Italian Bologna Donut Ciambella Bolognese Recipes

FRITTELLE {CIAMBELLE} - ITALIAN DOUGHNUTS

Steps:

• Start by dissolving yeast in lukewarm milk. Let it rest for 5-10 minutes.
• In a bowl of a standing mixer add 6 cups of flour, sugar, salt and lemon zest.Using a dough hook attachment start to mix on low speed.
• Slowly pour in the milk with yeast.Add eggs and butter cut in cubes.
• Increase the speed and knead the dough for about 10 minutes until it starts to wrap lightly around the dough hook and come off the sides of the mixer bowl.
• The dough should be soft but NOT sticky.NOTE: If the dough doesn't come together or it's too sticky add another ½ cup of flour and a few more table spoons at a time if needed.
• Transfer the dough into a large clean bowl, cover with a linen towel and let it rise in a warm, draft free place.It'll take anywhere between 1.5 to 2 hours at 75-80F and it'll take much longer in a cooler place.
• Once the dough has almost tripled in size, turn the bowl upside down and let the dough come out in a floured surface. Work the dough with your hands for a minute or two, dust with more flour if needed.
• Using a dough scraper cut off a fourth of the dough and with a rolling pin roll it out approx ⅓ -¼ of an inch thick.
• Using a doughnut cutter cut out the doughnuts and place them on a well floured surface leaving enough space in between. Cover them with a dry linen/kitchen towel and let rise (always in a warm place) for about an hour.
• In a deep pan preheat vegetable oil suitable for frying. The best temperature to start frying the doughnuts is about 350F. You can measure it with a kitchen thermometer.
• But if you don't have one try frying a small piece of the dough first. If it comes up floating in less than 5 seconds the oil is ready.
• Once oil is heated turn the temperature on medium low to prevent oil from overheating.
• Fry fritelle for a few minutes on each side continuously covering them with hot oil when frying. Once they're lightly brown on both sides discard on paper towel to absorb excess oil.
• Dip each doughnut quickly in fine sugar.Serve hot, warm, cold or re-heated.

ITALIAN BOLOGNA DONUT (CIAMBELLA BOLOGNESE)

Steps:

• preheat oven to 180 Celsius 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 as 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.

CIAMBELLA ORANGE ITALIAN CAKE

Steps:

• Preheat oven to 350 Degrees F.
• Oil and then flour a bundt 10 inch pan.
• Sift flour, salt, and powder together.
• Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
• Eggs and sugar should be doubled and very pale in colour.
• In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
• End with the flour.
• Pour into cake pan.
• Bake 40 minutes, until done.
• (s slight impression of your finger when touched>) Remove to wire rack, and cool.
• Tip out, cool.
• Sprinkle with a dusting of powdered sugar.