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Ciambelle (Ring Doughnuts)

Ciambelle - Ring Doughnuts

Ciambelle – Ring Doughnuts

10-12 doughnuts

 Ingredients: 375 plain flour, 1 sachet dry yeast, 40 gr, caster sugar, few drops vanilla flavouring, 1 egg, ½ teaspoon of salt, 60 gr. melted unsalted butter, 225 ml. lukewarm milk, Oil to deep fry, sugar to dust

Sieve the flour in a large bowl and mix in it the dry yeast.

Make a hole in the centre and place in it: the sugar, the vanilla, the egg, the salt and the melted butter.

Mix it all well with a fork adding little by little the lukewarm milk. Work the dough on a floured work-top for at least 10 minute, pulling and pushing, until nice and elastic. Place back in the floured bowl, cover with a wet clean cloth and place in a warm place to raise. Leave for at least 1 hour and ½ or until the dough has doubled in size.

Now take the dough, roll on a floured work-top until it is about 1cm high. With a round floured cutter cut about 10-12 disk, then with a smaller cutter cut a hole inside each one. Repeat until you finish the dough. Cover with a wet clean cloth and leave to stand for 30 minutes in a warm place.

Heat your frying oil to 180 degrees . Gently place 2-3 doughnuts at time in the oil to fry, keep turning them so they get nice golden and puffed up. Remove from oil and place them on kitchen paper to drain the excess oil off. Before they get cold sprinkle them with caster sugar.