Ciambellone Alla Marchigiana

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Ciambelle Alla Marchigiana

Ciambellone Alla Marchigiana

Ingredients – Serves 4

  • 1 egg
  • 1 yolk
  • 50ml Milk
  • 300g 00 flour
  • 75g Sugar
  • 70ml olive oil
  • 1 pinch of salt
  • 1 sachets of baking powder
  • Grated rind of one lemon
  • 1 jar of spreadable chocolate

For Brushing

  • 1 egg
  • Milk
  • Granulated sugar
  • Chocolate drops


Begin the preparation by grating the lemon zest. Immediately after, put the flour, sugar and baking powder in a bowl.

Gently mix with one hand, this procedure will prevent lumps from forming. Add the liquids, starting with the eggs, then the milk and oil.

Knead until the mixture is compact and manageable with your hands on a surface.

If the mixture remains too liquid, add a little flour at a time, but not too much or the ciambellone will be rock hard when cooked. Prepare a baking sheet with parchment paper and divide the dough into two rolls.

Take one of the two parts and roll it giving it a rectangular shape. At the centre of this dough, pour the spreadable chocolate, leaving a few centimetres from the edges.

Then take the second ball of dough and roll it out to the same shape. Use this rectangle to cover the other one with the chocolate, and seal it at the edges so that it does not overflow on the sides during cooking.

Brush the surface with beaten egg yolk mixed with milk. Pour over granulated sugar. You can enrich it by pouring over hazelnuts or chocolate chips.

Cook at 180 degrees for 25-30 minutes. Your ciambellone will finally be ready.

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