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Granny's ciambellone



The perfect dessert for breakfast

Ciambellone is the classic dessert par excellence: tall, soft, fragrant, made with all simple and genuine ingredients such as flour, milk and eggs. A few simple steps and in a few minutes you will get a soft donut, as good as grandma's.
300 gr of soft wheat flour Verna
165 gr of EVO oil (alternatively 165 gr of melted butter)
250 gr of brown sugar
4 medium eggs at room temperature
100 gr of milk at room temperature
lemon (grated peel)
1 sachet of baking powder
a pinch of salt
Powdered sugar
Whisk with electric whips, eggs with sugar, finely grated zest of lemon, until you get a light and frothy mixture.
Incorporate slowly the oil flush, always mounting at high speed.
Meanwhile, preheat the oven to 180 degrees
Add at this point sifted flour with baking powder and salt, alternating with milk, always stirring, this time at low speed.
Pour it into a nice tall donut mold of the size of 24 cm if it is lower than 7.5 cm use one of 26 cm previously greased and floured.
Cook the bundt cake in a hot oven, in the middle part of your oven at 180 ° for about 45 minutes. If you see from the oven peephole after about 20 - 25 minutes, which darkens too much, lowered to 170 ° and continue cooking, in this case it is possible that the cooking time will be extended by 5 - 6 minutes.
If the grain should come down into the donut, you can add a little more after about 35 minutes.
The cake is ready when the toothpick comes out dry.
Let it cool in a pan for 15 minutes. Then miss out! Then take out and sprinkle with powdered sugar.
Wait until it is warm before serving.