Best Italian Bologna Donut Ciambella Bolognese Recipes

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FRITTELLE {CIAMBELLE} - ITALIAN DOUGHNUTS



Frittelle {Ciambelle} - Italian Doughnuts image

Soft, lemon or orange flavored doughnuts that simply melt in your mouth.

Provided by Italian Recipe Book

Categories     Dessert

Number Of Ingredients 12

2 cups milk (lukewarm)
6 - 6 ½ cups (30 oz) flour (more if needed)
2 eggs
2 tbsp sugar
4 oz butter (room temperature)
1 tbsp active dry yeast
1 lemon or orange (zest only)
Pinch of salt
Vegetable oil for frying
1 cup sugar for dipping
doughnut cutter
rolling pin

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)



ITALIAN BOLOGNa DONUT (Ciambella Bolognese) image

contrary to what this name sounds like, this is a sweet, lemony cake like bread. traditionally served for breakfast with milk or tea or for an afternoon treat with a glass of moscato. usually dipped into the drink. (I prefer it undipped).

Provided by shazzieau

Categories     Breakfast

Time 40m

Yield 12-15 serving(s)

Number Of Ingredients 10

4 cups cake flour
3/4 cup sugar
1/4 teaspoon salt
3 teaspoons baking powder
1 large lemon, rind finely grated
70 g butter, soft
3 large eggs
1/2 cup milk
3 tablespoons colored sprinkles
1/2 cup icing sugar

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.

Nutrition Facts : Calories 301.7, Fat 6.7, SaturatedFat 3.7, Cholesterol 60.4, Sodium 204.6, Carbohydrate 54.6, Fiber 1, Sugar 17.7, Protein 5.8

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