{"id":15422,"date":"2018-04-23T09:53:08","date_gmt":"2018-04-23T07:53:08","guid":{"rendered":"https:\/\/bake-street.com\/?p=15422"},"modified":"2026-04-08T12:29:13","modified_gmt":"2026-04-08T10:29:13","slug":"ciambelline-with-mascarpone-cream","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/ciambelline-with-mascarpone-cream\/","title":{"rendered":"Ciambelline with mascarpone cream"},"content":{"rendered":"

It’s the first time I’ve made baked doughnuts instead of fried ones. In fact, when I saw the recipe I didn’t think it was doughnuts but some baked, stuffed round bun. They came through my eyes from minute zero. So I decided to go with these Ciambelline with mascarpone cream<\/strong>.<\/p>\n

I tried to be faithful to the process of elaboration, but in reality I was halfway there. The ciambelline I saw on the\u00a0My panne Burro e Marmellata<\/a> blog were first baked and then fried<\/strong>. In addition to being filled with a sweetened ricotta cream. In my case I chose to carry out only one type of cooking, in this case baked, and then accompany them with a\u00a0 mascarpone cream filling.<\/p>\n

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Of course you can always follow the Agostina process and cook them with both methods or bake or fry them.<\/h5>\n

I don’t know what the result of a bun we baked and then fried to start and finish cooking it will be. Not like French toast, torrija<\/em>s… which undergo this process, but in different steps. I mean to carry out two different cooking processes on the same timeline. I’ll have to try this method one day and tell you the results.<\/p>\n

These ciambelline or\u00a0 tiny doughnuts are a real treat. In fact, they’re about the size of a cream puff. The dough is tender, fluffy and very soft, and is flavored with lemon zest and vanilla. Together with the mascarpone filling the combination is absolutely delicious.<\/p>\n

Tradition of the ricotta ciambelline.<\/h5>\n

Apparently these small sweets are traditional from Reggio Calabria<\/a>, city and port in southern Italy. They are considered part of the zeppole<\/em><\/strong>, which is fried sweet dough (similar to a doughnut) and then sweetened. There are also salty versions called zippuli<\/strong><\/em>.<\/p>\n

It is tradition to consume them in many festivities, including Carnival. It is believed that the tradition of consuming them on holidays is because they brought good luck.<\/p>\n

In my case, as I mentioned above, I have “broken” the original recipe a little and transformed it to my own free will. In fact, it has very little to do with the original source, but I think and consider that the right thing to do was to cite where the idea and recipe that I am bringing you today came from.<\/p>\n

\"Ciambelline <\/picture><\/div>\n

Mondays are better with music and if it’s with good vibes, better than better. Today I’ll leave you with this song that is now 15 years old, but it’s one of those songs that always sounds just as good when you listen to them and they’re perfect for whatever you’re doing. Make Luv – Radio Edit – Room 5 feat. Oliver Cheatham remix, “Youtube link”.<\/a><\/p>\n