Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Le Ciambelle: Semi-Hard Doughnuts
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- Level: Intermediate
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1585
- Total Fat
- 57 g
- Saturated Fat
- 8 g
- Carbohydrates
- 234 g
- Dietary Fiber
- 7 g
- Sugar
- 58 g
- Protein
- 25 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Level: Intermediate
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1585
- Total Fat
- 57 g
- Saturated Fat
- 8 g
- Carbohydrates
- 234 g
- Dietary Fiber
- 7 g
- Sugar
- 58 g
- Protein
- 25 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Place the flour on a worktable. Make a well in the center of the flour and add the sugar, extra-virgin olive oil and wine. Combine together and knead until the mixture becomes an even dough. If necessary, add a little more flour to absorb all the liquids. Sprinkle a tablespoon of anise seeds on the dough and knead well. Sprinkle the rest of the anise seeds, and continue to knead so that the seeds are evenly distributed. Cut off a small amount of dough and roll into a 1/2-inch thick log. Cut the log into a 5-inch long piece. Then form a 'doughnut-like' shape by pinching opposite ends together. Repeat the above process with the remaining dough. Line a baking tray with cooking parchment paper and arrange the ciambelle, approximately 2 inches apart. Bake for approximately 10 minutes or until golden brown.
