Sweet Donuts
Ciambelle Dolci
Traditional sweet leavened donuts, enriched with anise, lard and raw eggs embedded in the dough.
Sweet donuts are a traditional baked treat, designed to bring to the table a leavened dessert with a distinctive shape and a firm yet elastic consistency. The dough combines the sweetness of sugar with the distinct scent of anise and the citrusy note of lemon, while the lard It helps make the pastry softer and more structured. The eggs, inserted whole into the shaped pieces, become a distinctive part of the presentation and complete the richness of the preparation. The long manual processing and double leavening enhance the texture of the dough, which must support the shape without collapsing. Baking at a high temperature produces a golden, dry surface, while maintaining a full and pleasantly fragrant texture inside. The result is a rustic, aromatic, and hearty dessert, perfect for slicing and serving.
Instructions
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7 steps · natural Italian voice
Prepare the leavened dough
Melt the fresh yeast in a little warm water and incorporate it into a small amount of flour, forming a smooth dough. Cover and let it rise in a warm place until it is well-swollen and has visibly increased in volume. This pre-fermented dough forms the leavened base for the donuts.
Arrange the flour
Pour the remaining flour on the work surface and forms a wide well, leaving the center free to accommodate the ingredients. This arrangement facilitates gradual incorporation and limits the spillage of liquids during mixing.
Combine eggs and flavorings
Add the already leavened dough, four eggs, the small glass of anise, sugar, and a pinch of salt. Start by gathering the flour from the edges toward the center, mixing the ingredients until you obtain a dough that is still irregular but free of dry patches.
Incorporate it lard
Soften it lard Add it to the dough last, working vigorously to distribute it evenly. Continue until the dough appears smooth, firm, and elastic: it should hold its shape without being crumbly or overly soft.
Shape the donuts
Divide the dough and shape it into ring-shaped loaves or into balls about 10 centimeters long. Place a raw egg on each piece, gently pressing it into the dough but deep enough to keep it firm during the rising and baking process.
Proof
120 minArrange the donuts on a floured baking sheet, spacing them just enough apart to allow them to rise. Let them rise for about two hours in a warm place, until the dough is puffy and light to the touch, but still holds its shape.
Bake in the oven
Preheat the oven to 220°C (428°F) and place the baking tray with the risen donuts. Bake until the top is nicely browned and the dough is dry and structured. Carefully remove them from the oven and let them cool before serving.
Chef's Tips
The editorial team recommends working the dough until it reaches a firm and elastic consistency, essential for forming donuts that maintain their structure during the second rising and baking.
Ingredients
- Ingredients for 8 people
- (17.64 oz) 500 g flour
- (0.53 oz) 15 g of fresh yeast
- (7.05 oz) 200 g sugar
- (3.53 oz) 100 g of lard
- 1 small glass of anise 1 lemon
- about 12 eggs
Can't find it in the US?
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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