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Full Online Book HomeLearning KitchenItalian - Dessert - Ciambellette Al Vino
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Italian - Dessert -  Ciambellette Al Vino Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :February 2012 Read :639

Click below to download : Italian - Dessert - Ciambellette Al Vino (Format : PDF)

Italian - Dessert - 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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2 cups flour 1/2 egg yolk 1 egg 2 Tbsp. unsalted butter lemon zest of 1/2 lemon 1/4 cup dry Marsala wine pinch of baking powder 1/2 tsp. Vanilla 2 1/2 Tbsp sugar oil to fry Mix all the ingredients except the oil in a bowl. Once the dough takes a form, knead it well for a few minutes. Roll it out a bit at a time until it is about as thin as you can get it. Use a little flour if it is too sticky. Cut the dough with a pasta cutter in parallelogram shaped pieces (),

Italian - Chocolate Peanut Italian - Chocolate Peanut

Italian - Chocolate Peanut
2 1/4 cup all purpose flour 2 1/4 teaspoons baking powder 1/3 cup butter or margarine at room temperature 2/3 cup granulated sugar 3 large eggs at room temperature 1/2 cup (3 ounces) semisweet chocolate chips, melted 1 teaspoon vanilla extract 3/4 cup unsalted dry-roasted peanuts, chopped 1/2 cup mini size M&M candies White from 1 large egg Mix flour and baking powder. Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini size candies. Divide dough in half (2