Nonna’s Ciambelle di Sora

Nonna's Ciambelle di Sora

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3 from 2 reviews


  • 5 cups all-purpose flour (or type 00)
  • 4 Tbsp (heaping) Crisco shortening, cubed
  • 2 Tbsp salt
  • 4 Tbsp anise seeds
  • 2 tsp (heaping) instant yeast
  • 1 egg white (for glazing)
  • lukewarm water as needed


  1. In a mixer fitted with the paddle attachment, mix the flour, Crisco, salt, anise seeds and yeast until smooth.
  2. Add water till mixture forms a dough.
  3. Transfer the dough to a lightly floured work surface and knead it for a couple minutes smooth and pliable.
  4. Cut dough and roll with hands into a 12" long cord and about a 1/4" in diameter
  5. Take 2 of those cords and braid. Then form a circle and pinch ends of dough together.
  6. Continue until you have used all the dough.
  7. Leave braids to rise for at least 1/2 hour.
  8. Preheat the oven to 350° F.
  9. Beat the egg white and brush it on the braids.
  10. Bake in the preheated oven for about 30 minutes or until golden brown in color.
  11. Take out of oven and let cool.
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