Ciambelle Gaglianese



1.Set a large pot of water on the stove.  Bring to a boil.  At the same time, preheat oven to 375 F.

2.Place flour on a large working surface.  Form a well in the centre.  Add the rest of the ingredients into the well.  Using a whisk, whip the eggs, gradually incorporating the flour into the mixture.  Use only as much flour as necessary for the eggs. Dough should be moist and sticky, not dry. 

3.Knead the dough until the texture is smooth and even.  Keep the working surface lightly floured during kneading. 

4.Knead dough into a long roll.  Cut the roll into 12 equal parts.  Roll each part to make a ring, connecting the ends so it is a clean ring.  Prepare no more than 2 at a time.

5.Drop 2 rings at a time into the boiling water.  When the ciambelle float to the surface and have risen a bit, remove from the boiling water using a hand held sieve.  This will take 3 to 5 minutes depending on the size of the ciambelle and the water temperature.

6.Rest on clean tea towels.  Repeat with the rest of the ciambelle.  Place 4 ciambelle at a time on the middle rack of oven to bake for 25 minutes.  Turn.  Bake an additional 10 to 15 minutes until colour is golden brown.  Once turned, if oven is too hot, lower the temperature to be sure they do not burn.  Makes 12 large ciambelle. 

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