Traditional Recipe for Easy Ciambella Romagnola 

Ciambella Romagnola is a rustic Emilia-Romagna cake. Simple ingredients include flour, eggs, sugar, butter, and milk. The Italian baking recipe is simple and tastes like a giant sugar cookie.

Ingredient

Dough – 1 cup all-purpose unbleached flour – 1 cup cake flour – Pinch of salt – ¼ teaspoon baking powder – ¼ teaspoon baking soda – ½ cup sugar – 1 teaspoon shredded lemon zest – 6 Tablespoons unsalted butter  – 1 large egg – 1 teaspoon vanilla extract – 3 Tablespoons milk Topping – Milk – 2 teaspoons of sugar

Direction

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1

Heat the oven to 350 F. Butter or spray a parchment-lined baking sheet (I use baking spray).

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2

Combine the dough's dry ingredients, including lemon zest, in a bowl. Mix them well with your hands or a fork. Mix egg, vanilla, and mild.

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3

Rub the butter into the dry ingredients with your fingertips until it resembles coarse meal. Add liquids to a well in the dry ingredients. Add the dry ingredients slowly, tossing with a fork.

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4

Moisten, not beat, the dough. You can hand-work the dough. Wet, lumpy, sticky dough is ideal. You may need more tablespoons of milk and flour to reach the right consistency.

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5

Sprinkle flour on a work surface and place dough.  Flour your hands lightly. Pat the dough into an 8-by-13-inch rectangle.

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6

Place pastry on baking sheet. Top with milk and 2 teaspoons pearl sugar. Bake 25 minutes.

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7

Reduce heat to 250 F and bake 25 minutes. See how it looks after 15-20 minutes. Too much darkness is bad. Slice the ciambella 1/2 inch thick and enjoy!

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also see

also see

Best Gooey Sticky Cinnamon Buns Recipe