Mix all the ingredients up to obtain a very smooth mixture. Let it rest in refrigerator for 15 minutes. Roll out the dough to a thickness of 4mm and cut it into 10 cm rings. Fill the rings with Solandia grape jam, cinnamon fold in triangles and fry in deep oil. Heat over low fire in a deep narrow pan the Solandia vincotto. Dip two, three panzerottini at a time, pick and, once removed, place them on a plate, forming a little mountain. You can store for at least 10 days.
Variation: sprinkle sugar comfits