of bakers created the recipe, were awarded Municipal Designations of Origin ( De.Co ) recognition.

Cori's overcooked donut
Cori's overcooked donut

Preparation of Cori's overcooked donuts

  1. First, pour 600 grams of flour onto a wooden cutting board or a suitable work surface . Make a fountain shape by making a central hole in which you will add four shelled eggs, salt, sugar, oil and grated lemon zest.
  2. Start kneading by adding the rest of the flour a little at a time and work until you obtain a compact and non-sticky dough. Now take portions of the dough and work them into cylinders approximately 10 cm long .
  3. Join the two ends forming donuts. Using a sharp knife, make small incisions along the edges of the donuts. Place a pan of water on the heat and bring to the boil.
  4. Once boiling, immerse the donuts and cook them until they rise to the surface. Lift them delicately with a slotted spoon and arrange them gradually on a clean tablecloth or kitchen cloth. Let the donuts dry for at least a couple of hours .
  5. After this time, place the donuts on a baking tray covered with baking paper. Beat the last egg with a little milk and brush the surface of the donuts with this mix. Bake in a preheated oven at 220°C and cook for 15 minutes .
  6. After this time, turn on the fan and continue cooking for another 15 minutes. Remove the donuts from the oven and wait for them to cool before serving them.

Why don't you also try necci with chestnut flour ?


You can store these Easter sweets for 3-4 days , in a special container with a lid, keeping it away from sources of light and heat. We do not recommend freezing in the freezer.

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