The Romagna ring cake, a very ancient dessert, easy and quick to prepare, perfect to be enjoyed as is or dipped in a good glass of red wine (and there is no shortage in Romagna).
The Romagna ring cake, a donut without a hole, with a very rustic flavor, ideal for any occasion.
This dessert in the Ferrara area is known as brazadela.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Romagna Ring Cake:
- 5.6 oz granulated sugar
- 3 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/3 cup whole milk (at room temperature)
- 3.2 oz butter
- 2 large eggs (at room temperature)
- 1 pinch fine salt
- 1/2 lemon (zested)
- as needed whole milk
- as needed sugar sprinkles
Tools for the Romagna Ring Cake:
- 2 Bowls
- 1 Pastry Board
- 1 Brush
Steps for preparing and baking the Romagna Ring Cake:
In a large bowl, add the sifted flour with the baking powder, granulated sugar, and a pinch of salt, the grated lemon zest, and with a spoon, mix the ingredients well.
Melt the butter in a saucepan or microwave, letting it cool down well.
In another smaller bowl, add the eggs and with a fork, begin to whisk them to obtain a homogeneous mixture, add the whole milk at room temperature and the almost cold melted butter, mix the ingredients well.
Slowly pour the liquid ingredients into the large bowl and with a spoon, mix the ingredients well, when they are all combined, transfer the mixture to a floured pastry board.
Knead the mixture well, it should be homogeneous, shape it slightly oval, approximately 10 inches long.
Transfer the dough onto a sheet of parchment paper placed on a baking tray, brush the surface of the Romagna ring cake with milk, and finally sprinkle with sugar sprinkles.
Bake in a static oven at 355°F for about 30-35 minutes, it should be beautifully golden.
Let the cake cool before consuming.
FAQ (Questions and Answers)
What can I substitute for lemon zest?
With a liqueur of your choice
How long can I store it?
In a tin box for up to 2 weeks
