The hard Marche ciambellone is one of those recipes I tried thanks to an acquaintance’s recipe and I fell in love with it… … a fantastic recipe.
A rustic, very ancient and traditional sweet of the Marche region… … it is generally customary to prepare it on Sundays and a greater quantity is prepared than I propose because in the Marche they prepare it on Sundays, but it must last all week.
Once upon a time, grandmothers in this region used to bake this typical ciambellone in the village’s wood-fired oven.
I know there are several small versions of this recipe, but I offer you the one I know.
It can be filled with Nutella, chocolate cream, jam, maybe even raisins… … in short, you can get creative.
Prepare it too and I’m sure it will be love at first bite.
Approx. 520 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Marche
- Seasonality: All seasons
Ingredients for making the Hard Marche Ciambellone
- 1 Medium Egg
- 1 Yolk
- 3.4 tbsp Whole milk
- 6 tbsp Sugar
- 4 cups All-purpose flour
- 4.7 tbsp Sunflower seed oil
- 1 pinch Salt
- 1 1/2 packet Baking powder
- Grated zest of ½ lemon
- 7 oz Nutella
- 1 Yolk
- 1.4 tbsp Milk
- 0.7 oz White sugar pearls
- 1 oz Dark chocolate chips (optional)
Preparation of the Hard Marche Ciambellone
To start, put the dry ingredients in a mixer, namely flour, sugar, baking powder, grated lemon zest and mix for a few seconds at low speed.
Now add the liquid ingredients starting with the eggs, then the warm milk, the seed oil and always at low speed, knead until everything is combined.
The result will be a crumbly dough, but it should be like this. At this point, we will pour it onto a lightly floured surface and work it with our hands until we obtain a homogeneous ball.
Once the ball is obtained, we will divide it into two parts, then prepare a sheet of parchment paper and place one half on top, rolling it out with a rolling pin and obtaining a not too thin and slightly oval sheet.
Once the sheet of the agreed size is obtained, we will spread the surface with chocolate, jam, whatever we like, leaving at least a finger’s width from the edge.
Take a second sheet of parchment paper, place the second half of the dough on it, and roll it out to the same thickness and shape as the first, then flip it over the half of the cake already prepared.
Seal the edges well with your fingers, then brush the surface with the yolk and milk mixture, sprinkle with white sugar pearls and chocolate chips.
Preheat the oven to 356°F and bake in a preheated oven for 25-30 minutes, checking the cooking.
