Parpagnachi - Ciambelle al Miele - Honey doughnuts

INGREDIENTS:

- 2 ¼ kg (about 5 lbs) well-cooked honey
- 1 ¾ kg (about 3.8 lbs) flour
- 1 ½ kg (about 3.3 lbs) walnuts, chopped
- 20 g (0.7 oz) ground cloves
- 2 whole nutmegs, grated
- 30 g (1 oz) cinnamon
- 100 g (3.5 oz) finely chopped candied orange peel
- ¾ cup maraschino liqueur (or rosolio)
- Grated zest of 2 lemons
- 4 pieces of grated chocolate

PREPARATION:

Mix all the ingredients (except the honey) well with about three-quarters of the flour.
Keep the remaining flour aside to adjust the dough later if it turns out too soft.

Cook the honey over low heat for about 3 hours, then slowly pour the hot honey into the mixture while stirring and kneading gently.

Shape the dough into small ring-shaped cookies and bake at 180°C (350°F) for about 30 minutes.
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