Toddlers have a tendency to repetition; a consequence of needing structure and routine. That is why young toddlers ask to read the same book over and over again; it’s familiar in of itself and in the joy it brings. While, as adults we chafe at the mundane nature of doing the same thing over and over.

When my three year old started taking a distinct interest in spending time with me in the kitchen, I was overjoyed. She loved to bake because to her it was play, the whisking, the folding, the playing with the flour and making of the dough, everything really! And, it was truly fun for me. While toys strewn around the house irks me no end, flour on every surface just doesn’t. My guard is usually down in the kitchen and I found myself simply being present, letting her be and enjoying it through her as much as for myself!

Except, toddler as she is, she quickly formed preferences. She wanted to bake scones all the time! Initially, I found variations of the theme, flavors, types. Eventually, I simply tired of scones in general. Yet, I got me thinking about why she liked making them so much. Scones are easy, yes, more so, they are tactile. So I started looking for other recipes which would give her that same enjoyment and me the pleasure of novelty. And, it had to be easy for us to make it together.

I scoured my books, and when I saw the photo of these Corolli rossi in Emiko’s Acquacotta, I knew I had the next bake! That they were pink was, quite literally, icing on the cake… for the 3 year old adores pink! I made some modifications on the quantity and also the liquor used, as noted below.

Corolli Rossi

Adapted from Aquacotta by Emiko Davies

Combine the flour, sugar, lemon zest and baking powder in a large bowl. Add the eggs and melted butter and mix to make a firm dough. If you find it’s a little crumbly, add a splash of the water.
Preheat the oven to 180°C and line a baking tray with parchment paper.
Take 1 tablespoon of dough and roll into a log about palm length (4-5 inches). Bring the ends to meet and, overlapping slightly, press gently together to seal the ring. Continue making rings until you have used all the dough.
Put them on the baking tray about an inch apart from each other and bake for 20 minutes, or until they are puffed and pale golden. Remove from the oven and let them cool on a wire rack.
Mix the grenadine with water in a small, shallow bowl. Put the sugar in another small, shallow bowl. Dip each cooled corollo face down first in the liquor mix (just halfway), then directly into the sugar. Place them on a tray to dry.
These will keep several weeks when stored in an airtight container in a cool, dark place.

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