Nonna Marys Ciambella Recipes

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NONNA MARY'S CIAMBELLA



Nonna Mary's Ciambella image

Provided by Guiliano Hazan

Categories     Bread     Bake

Yield Serves 8

Number Of Ingredients 9

3 cups all-purpose flour
3/4 cup sugar
2 tablespoons whole milk
2 eggs
1 tablespoon baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter
Grated zest of 1 lemon
1 egg yolk

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 DELLA NONNA - ITALIAN BREAKFAST CAKE



Ciambella Della Nonna - Italian Breakfast Cake image

For many years my mother prepared this ring-shaped cake for our breakfast! My children love this super easy ciambella too. They spread some margarine and sugar over the slices and Yum... This is a souvenir in honor of my parents!

Provided by Artandkitchen

Categories     Scones

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

400 g flour (13 ounces)
150 g margarine (5 ounces) or 150 g butter (5 ounces)
180 g sugar (6 ounces)
1 pinch salt
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons liqueur (we use maraschino)
1 lemon zest or 1 orange zest
100 ml milk (1/3 cup)
1 -2 tablespoon sugar (additional only for topping)

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).

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