Ciambella Romagnola (Brazadela) Recipe
A traditional dessert from the Emilia-Romagna region of Italy, the Ciambella Romagnola, or Brazadela, is a rustic, slightly crumbly cake shaped like a loaf. Perfect for dipping in milk, coffee, or even wine, this treat is a versatile addition to any table. Below, you’ll find a detailed recipe with ingredients, nutritional insights, and step-by-step instructions to recreate this beloved Italian dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 125 g |
| All-purpose flour (00) | 300 g |
| Eggs | 2 |
| Lemon zest | From 1 lemon |
| Butter | 80 g |
| Baking powder | 8 g |
| Fine salt | 1 pinch |
| Whole milk | As needed |
| Granulated sugar (for topping) | 1 tablespoon |
| Sugar crystals (for topping) | 1 tablespoon |
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Sugars | 15 g |
| Fiber | 1 g |
| Sodium | 50 mg |
Instructions
Step 1: Prepare the Ingredients
- Begin by melting the butter using a double boiler or gently heating it in a small saucepan. Once melted, set it aside to cool.
- While the butter cools, zest one lemon, being careful to avoid the bitter white pith.
Step 2: Combine Wet Ingredients
- In a mixing bowl, lightly whisk the eggs.
- Add the cooled melted butter to the eggs and whisk until combined.
Step 3: Prepare Dry Ingredients
- In a separate, larger bowl, sift the flour and mix it with the sugar, baking powder, and a pinch of fine salt.
- Add the lemon zest to the dry mixture for a fragrant, citrusy aroma.
Step 4: Form the Dough
- Gradually pour the egg and butter mixture into the bowl with the dry ingredients.
- Mix gently at first with a spatula or wooden spoon to combine.
Step 5: Knead the Dough
- Transfer the dough to a clean, floured work surface. Knead it by hand until it forms a smooth, homogeneous ball.
- If the dough feels too dry, add a small amount of milk, one tablespoon at a time, until the desired consistency is reached.
Step 6: Shape the Brazadela
- Shape the dough into a loaf or oval log approximately 10 inches (25 cm) long.
- Place the log onto a baking tray lined with parchment paper.
Step 7: Add Toppings
- Sprinkle the top of the loaf with granulated sugar and sugar crystals for a crunchy, sweet crust.
Step 8: Bake
- Preheat your oven to 170°C (340°F) using the fan setting.
- Bake the loaf for 40 minutes. For even baking, rotate the tray after the first 20 minutes.
Step 9: Cool and Serve
- Remove the Ciambella Romagnola from the oven once the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow it to cool completely on a wire rack before slicing.
Serving Suggestions
- Enjoy slices of Ciambella Romagnola with a glass of milk for breakfast or an afternoon snack.
- For a more traditional experience, serve with sweet or dry wine and dip slices into the glass.
This rustic dessert, with its delicate lemon aroma and crunchy sugar topping, brings a taste of Italian heritage to your kitchen. Bake it once, and it’s sure to become a cherished family favorite!
