Ciambelle di Quaresima
Preparation - Difficult
About 35 'ciambale'
At the request of an e-rcps visitor, I found this classic recipe for "Lenten Bagles" or "Ciambelle di Quaresima" in Ada Boni's classic 'Talismano della Felicita', I have not made 'ciambale' and ask anyone who does, from this recipe, to send me their observations for our website.
5 cups allpurpose flour
3 tsp oil
2 tsp sugar
1 pkg yeast
1 tsp aniseed
1 pinch of salt
1 cup lukewarm water plus whatever additional to form your dough
1/2 cup white wine
Deep pot, baking sheet.
DISSOLVE your yeast in the scarce cup of warm water.
ON your working surface, form a well in the flour. Add the sugar, anise, a pinch of salt, the white wine, and the yeast mixture.
GATHER the flour into the well, mixing a soft dough adding additional water or flour as necessary. Shape the dough into a ball at let rise in a warm place, covered with a kitchen towel, for about an hour.
WHEN the dough has double in volume, knead gently on a floured surface. Form into a long, sausage shape and divide into 4 equal segments. One piece at a time, roll the 'sausages' until they are long and as thin as your little finger.
CUT the rolls into pieces about 6 inches long, form them into circles, pressing down firmly on the joint so that the ring doesn't open.
SET a large, deep pot of water to boil. When the water is boiling, lower the heat so that the pot is at a low simmer. Drop the 'ciamballe' into the water, one at a time.
AS the 'ciaballe' rise to the top, remove to a dishcloth with a slotted spoon to drain.
WHEN the 'ciamballe' are all done, place on a baking sheet and bake in 400 degree oven until they are golden and light.