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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 Durum wheat flour Senatore Cappelli
165 gr of seed 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
orange (grated peel)
lemon (grated peel)
seeds of 1 vanilla bean 
1 sachet of baking powder
a pinch of salt
4 - 5 tablespoons of granulated sugar to complete
Whisk with electric whips, eggs with sugar, vanilla, finely grated peel of citrus fruit, 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.
Sprinkle with granulated sugar.
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! Wait until it is warm before serving.