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Ciambelline romane al vino

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Ingredients

120 gr wine
120 gr sugar
120 gr olive oil
500 gr plain flour
1/2 yeast bag Pane Angeli

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Ciambelline romane al vino

Grandma's treasure

Cuisine:
  • 40 minutes
  • Easy

Ingredients

Directions

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Every time  I went to my grandmother’s house, I knew where to find her ” treasure”…. during the week she prepared so many typical biscuits for Sunday lunch that she placed in the cupboard….. before Sunday arrived I had already tasted all of them! Especially the Ciambelline al vino!

It doesn’t matter of the color of the wine, this particular will not change the result!

Steps

1
Done

Making dough

Preheat your oven to 200 degrees. Line a tray with baking paper. Pour in a large bowl the sugar. Add olive oil and wine and mix well until the sugar is melted. Gradually, add the flour and the yeast a little bit at a time , mixing constantly with a plastic spatula in a circular motion until the mixture becomes a sticky and soft dough. Turn the dough onto a floured work surface and begin to knead . If the dough is too sticky, add more flour. Knead for 3 - 5 minutes, until the dough is smooth and contains no lumps.

2
Done

Making Ciambelline

Cut a little piece of dough and roll into a long snake that measures around 1/2 cm in diameter. Cut it every 8 cm in length and wrap each piece round your finger to form a ring , pinching edges together to seal. Dip the ciambellina in sugar and place into the tray. Repeat with the remaining dough.
Bake your ciambelline al vino for 20 minutes.

Annapaola

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