Ciambella Dolce Trentina

Ciambella Dolce Trentina


  • 250 g 00 flour
  • half a lyophilized beer yeast (or 20g of fresh one)
  • 50 g granulated sugar
  • 4 tablespoons of warm milk


  • 50 g of melted butter
  • 2 eggs (1 in the dough and 1 for brushing)
  • 1 pinch of salt
  • granulated sugar (or powdered sugar)


Place the flour in a fairly large bowl and put the yeast in the middle, add 2 tablespoons of warm milk, a little sugar, and create a paste.  Let rise in the oven off for 15 minutes.

Then add the other ingredients and knead vigorously with the rest of the flour, until a smooth and homogeneous dough is obtained.

Place in a bowl sealing it with plastic wrap and allow it to rest for half an hour.

Make a roll, folding it and joining it at both ends into a donut-shape.

Arrange on a baking sheet and leave at least another hour in the oven while it is off, closing the oven door.

Beat the egg with a fork, brush the donut and sprinkle with granulated sugar.

Bake in oven at 200 degrees for about half an hour.

You may cover the cake with an aluminum foil until cooked to prevent it from browning too much.

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