Ciambelle With Wine Recipe

I love this recipe because it effortlessly combines my favorite elements of wine and olive oil into a delectable, bite-sized treat that’s perfect for any occasion. Plus, making these ciambelle is super fun and easy, feeling like a throwback to simple pleasures while embracing a delightful homemade experience.

I adore preparing Wine Ciambelle because they are straightforward and possess a simply delightful taste. When I combine 500 g of all-purpose flour, 200 g of sugar, and 125 ml each of wine and extra virgin olive oil, I end up with the most intoxicating dough.

They then get a pinch of salt, a hint of baking powder, and the perfect amount of sweetness and texture to make them the ideal companion to a glass of wine.

Ingredients

All-purpose flour: A carbohydrate-rich substance that forms the structure of the dough.

Sugar in granulated form: Supplies sweetness and contributes to a tender texture.

Infuses depth with delicate aromatic notes, whether white or red wine.

Olive oil of the highest quality: Gives you good fats and adds moisture.

Baking powder: Guarantees a light, airy texture and leavening.

Salt: Intensifies flavors, levels sweetness.

Coating with sugar: Provides a sweet, crunchy outer layer.

Ingredient Quantities

• 500 g all-purpose flour
• 200 g granulated sugar
• 125 ml white or red wine
• 125 ml extra virgin olive oil
• 1/2 tsp baking powder
• Pinch of salt
• Additional sugar for coating

Instructions

1. Set your oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper.

2. In a sizable mixing bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt.

3. Make a well in the center of the dry ingredients and pour the wine and olive oil into it.

4. Stir the components together with a spatula or your hands until a cohesive mass forms.

5. On a surface that is lightly floured, knead the dough for a few minutes until it is soft and pliable.

6. Portion the dough into small pieces, approximately the size of a walnut.

7. Make each piece into a rope approximately 10 cm (4 inches) long and form it into a ring or a donut shape, ensuring that the ends are pressed together so that the shape holds.

8. Take each ciambella and dip it into a bowl of granulated sugar so that it is well coated, and place it on the baking sheet that is set up and ready to go.

9. Cook in the preheated oven for 20-25 minutes, or until they are golden brown.

10. Cool the ciambelle on a wire rack before serving. They are delicious with either wine or coffee.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Sizable mixing bowl
5. Spatula
6. Measuring cups and spoons
7. Rolling pin (optional)
8. Knife or dough scraper
9. Wire cooling rack
10. Bowl for sugar coating

FAQ

• What type of wine should I use?Either white or red wine can be used, depending on your flavor inclination. Both work well and impart a singular taste to the ciambelle.
• Can I substitute another oil for extra virgin olive oil?The flavor of extra virgin olive oil makes it the top choice for this, but if you need to use something else, you can easily substitute a more neutral oil, like vegetable or canola oil.
• Is baking powder necessary?Certainly, baking powder contributes a modest amount of leavening and is responsible for the tender texture of the ciambelle.
• How can I make the ciambelle more or less sweet?Slight adjustments can be made to the granulated sugar so that it is to your taste, but you should be very careful not to use too much, or the consistency of the dough will change.
• What is the best way to coat the ciambelle in sugar?Before baking, coat the formed rings in extra sugar to guarantee a sweet, consistent layer that balances the pronounced flavor of the wine.
• Can I prepare the dough in advance?For the best texture, bake the ciambelle immediately after mixing the dough. If the dough must rest, handle it gently (and chill it if necessary) to keep the gluten from forming too strongly and make the dough dry and tough.

Substitutions and Variations

All-purpose flour: For a nuttier flavor, substitute with whole wheat flour. For a gluten-free version, use a gluten-free flour blend.
Granulated sugar: Substitute coconut sugar or brown sugar to achieve a more robust flavor.
White or red wine: Substitute with apple juice for a non-alcoholic version, or use grape juice in its place.
Substitute sunflower oil or canola oil for a milder flavor in place of extra virgin olive oil.
Baking powder: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar

Pro Tips

1. Wine Selection Use a wine you enjoy drinking, as its flavor will subtly infuse the ciambelle. A dry wine is recommended to balance the sweetness of the sugar.

2. Mixing Technique Gradually incorporate the wet ingredients into the dry ones. This helps to ensure that the dough comes together evenly without overmixing, which can result in tougher ciambelle.

3. Dough Texture If the dough feels too dry and crumbly, add a bit more wine, a teaspoon at a time, until it holds together well. Conversely, if it’s too sticky, add a little more flour.

4. Shaping Consistency When forming the dough into ropes, try to make them as uniform as possible to ensure even baking. This will help the ciambelle have a consistent texture and appearance.

5. Sugar Coating For added texture, consider using coarse or turbinado sugar for coating the ciambelle. This will add a delightful crunch and a bit of sparkle to the final product.