Ciambelline al Vino
Prep time
Cook time
Total time
Cuisine: Italian
Serves: 30
  • 5 cups of unbleached all purpose flour
  • 2 teaspoons of baking powder (original recipe uses an envelop of Panneangeli lievito)
  • ½ teaspoon salt
  • ¾ cup of sugar plus extra ½ cup for dipping
  • 1 cup of white wine (Vermouth)
  • 4 grams of anise or fennel seeds (original recipe uses 20 grams)
  • ½ cup of olive oil (original recipe uses 1 cup of oil)
  • 2 eggs (original recipe uses 4 eggs)
  • grated rind of 1 lemon and 1 orange
  1. Soak the anise or fennel seeds in wine for at least an hour. Sift the seeds and set the wine aside. I prefer not to use the seeds in the ciambelline because their flavor can be overpowering.
  2. Preheat oven to 350 ˚F.
  3. Pour the flour on the kitchen counter and shape it into a mound.
  4. Make a well in the middle of the flour mound.
  5. Add the dry ingredients first follow by the wet ones.
  6. Beat the mixture lightly and quickly with a fork.
  7. With the fork or your finders, start mixing the flour into the wet mixture, drawing it from the side of the well.
  8. When the flour and wet ingredients make a wet dough, spread the rest of the flour over the wet dough and mix with your hands.
  9. Gather the dough into a ball and knead with your hands for 5 minutes. If the dough is too sticky add a teaspoon of flour at a time. Be careful not to add too much.
  10. Cover the dough with a kitchen towel and let it rest for 10 minutes.
  11. Pour the extra sugar in a shallow dish.
  12. Take a piece of the dough in your hand and roll into a sausage about ¾ inch thick and 6 inches long. Softly squeeze the ends together to make a circle.
  13. Dip one side of the ciambellina into the sugar and lightly press then dip the other side.
  14. Transfer onto a baking tray lined with baking paper.
  15. Baked for about 30 minutes or until golden brown. Turn baking sheet at the half time mark.
I took the liberty to modify the recipe for these  ciambelline al vino to make it work with American ingredients.
Recipe by Belmondo Foods at