Description
Ciambella Mandorlata, an Italian Easter bread that originated in Bologna in the Emilia Romagna region, is typically baked in the shape of a ring, to represent the unity of the family.
Ingredients
Units
Scale
For the dough:
- 1 tsp instant dry yeast
- 1/2 cup lukewarm milk (I used almond milk)
- 350 grams pastry flour (I used Carolina Ground Pastry 85 milled from GA wheat)
- 140 grams White Whole Wheat flour (I used Clarks Cream, freshly-milled)
- 2 tsp sea salt
- 1/3 cup demerara sugar
- grated zest of 2 large lemons
- 113 grams, 1 stick unsalted butter, softened
- 2 large eggs, beaten
- 1/2 cup water, plus 2 Tbsp. add’l if using whole wheat
- 1/2 tsp lemon extract, optional
For the topping:
- 4 tsp ground cinnamon
- 40 g / 3 tbsp demerara sugar
- 180 g / 3/4 cup sliced almonds
- 1 egg yolk
Instructions
- In a large bowl, whisk together the flour, salt, sugar, yeast, and lemon zest.
- In a separate container, combine the beaten eggs, milk, and extract. Pour the milk/egg mixture over the dry ingredients and stir with a Danish dough whisk or wooden spoon. Work in the softened butter.
- Add the water 1 tablespoon at a time, as needed, to form a soft, sticky dough. If using whole wheat, you’ll probably need to add additional water.
- Cover the dough and let it rest in the bowl for 30 minutes. Stretch and fold the dough. The dough should start to feel more cohesive after the rest.
- Cover the bowl with plastic wrap, a dish towel, a plate, or my new favorite, bees wrap. Let the dough bulk ferment (rest in the bowl) at room temperature about 4-5 hours. Perform a stretch and fold after 45 minutes, then 2 more times, at the 45-min mark. After the 3rd stretch and fold, let the dough rest for 2-3 more hours. Proceed to shaping or place in the refrigerator and let it cold ferment for 24-48 hours. I put my dough in the refrigerator after 5 hours and let it cold ferment for about 36 hours or so.
- After the cold ferment, you can let the dough warm up to room temperature, but I found it easier to work with cold. Remove the dough from the bowl, shape it into a ball, then let rest, covered with a dish towel, for about 15 minutes.
- Divide the dough into two equal pieces for one large loaf, or 4 equal pieces for 2 smaller loaves. Roll each piece into a 14-16-inch-long rope. Twist two of the dough of ropes together.
- Place the twisted rope(s) on a baking sheet lined with parchment paper. Shape into rings by bringing the two ends of the rope together. Pinch them to seal and cover with a dish towel. Proof until doubled in size, about 1 1 ⁄2 hours.
- Prepare the topping by mixing the cinnamon, sugar, almonds, and egg yolk in a bowl. Use a spatula or wooden spoon to spread the mixture evenly over the top of the ring.
- Bake at 400F in the preheated oven for 10 minutes, then turn oven down to 375F, and bake an additional 15-20 minutes (for 2 loaves), or 30-35 minutes for a large loaf, or until golden and hollow sounding when tapped underneath. Tent with foil, if necessary. Cool on a wire rack.
Notes
Adapted from Ultimate Bread by Eric Treuille and Ursula Ferrigno
- Category: Enriched Yeast Bread
- Cuisine: Italian Bread