Preheat the oven to 350℉ (175°C). Position rack to middle.
Line 2 baking sheets with parchment paper.
In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
Slowly add sugar. Whisk for approximately 2 minutes.
Add the oil and wine and whisk for 30 seconds.
Switch to the paddle attachment of mixer.
Slowly add the flour mixture until well combined, dough will be soft.
Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
Roll into a 5-6 inch strand about ½ inch in diameter.
Shape into a ring and press lightly to combine both ends.
Place on parchment-lined baking sheets.
Brush with egg wash glaze. Sprinkle tops with raw sugar.
Bake for 30 minutes or until bottoms are lightly browned and tops are golden brown.
Allow to cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
To Make Egg Wash:
Beat the egg with milk (or water).
Video
Notes
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe adapted from Altomare (my colleague's mom)