Ingredients

	200 g flour
	2 eggs
	100 g sugar
	70 g apricot jam
	200 g ricotta delicata
	50 g vegetable oil
	1 bag pane angeli yeast
	icing sugar

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Ciambella with ricotta and apricot jam

Name: Ciambella with ricotta and apricot jam
Cook time: 40 min
Ingredients: : 200 g; : 2; : 100 g; : 70 g; : 200 g; : 50 g; : 1 bag

Cuisine:

Italian

Moist and always soft!

Easy

Ingredients

200 g
2
100 g
70 g
200 g
50 g
1 bag

Directions

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Steps

Done

Preheat the oven tp 180*.
Oil a round silicon tin.
Add ricotta to the apricot jam and with a spoon make a "cream".
Whip eggs with sugar, when they are fluffy ad oil, while the planetary mixer works slowly.
Then add ricotta "cream".. while everything mixes well, sift flour with Pane angeli that I will pour into the mixer.
Work the dough until it is nice and homogeneous.
Pour the mixture into the tinned bake at 180 degrees for about 40 minutes.
When out if the oven, lets your ciambella cool on a wire rack.
Serve with a sprinkling of icing ugar and a small bowl of whipped cream to the slice or to the coffee ...... DELICIOUS!