Ciambella romagnola

In the Romagna dialect, it's called Brazadela. It has no hole in the center, and is excellent dipped in warm milk in the morning or paired with a glass of sweet wine, as was customary in the countryside. We offer it in a simple version, filled with Nutella. Ingredients for 2 donuts: 1 kg flour 6 eggs 400 g sugar 400 g butter 2 sachets of baking powder Grated zest of 1 organic lemon Milk to taste Chopped almonds, granulated sugar for decoration Place the flour, sugar, baking powder, and a pinch of salt on a pastry board and mix everything together. Make a well in the center and add the eggs, the butter, and a drizzle of milk. Knead the mixture well, ensuring it is fairly smooth. Wet your hands and create two loaves on a baking sheet; Open the loaf you want to fill and place the Nutella or jam in the center, then close it. Decorate as desired and bake at 175°C (350°F) for 25 minutes. When the remaining dough dries out, it can be used as a dip in milk or as a zuppa inglese (trifle). Chef: Caterina Magnanini @cuocicuoci