Ciambellone recipe

Receta ciambellone
Ciambellone is one of the most representative Italian biscuits. This delicious cake jumped out of the wheat fields, where it was consumed in the midst of the rest of the hard days of the consist, the kitchen of all, due to its spongy texture and sweet flavor.
While the ciambellone is considered a large doughnut, there are many variations according to the region in which to prepare, arriving to find even the salted versions. However, today we'd surrender a small tribute to the Italian recipe, as it is sometimes good to get back to the roots.

Ingredients for the ciambellone

  • 500 grams of flour (minimum)
  • 1 glass of extra virgin olive oil
  • 4 eggs
  • 1 lemon's thick shell
  • 300 grams of sugar
  • 1 sachet of yeast
  • 3 dark chocolate bars
  • 1 teaspoon of vanilla essence
  • 1 glass of milk


This recipe is very complex, not only must worry about taking care of the times of baking the cake and its temperature, otherwise don't have the least inconvenience. That Yes, you notice that you one time you try it does not stop it cooking.
Don't forget to preheat the oven to 200 degrees.
To optimize the time we advise you to start preparing for handling chocolate back . Place in a bowl and with a knife, cut it into small pieces. You can insert sizes so it aid to the bread.
Passes to grate the peel of the lemon with a fine grater (so have lots of shell smaller), of preference must book the zest in a sealed container, so will avoid to take much air and oxidize.
Now that you have all your ingredients, you are ready to begin. Put 3 eggs in a deep Bowl and mix well. When they stirred, add the sugar and beat until it froth. Then add the oil, milk, vanilla, lemon zest and sifted yeast.
Separately Sift flour and view little by little adding it into the mix. When it is less liquid, add chopped chocolate, this way you will avoid that I will be deposited to the Fund. Finishes incorporate the flour and mix until dough acquires a smooth, soft and homogeneous texture.
The mold for this recipe in particular is one that has a hole in the Center, it is best that you seek appropriate cast as the most emblematic of the ciambellone is its form. Dust with flour it and enmantecalo, paying special attention to the part of the Center, which is where most tends to stick.
Pour the mixture into the mould and the fourth egg with brush that is exposed. Carries container in the oven and leave it for at least an hour. Missing 15 minutes time, will be fulfilled we suggest you lower the thermostat to 180 ° C temperature. When you think you're ready, get the test with the knife, if ever it comes out clean want to say that you are ready.
Removed from the oven and let cake cool, Pan, sprinkle with a little sugar for frosting and get ready to enjoy this Italian delight, either as a dessert or a snack at any time of the day.
bizcocho chocolate brownie Olya Sanakoev

Additional tips

  • Since in this recipe, we will not use the lemon juice, it is best that you use it when you need to incorporate it into other preparation. Thus you will avoid waste and optimize your ingredients.
  • Products such as walnuts, hazelnuts and almonds, can be added at the time that you add the crushed chocolate .
  • Never, under no circumstances, you desmoldes a cake when it is hot. If not expect to cool lose its shape or may even derail it completely.
  • It is very important that you download the temperature in your oven. This is because, when it is very hot, there is a risk that the change in temperature that occurs when you take the cake from the oven make this sinking into the Centre.
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