Ingredients
500 grams (about 1 pound) of Hungarian flour
180 grams (about 6-1/3 ounces) of sugar
90 grams (about 3 ounces) butter
15 grams (about 1/2 an ounce) cream of tartar
5 grams (about 1/5 of an ounce) baking soda
2 eggs
lemon zest, aniseed or candied citron cut in small pieces
Egg wash
Beaten egg yolk
Original Italian Text
Farina d ungheria grammi 500
Zucchero, grammi 180
Burro grammi 90
Cremor di tartaro grammi 15
Bicarbonato di soda grammi 5
Uova N.2
Odore di buccia di limone o di anaci od anche di cedro candito in pezzettini
Directions
This donut-shaped cake No.2 is easier to make than donut-shaped Cake #1 from the previous recipe.
Incorporate the melted butter, eggs and sugar with the flour, adding enough milk to give it the right consistency.
Knead vigorously.
When the kneading has been completed, add the flavoring chosen, along with the cream of tartar and baking soda.
One can make a one large cake, or one can make two, in either case to get the donut-shape one has to make the hole quite large, as the dough will increase in volume while baking.
Score the cake, with the tip of a knife.
Brush the top with beaten egg yolk.
Place in a greased pan.
Bake in a Dutch oven.
Original Italian Text
Fate una buca nella farina, per metterci il burro sciolto, le uova e lo zucchere. Intridete la farina conquesti ingredienti e col latte che occorre per formare una pasta di giusta consistenza e dimenatela molto.
Le due polveri e gli odor aggiungeleli in ultimo.
Invece di una sola ciambella potete farne due e tenerle col buco largo, che vengono grosse abbastanza.
Fate loro qualche incisione alla superficie, doratele col rosso d uovo e cuocetele al forno o al forno da campagna ungendo la teglia con burro o lardo.
Abnche con la mela delle dosi si ottiene una discreta ciambella.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... P.S. It's hard to say what kind of sweet this is -- cake, holiday bread or sweet taralli. Technically, this recipe is not for a sweet taralli or an Italian-style taralli dolci, but the result does have the look and taste of a one, assuming of course that one divides the dough and makes a number of donut-shaped sweets rather than one large one. Photo and notes: Mary Melfi. |
