This is a traditional Roman recipe of Pesach. Once the doughnuts were made ​​at home, while they are made today in kosher places under rabbinic supervision. What made ​​these doughnuts even more unique was the speed with which they were kneaded and baked (my personal record is 12 minutes).

Whip the eggs with sugar and oil.

Add the flour until you have a mixture of the consistency of short pastry (mouldable, but it should not stick).

Make doughnuts and bake in oven at 180°.

Recipe by Daniela Veroli