For over 700 years, the traditional ciambella of Castel Guelfo di Bologna (a local version of a bundt cake) has also been known as the Brazadela. Usually oval in shape, ciambella has a golden, crunchy outer crust and a fluffy, dry body. Simple, with a slightly rustic flavour, it’s one of those ageless recipes that evokes childhood memories. So good, so genuine: best enjoyed on its own or, as the locals like it, deliciously tociata (dunked) in wine. Its secret? Handmade dough just as grandma used to make it, using basic ingredients found in the kitchen of any self-respecting arzdora (female head of the household): flour, eggs, sugar, milk, butter, a touch of lemon and vanilla, baking powder and crunchy sugar grains... enough to put a smile on any child’s face.
RECIPE
Ingredients:
- Sugar 125 g
- 00 flour 300 g
- 2 eggs
- Potato starch 200 g
- Butter 125 g
- Baking powder
- Milk (as required)
To garnish
- Whole milk (as required)
- 1 spoonful of caster sugar
- 1 spoonful of granulated sugar
First melt the butter in a bain-marie and let it cool. Pour the sifted flour, sugar and sifted baking powder into a bowl. In a separate container, add the cooled butter to the eggs and whisk gently to mix. Now pour the egg-melted butter mix into the bowl with the flour, sugar and baking powder and mix with a spatula. Transfer the resulting dough to a worktop and knead by hand. Once you’ve obtained a uniform, compact dough, shape it into a loaf, lay it out on a greased baking tray sprinkled with flour and press lightly with your palms to flatten it; then brush milk onto the surface. Garnish with the granulated sugar and caster sugar. Preheat the oven to 160 °C and bake your brazadela for about 30 minutes.
Interests
- Food & Wine