Dessert: Ciambellette al Vino

posted by Meryl 12-15-101 10:28 AM

Ciambellette al Vino

1 1/4 cups granulated sugar (300g) (plus 1/2 cup for dipping)
1 1/2 cups white wine (250-300g)
1 1/2 cups extra-virgin olive oil (300g)
1/4 cup anise seeds (30g)
about 7 cups all-purpose flour (about 800g)

Put the ingredients in a bowl in the order listed above, mixing thoroughly after each addition. Add the flour 1 cup at a time, mixing well after each cup, until it resembles a stiff bread dough. Remove from the bowl and knead a little bit on a board until smooth. Break off small pieces of the dough (about a handful) and roll out into a shape about 1" thick and 4-5" long. Form the roll into a ring-shape, pressing one end down on top of the other. (Sra. Palmacci's ciambelle are cut with a knife into a star-shape, but I didn't see how she did it - so just the regular donut-shape will do).

Place about 1/2 cup of sugar in a small plate, and gently press the top of each ciambella into the sugar, shaking the plate slightly after each pressing to evenly distribute the sugar again.

Place the ciambelle on a non-stick, ungreased cookie sheet and bake at 350 degrees Fahrenheit (180-200 degrees Celsius) for about half an hour or until tops turn golden brown.

Servings: about 2 dozen

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