Cream of tartar + baking soda
In a cup, mix the wine (I chose a brut sparkling wine) and the anise seeds and set aside.
In the standing mixer bowl, mix all the dry ingredients. Add the wine and the oil and give it a stir until combined but still crumbly. If it seems too dry, add a bit of wine or water.
Transfer the dough into a wooden board dusted with flour, and knead for about 10 minutes until you reach a smooth texture and all the ingredients are well combined.
Divide the dough in small pieces (40g each) and roll it out, it shouldn’t stick to the board. if it does, add a bit of flour. Form small circles and press one side only into granulates sugar.
Preheat the oven at 180º and cook the ciambelline (small doughnuts) for 20/25 minutes max. Please note that they should be quite pale on the outside