Marina’s Ciambelle

  • 2 tsp. yeast
  • 1 ¼ c. warm water
  • 4 c. flour
  • 1 T. salt
  • 1-2 T. anise seed
  • 1 T. light brown sugar
  • 1/4 c. white wine
  • 3 T. olive oil
  • Beaten egg
  • Coarse salt (optional)

Dissolve the yeast in the warm water.

Make a well in the flour. Throw the salt, anise seed, light brown sugar, white wine and olive oil into the well along with the yeast.

Knead for 10 to 15 minutes adding flour if necessary.

Let the dough rise covered in a warm place for at least an hour (two or three hours is even better). Punch down and knead again for a few minutes to eliminate all the air bubbles. Cut the dough into three equal portions.

Roll each portion out into a thin (about an inch) snake about a meter long, fold in half and twist to keep the strands together, form into a circle and seal the ends well.

Drop into boiling water just until they float to the top. Brush with beaten egg, dust with coarse salt (optional) and bake at 400 degrees for 20 – 30 minutes until nicely golden brown.

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