Ciambelline originated in the Lazio region of Italy, and can be found in many bakeries in Rome. This is a recipe I developed, inspired by recipes I found online and taste-bud memories of our travels in Rome. It was not developed to be Vegan, it just naturally is. Hope you enjoy it. 🙂
INGREDIENTS:
3 ⅓ cups Flour All Purpose, sifted
2 teaspoons Baking Powder, sifted
¾ cup Sugar , sifted
pinch Salt
½ cup Sunflower Oil
½ cup Red Wine
9 teaspoons Anise Liqueur
1 teaspoon Anise Seeds
Sugar for dipping 1 SIDE only
DIRECTIONS:
1. Sift dry ingredients together in a large bowl, make a well in the center.
2. Add the wet ingredients as well as the anise seeds.:
3. With a fork, simply begin mixing the liquid ingredients together and slowly bring in some of the dry ingredients.
4. Knead the dough a few times. You will notice that the dough will no longer stick to the sides of the bowl.
5. Once the dough comes together, place it on an un-floured wooden board and cover it with plastic film. Allow the dough to rest at room temperature for about 30 minutes. Leave it alone. This will allow the gluten to relax a little and will make it easier to shape the dough.
6. Preheat oven to 350°F (180°C). Place rack in the center of oven.
7. Make them! Pinch off about a tablespoon of dough (approx. 20 grams). Roll each piece of dough into a 6-8 inch strand, 1/2 inch in diameter. Shape into a ring and press to combine both ends together. Please note that you can make these ciambelline al vino any size you like (oven temp. will vary).
8. Lightly dip one side in a bowl filled with a couple a tablespoons of granulated sugar. Place sugar side up on parchment-lined baking sheets.
9. Bake for approximately 18-24 minutes or until bottoms are lightly browned
10. Allow to cool on a baking rack, should take around 30mins. or so.
11. Store in a tight container for a few days. Enjoy !
Music:
Happy Happy Fun Joy by GG Riggs
All By Myself by Eric Carmen