Ciambella Mandorlata | Italian Easter Bread
 
 
Ciambella Mandorlata, an Italian Easter bread that originated in Bologna in the Emilia Romagna region, is typically baked in the shape of a ring, to represent the unity of the family.
Author:
Recipe type: Enriched Yeast Bread
Cuisine: Italian Bread
Serves: 1 Large or 2 Smaller Loaves
Ingredients
For the dough:
  • 1 tsp instant dry yeast
  • ½ cup lukewarm milk (I used almond milk)
  • 350 grams pastry flour (I used Carolina Ground Pastry 85 milled from GA wheat)
  • 140 grams White Whole Wheat flour (I used Clarks Cream, freshly-milled)
  • 2 tsp sea salt
  • ⅓ cup demerara sugar
  • grated zest of 2 large lemons
  • 113 grams, 1 stick unsalted butter, softened
  • 2 large eggs, beaten
  • ½ cup water, plus 2 Tbsp. add'l if using whole wheat
  • ½ tsp lemon extract, optional
For the topping:
  • 4 tsp ground cinnamon
  • 40 g / 3 tbsp demerara sugar
  • 180 g / ¾ cup sliced almonds
  • 1 egg yolk
Instructions
  1. In a large bowl, whisk together the flour, salt, sugar, yeast, and lemon zest.
  2. In a separate container, combine the beaten eggs, milk, and extract. Pour the milk/egg mixture over the dry ingredients and stir with a Danish dough whisk or wooden spoon. Work in the softened butter.
  3. Add the water 1 tablespoon at a time, as needed, to form a soft, sticky dough. If using whole wheat, you'll probably need to add additional water.
  4. Cover the dough and let it rest in the bowl for 30 minutes. Stretch and fold the dough. The dough should start to feel more cohesive after the rest.
  5. Cover the bowl with plastic wrap, a dish towel, a plate, or my new favorite, bees wrap. Let the dough bulk ferment (rest in the bowl) at room temperature about 4-5 hours. Perform a stretch and fold after 45 minutes, then 2 more times, at the 45-min mark. After the 3rd stretch and fold, let the dough rest for 2-3 more hours. Proceed to shaping or place in the refrigerator and let it cold ferment for 24-48 hours. I put my dough in the refrigerator after 5 hours and let it cold ferment for about 36 hours or so.
  6. After the cold ferment, you can let the dough warm up to room temperature, but I found it easier to work with cold. Remove the dough from the bowl, shape it into a ball, then let rest, covered with a dish towel, for about 15 minutes.
  7. Divide the dough into two equal pieces for one large loaf, or 4 equal pieces for 2 smaller loaves. Roll each piece into a 14-16-inch-long rope. Twist two of the dough of ropes together.
  8. Place the twisted rope(s) on a baking sheet lined with parchment paper. Shape into rings by bringing the two ends of the rope together. Pinch them to seal and cover with a dish towel. Proof until doubled in size, about 1 1 ⁄2 hours.
  9. Prepare the topping by mixing the cinnamon, sugar, almonds, and egg yolk in a bowl. Use a spatula or wooden spoon to spread the mixture evenly over the top of the ring.
  10. Bake at 400F in the preheated oven for 10 minutes, then turn oven down to 375F, and bake an additional 15-20 minutes (for 2 loaves), or 30-35 minutes for a large loaf, or until golden and hollow sounding when tapped underneath. Tent with foil, if necessary. Cool on a wire rack.
Notes
Adapted from Ultimate Bread by Eric Treuille and Ursula Ferrigno
Recipe by Bread Experience at https://www.breadexperience.com/ciambella-mandorlata-an-italian-easter-bread/