Braided Apple Ciambella

Here’s how to make a delicious Braided Apple Ciambella with an Italian twist.

Ingredients

• 500 g of type 00 flour
• 120 g of granulated sugar, plus more for dusting
• 250 ml of warm milk
• 100 g of soft butter
• 2 medium eggs
• 1 packet of dry baker’s yeast (or 25 g of fresh baker’s yeast)
• 1 pinch of salt
• the grated zest of 1 untreated lemon
• 3-4 apples (Golden or Renette, preferably)
• Ground cinnamon (optional)
• Powdered sugar (optional)

Preparation

1. In a large bowl, mix the flour with the sugar, yeast, and grated lemon zest.
2. Add the eggs and begin to knead, gradually pouring the warm milk until a smooth dough is obtained.
3. Add the soft butter in pieces and the pinch of salt, then work the dough until it becomes smooth and elastic.
4. Form a ball with the dough, place it in an oiled bowl, cover with a damp cloth and let it rise in a warm place, away from drafts, for about 2 hours or until it doubles in volume.
5. In the meantime, peel the apples, remove the core, and cut them into thin slices. If you wish, you can flavor them with ground cinnamon.
6. Once the dough has risen, roll it out on a floured surface into a rectangle shape.
7. Distribute the apple slices over the dough, leaving a border around.
8. Roll up the dough from the longer side, as if it were a log.
9. Cut the log in half lengthwise, leaving one end attached to be able to braid the two halves.
10. Carefully braid the two parts, making sure to keep the apples inside the braid.
11. Close to form a ring and gently transfer onto a baking tray lined with parchment paper.
12. Cover the ciambella with a cloth and let it rise for another 30 minutes.
13. Preheat the oven to 180 °C.
14. Before baking, sprinkle the ciambella’s surface with a bit of granulated sugar.
15. Bake in the oven for about 40 minutes or until golden brown.
16. Once baked, remove from the oven and let cool on a wire rack.
17. Serve the ciambella dusted with powdered sugar if desired.

Fun Fact

The Braided Apple Ciambella is a recipe that combines the tradition of sweet yeasted dough with the goodness of fruit. In Anglo-Saxon countries, it is called “Apple Braided Bread” and is very much appreciated for its rustic and inviting appearance. In Italy, it is common to add a touch of cinnamon, which pairs well with the flavor of the apples.