September is the time for grape harvesting and must. All bakeries in town will offer anisette-scented ring-shaped cakes made with must, a valuable ingredient obtained from freshly harvested and pressed grapes. Ciambelle are delicious when spread with jam or chocolate for breakfast or for a snack.
What to know
- 1 litro di mosto
- 500 gr zucchero semolato
- 100 gr lievito di birra
- 250 ml di olio di semi di mais
- 50 gr semi di anice
- 2,5 kg farina tipo 00
- 3 uova intere
- scorza grattugiata di limone (mezzo limone)
Pour half of the flour in a large bowl and make a hole in the middle. Place the brewer’s yeast in the centre, after melting it with a small amount of lukewarm must. Mix with a fork only in the centre to obtain a ball as big as an apple and cover it with a thin layer of flour. Cover the bowl with a plate and keep in a warm place, preferably in the oven at moderate heat. Leave the dough to rise for about 2 hours.
Now work the dough on the wooden board. Take the remaining flour, sugar, warm must, anisette seeds, beaten eggs and mix everything with the contents of the bowl. Work the dough in a ring shape. Place in the baking pan with greaseproof paper and cover with a kitchen towel. Leave the cake to rise in the oven, warm but off, to avoid contact with air.
The second rising must last for 2 more hours, until the cake has doubled its volume.
Bake in the oven at 180° for about 15 minutes.