Honey and hazelnut Ciambellone: the donut everyone loves!

ciambellone-ricetta-olio-farchioni

Honey and hazelnut Ciambellone: the donut everyone loves!

Olio Farchioni
5 from 1 vote
Today we will teach you how to make a classic dessert loved by everyone, Italian Ciambellone. We will show you how to make it even more delicious by adding honey and hazelnuts.
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Italian
Servings 4 people
Calories 350 kcal

Ingredients
 

  • 4 eggs
  • 180 g ugar
  • 150 g extra virgin olive oil
  • 125 g yogurt low-fat
  • 60 g honey
  • 150 g rice flour
  • 300 g soft wheat flour
  • toasted hazelnuts chopped
  • vanilla

Instructions
 

  • Whisk eggs, sugar and vanilla vigorously in a bowl.
  • When the mix is frothy, add yogurt and then extra virgin olive oil.
  • Continue to whisk slowly from top to bottom.
  • Combine the sifted flours.
  • Add warm honey.
  • Stir all the ingredients together.
  • Pour the mixture in a tube pan.
  • Add chopped toasted hazelnuts.
  • Bake in a preheated oven at 180 degrees for about 40 minutes
ciambellone-ricetta-olio-farchioni
Today we will teach you how to make a classic dessert loved by everyone, Italian Ciambellone. We will show you how to make it even more delicious by adding honey and hazelnuts.

Tips for a truly perfect Ciambellone

1) Choose the right flour

Flour is the main ingredient of this recipe, and the flavor and texture of our donut depend on using the right one. We recommend using type 0 soft wheat flour, which yields an elastic and firm dough, and adding a little rice flour, which will make it fluffy and crumbly. We selected Farchioni’s type 0 soft wheat flour, specific for desserts and obtained exclusively from Manitoba wheat. An important recommendation: remember to sift both flours to avoid lumps in the dough.

2) Buy very fresh eggs

Of course the fresher the eggs the better. Recognizing them is not difficult:
  • Shake your egg gently close to your ear: it should not slosh
  • When the egg is placed against the light its air sac, i.e. the space between the shell and the yolk, should be quite small.
  • After you crack your egg, the yolk and the white should be amassed together and not watery.
Remember that, for a perfect dough, you should be using room-temperature eggs: take them out of the refrigerator at least half an hour before mixing your dough.

3) Use oil rather than butter

We are all used to preparing desserts with butter, but using extra virgin olive oil is often a wiser choice, not just because it’s better for your health but also because it yields a better result.
EVO oil preserves all its organoleptic properties at high temperatures and will give your Ciambellone a golden color and a fragrance that will last over time.
For our recipe we selected Organic Farchioni Extra Virgin Olive Oil, produced with olives carefully selected in the best farming areas. Characterized by a subtle aroma and a delicate, slightly fruity taste, it is perfect for enhancing our donut without covering the flavors of the other ingredients.
Now that you have all the information, we will leave you to your Ciambellone with honey and hazelnuts. Buon appetito!

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