Tuesday, 25 April 2017
ITALIAN BOLOGNA DONUT (ciambella bolognese)
contrary to what this name sounds like, this is a sweet, lemony cake like bread. traditionally served for breakfast with milk or tea or for an afternoon treat with a glass of moscato. usually dipped into the drink. (I prefer it undipped).
4 cups cake flour
3/4 cup sugar
3 teaspoons baking powder
finely grated rind 1 large lemon
70 gram butter, soft
3 large eggs
1/2 cup milk
preheat oven to 180 c. line a small pizza tray with baking paper.
in a large bowl, place the flour, sugar, salt, baking powder and rind.
rub in the butter.
mix the egg with the milk then stir into the flour mix.
this should make a soft but firm dough.
tip onto a floured board, knead lightly then roll into a sausage, incorporating more flour if needed.
place the sausage around the edge of the pizza tray, joining the ends together.
sprinkle heavily with the coloured sprinkles, patting them in lightly.
cook for 25 - 30 minutes, should be lightly browned on top.
remove from oven and immediately dust heavily with icing sugar. cool completely.
can be served with jam or nutella as well as it is.