Best Italian Bologna Donut Ciambella Bolognese Recipes

FRITTELLE {CIAMBELLE} - ITALIAN DOUGHNUTS

Steps:

• Start by dissolving yeast in lukewarm milk. Let it rest for 5-10 minutes.
• In a bowl of a standing mixer add 6 cups of flour, sugar, salt and lemon zest.Using a dough hook attachment start to mix on low speed.
• Slowly pour in the milk with yeast.Add eggs and butter cut in cubes.
• Increase the speed and knead the dough for about 10 minutes until it starts to wrap lightly around the dough hook and come off the sides of the mixer bowl.
• The dough should be soft but NOT sticky.NOTE: If the dough doesn't come together or it's too sticky add another ½ cup of flour and a few more table spoons at a time if needed.
• Transfer the dough into a large clean bowl, cover with a linen towel and let it rise in a warm, draft free place.It'll take anywhere between 1.5 to 2 hours at 75-80F and it'll take much longer in a cooler place.
• Once the dough has almost tripled in size, turn the bowl upside down and let the dough come out in a floured surface. Work the dough with your hands for a minute or two, dust with more flour if needed.
• Using a dough scraper cut off a fourth of the dough and with a rolling pin roll it out approx ⅓ -¼ of an inch thick.
• Using a doughnut cutter cut out the doughnuts and place them on a well floured surface leaving enough space in between. Cover them with a dry linen/kitchen towel and let rise (always in a warm place) for about an hour.
• In a deep pan preheat vegetable oil suitable for frying. The best temperature to start frying the doughnuts is about 350F. You can measure it with a kitchen thermometer.
• But if you don't have one try frying a small piece of the dough first. If it comes up floating in less than 5 seconds the oil is ready.
• Once oil is heated turn the temperature on medium low to prevent oil from overheating.
• Fry fritelle for a few minutes on each side continuously covering them with hot oil when frying. Once they're lightly brown on both sides discard on paper towel to absorb excess oil.
• Dip each doughnut quickly in fine sugar.Serve hot, warm, cold or re-heated.

ITALIAN BOLOGNA DONUT (CIAMBELLA BOLOGNESE)

Steps:

• preheat oven to 180 Celsius line a small pizza tray with baking paper.
• in a large bowl, place the flour, sugar, salt, baking powder and rind.
• rub in the butter.
• mix the egg with the milk then stir into the flour mix. this should make a soft but firm dough.
• tip onto a floured board, knead lightly then roll into a sausage, incorporating more flour as needed.
• place the sausage around the edge of the pizza tray joining the ends together.
• sprinkle heavily with the coloured sprinkles, patting them in lightly.
• cook for 25 - 30 minutes, should be lightly browned on top.
• remove from oven and immediately dust heavily with icing sugar. cool completely.
• can be served with jam or nutella as well as it is.

CLASSIC ITALIAN BOLOGNESE SAUCE

Steps:

• In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
• Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.

ITALIAN DONUTS

Steps:

• Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
• Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.
• Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
• When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.
• Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.