Ciambella Mandorlata
Italian ring shaped Easter bread topped with a nut brittle
500g strong white flour
10g sea salt
100g caster sugar
zest of 2 lemons
20g fresh yeast
100ml warm milk
100g softened butter
2 eggs
70ml water – use as necessary to form a soft dough
For the topping
15ml ground cinnamon
45ml caster sugar
125g blanched almonds – chopped and toasted
15ml melted butter
1 egg yolk
Mix the flour, sea salt, sugar and lemon zest into a large mixing bowl. Make a well in the centre and crumble in the yeast, then add the milk, butter and eggs. Work the flour into the liquid to form a dough. Water can be added a little at a time if the dough is too dry.
Turn the dough out onto a work surface and knead for 5 mins until smooth and silky. Replace the dough into the mixing bowl, cover with a tea towel and leave to rise for up to 4 hours. (Or over night in the fridge).
Knock back the dough and divide into two pieces, then roll each piece into a rope. Twist together and shape into a ring then place, carefully, onto a greased baking sheet. Prove for 30-60 mins while making the topping.
Mix the cinnamon, sugar, chopped almonds and egg yolk together. Then crumble the mixture over the top of the bread ring before baking in a hot oven - 200◦c for 25-35 mins.
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