Ciambelle
Ciambelle (or ciamella) is a salty donut-shaped bread. They are crunchy on the outside and soft on the inside, with a hint of fennel flavouring. This is an old recipe that comes from the region of Lazio. From what I could tell there are not many recipes in circulation today, so I am thrilled to have a recipe for these that I can share.
Ingredients
- 2 tsp active dry yeast
- 250 g water warm
- 500 g flour
- 2 tsp salt
- 1-2 tbsp fennel depending on how much you like!
Instructions
- Mix together the warm water and yeast in a large bowl.
- Add the flour and mix with a wooden spoon. Then mix in the salt and fennel seeds.
- Knead the dough until soft and smooth.
- Place the dough back in a bowl and cover with plastic wrap. Let rise in a warm area for about 1 hour.
- Meanwhile, get a large pot of water boiling and preheat the oven to 180°C.
- Knead the dough for a couple minutes on your work surface.
- Cut the dough into 8 portions.
- Roll each portion to about 30 cm long. Lightly flatten each strip and holding one end twist the dough on itself.
- Bring the two ends together and press to seal into a donut shape.
- One at a time, place the donuts in boiling water. When they rise to the top remove and place on a cloth.
- Once each donut has been boiled, place them all in the oven right on the racks or on a piece of foil.
- Bake for 40 minutes until they are golden brown.