Recipe for Ciambelline D'Aosta
Ciambelline D'Aosta are a traditional Italian dessert, perfect for winter evenings. Enriched with lemon zest and a crispy texture, the ciambelline can be customized with toasted pine nuts or hazelnut granules, and dipped in melted dark chocolate for a unique and indulgent twist.
Ingredients
- 400 g Fine yellow flour Very fine
- 75 g White flour
- 200 g Butter
- 250 g Sugar Granulated
- 3 Eggs
- Grated zest of 1/2 lemon Lemon zest Grated from 1/2
Instructions
- In a large bowl, mix the two types of flour.
- Add the softened butter at room temperature and begin to knead.
- Incorporate the granulated sugar and the eggs, one at a time, making sure that each egg is well absorbed before adding the next one.
- Grate the zest of half a lemon directly into the dough to infuse it with a citrusy aroma.
- Vigorously work the mixture until you obtain a smooth and homogeneous dough.
- Take a pastry bag with a star-shaped tip and fill it with the dough for the donuts.
- Form small donuts directly on the oven tray lined with parchment paper, without greasing the surface.
- Bake in a preheated oven at 180 degrees and let them cook for about 20 minutes or until the donuts are golden and crispy to the touch.
- Remove from the oven and let them cool on a wire rack before serving.
Notes
For an original touch, add a handful of toasted pine nuts or hazelnut granules to the dough to enrich your donuts with a crunchy surprise! Additionally, you can dip half of the donut in melted dark chocolate and let it solidify for a delightful contrast between sweet and bitter.