Giuliano Hazan’s Nonna Mary’s Ciambella

Nonna Mary’s Ciambella

A while back I told you about the cookbook Hazan Family Favorites by Giuliano Hazan.  Have you picked up a copy yet?  Well if my previous post did not convince you, this one should.

You know how much I love cookbooks but not every cookbook changes the way I cook.  I used to always buy pasta sauce in the jar.  No more, after making My Mother’s Butter, Tomato, and Onion Sauce.  Hazan Family Favorites is chock full of real Italian recipes that have been passed down for generations.

Today I am sharing Nonna Mary’s Ciambella.  It is a sweet breakfast bread that is dense and buttery and a cinch to whip up in the food processor.  I loved having it every morning with my coffee. A wonderful treat that has become a staple in my kitchen and it will surely be on the breakfast rotation when school starts.

Nonna Mary’s Ciambella

from Hazan Family Favorites


  • 3 cups all purpose flour
  • 3/4 cup sugar
  • 2 tablespoons whole milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter
  • Grated zest of 1 lemon
  • 1 egg yolk


Preheat oven to 375°F.

Place flour, sugar, milk and 2 eggs into food processor bowl.  Add the baking powder and salt to opposite sides of bowl. Slice butter into pieces and add along with lemon zest.  Pulse until dough comes together.

Pour dough onto a clean surface and knead it until it forms a smooth ball.  Shape into a loaf about 12 inches long and 3 inches wide.  Place on a greased or lined baking sheet.

Beat egg yolk with 2 teaspoons of water in a small bowl.  Cut 4 or 5 shallow diagonal cuts on top of the dough and brush with egg mixture.

Bake for 35 minutes.  The ciambella is ready when it is golden brown and feels firm to the touch.



disclosure: I was provided the cookbook for review, I was not compensated and all opinions are my own.

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