Toasted Donut-Shaped Cookies: Ciambiscotti

Directions

1. Before getting your hands dirty with the dough, I recommend preparing one egg yolk (the yellow part of the egg!) and two glasses of milk in a bowl. Mix well and keep it within reach—we’ll need it later!

   

2. Also line some baking sheets with parchment paper or, if you have them, use silicone mats (I recommend these ones from Silikomart). I ended up using 4, but 2 baking sheets are enough—we’ll just rotate them with each batch!

3. Take a medium-sized bowl (as shown in the photo), or if you want to get messy with the kids, set up the usual little mound where you’ll pour in the flour, sugar, butter, baking powder, the second whole egg, and the egg white from the first egg.

4. Since this recipe is so quick, I recommend preheating the oven to 180 °C on the convection setting right now, so you don’t waste time waiting later! Be quick and efficient, so you can enjoy the treats sooner! :D

   

5. If you're like me and forgot to add the butter while kneading the dough, don't worry... just add it and keep going as if nothing happened :p.

   

6. Knead everything together until you have a nice, smooth ball of dough—lump-free and not sticky!

   

7. Take a piece and roll it into a small snake shape with your hands; then cut a strip about half a span long (mine is 10 centimeters!), depending on how big you want the doughnuts to be!

   

8. Join the dough ends to form a ring shape and place them on the prepared baking sheets.

   

9. Take the small bowl with the egg yolk and milk that we prepared and brush the doughnuts lightly with it.

   

10. Sprinkle them with more sugar to taste and bake in the oven, which should now be at the right temperature—180° on convection (be sure to use convection) for 10 minutes, and...

    

11. And voilà! The doughnuts are ready!