Little Donuts and Sticks with Red Wine

Method

1. Place the sugar, sunflower oil, and red wine in a large bowl and mix together.
2. Add a pinch of instant baking powder and begin adding the flour gradually, mixing with a fork until the mixture comes together.
3. Once the dough is too stiff for the fork, transfer to a work surface and knead, adding more flour if necessary, until the dough is soft and no longer sticks to your hands.
4. Divide the dough into two halves; leave one half plain. To the other half, add hazelnut granules and chocolate drops and knead until evenly distributed.
5. Let both doughs rest for 10 minutes.
6. For the ciambelline: pinch off small pieces of plain dough, shape into rings, and coat in granulated sugar.
7. For the tronchetti: take pieces of the flavored dough, roll into thin sticks, coat in sugar, and flatten slightly with your fingers.
8. Arrange all the pastries on a baking sheet lined with parchment paper and bake in a preheated static oven at 180°C (350°F) for 30 minutes, placing the tray on the lowest rack if possible.
9. Let cool completely before serving.