5.2.25

GRANDMA’S CIAMBELLONE WITH BREWER’S YEAST AND SUGAR SPRINKLES

                                         

Discover how to make a soft and fragrant ciambellone (Italian ring cake) with brewer’s yeast and crunchy sugar sprinkles, following Anna Moroni’s traditional recipe. This rustic, fluffy cake is perfect for breakfast or an afternoon snack filled with authentic Italian flavors.

A timeless classic of Italian baking, this leavened ciambellone is simple, delicious, and comforting. Soft, tall, and beautifully golden, it's the kind of cake that brings back childhood memories and warm kitchen moments. Easy to make, this cake has a rich yet delicate taste — a must-try!

Ingredients:

• 500 g (about 3½ cups) all-purpose flour

• 100 g (about ½ cup) milk

• 50 g (about ¼ cup) anise liqueur (or lemon cream liqueur)

• 2 eggs

• 100 g (about 7 tbsp) softened butter

• 100 g (½ cup) sugar

• A pinch of salt

• 25 g (just under 1 oz) fresh brewer’s yeast

• Sugar sprinkles (for topping)

• A little sweetened milk (for brushing)

Instructions:

1. Prepare the dough

In a large bowl, mix all the ingredients together: flour, milk, liqueur, eggs, butter, sugar, salt, and crumbled brewer’s yeast. Knead until you get a soft and elastic dough.

2. Shape and let rise

Transfer the dough to a ring-shaped (bundt) mold. Cover with a clean cloth and let it rise for about 2 hours in a warm place, until doubled in size.

3. Brush and decorate

Brush the top of the dough with a little sweetened milk. Sprinkle generously with sugar crystals to create a crunchy topping.

4. Bake

Preheat the oven to 170°C (340°F) and bake for 20 minutes, or until the top is golden and the cake sounds hollow when tapped.

5. Cool and serve

Let the ciambellone cool completely before slicing. Enjoy it at breakfast, with tea or coffee, or as a festive homemade treat.

This traditional grandma-style ciambellone with brewer’s yeast is soft, tall, aromatic — and absolutely irresistible with all that sugar on top!

Warm greetings from Clementina’s kitchen – Sedicipuglia.

You might also enjoy other traditional Italian recipes translated into English!

 Tags :

ciambellone with yeast, Italian ring cake, soft ciambella recipe, grandma’s Italian cake, Italian breakfast cake, homemade ciambellone, Italian yeast cake, traditional Italian desserts, Sedicipuglia with Clementina, leavened ciambella, sweet bread with sprinkles, rustic Italian cake, Italian cake with anise, ciambellone Pugliese, Italian cake for holidays