Ciambella Recipes

NONNA MARY'S CIAMBELLA

Steps:

• 1. Preheat the oven to 375°F on the regular bake setting
• 2. Put the flour, sugar, milk, and 2 eggs in the bowl of a food processor. Add the baking powder and salt, taking care not to put one on top of the other or the salt may inhibit the action of the baking powder. Cut the butter into at least a dozen pieces. Add the butter and lemon zest to the other ingredients and pulse until a dough forms.
• 3. Transfer the dough to a counter and knead it gently until you obtain a smooth ball. Shape the dough into a loaf about 12 inches long and 3 inches wide. Place it on a baking sheet that has been buttered and floured or lined with a nonstick baking mat. Place the egg yolk in a small bowl. Add 2 teaspoons water, and whisk. Make 4 or 5 shallow diagonal cuts on top of the dough and brush the surface with the yolk mixture.
• 4. Bake for 35 minutes. The ciambella is ready when it is golden brown and feels fairly firm when prodded.

CIAMBELLA COFFEE CAKE

Steps:

• Heat oven to 400 degrees. Lightly brush a 20-inch nonstick deep-dish pizza pan or cake pan with butter. Dust with flour, and shake to remove any excess. Lightly brush the outside of a small ramekin with butter. Dust with flour, and shake to remove excess. Place the buttered ramekin in the center of the prepared pizza pan; set aside.
• In a large mixing bowl, combine the flour, 1 1/2 cups sugar, and the baking powder. Whisk ingredients to combine.
• In another large mixing bowl, whisk together the melted butter, the milk, the eggs and egg yolks, the lemon zest, and the vanilla.
• Add the butter mixture to the flour mixture. Whisk together until all of the flour has been incorporated. Spoon the batter around the prepared pan, working from the inside of the pan to the outside (the pan will not be filled completely, and there will be a border from the edge of dough to pan).
• In a small bowl, mix together the egg white and the remaining 1/2 cup sugar; sprinkle mixture over the batter.
• Bake cake until golden brown, 20 to 25 minutes. Transfer to a wire rack. While the cake is still warm, use two forks to gently lift the ramekin out of the center of the cake. Let cake cool completely, and serve.

CIAMBELLA DELLA NONNA - ITALIAN BREAKFAST CAKE

Steps:

• Preheat the oven at 220°C (425.°F).
• Grease your mold (I use a ring-shaped one) and dust with four.
• Work all the ingredients (reserve the sugar for topping) with the kneading machine until smooth.
• Spread the batter in the mold.
• Top with sugar.
• Bake for 30 minutes at 220°C (425°F).