PIACENZA’S SMALL DONUTS
Many are those who vary and try a few recipes to prepare the Buslânein, typical biscuits of our area with the characteristic shape and the unique scent. I would like to highlight aunt Lina’s secret recipe that prepared two kinds of small donuts: soft, with a shortcrust pastry dough, and hard, with a preparation similar to the taralli. I believe that the real secret used by aunt Lina was her experience and the fact that she seared the small donuts in hot water once that they were kneaded, dried them off and later baked them in the oven. Some of these sweets at breakfast surely give you the right energy to begin the day.
(Translated by Laura Fugazzi)