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Italian Food Forever



Fennel Bread Rings


Fennel Bread Rings ~ Ciambelle

Serves 8

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Nonna Yolanda was Lina's Mother, and this was the recipe she passed down to her daughter, making this a recipe typical of "la cucina della Nonna". This recipe is difficult to describe, but the finished product is well worth it. You end up with very chewy, anise flavored bread rings. Initially they will be crunchy, but become more chewy after a few days. Store in an airtight container. They are great between meal snacks, or even with a glass of wine before dinner.


4 Cups of Hot Water

10 Cups Flour ( Approximately)

1 Pkg. Active Dry Yeast

1 1/2 Tbs. Salt

2 Tbs. Fennel Seeds


Dissolve the yeast into the water. Add the salt and fennel seeds. Mix enough flour into the water to make a stiff dough. It should be very firm, much harder than bread dough. Work the dough till smooth, then cover with plastic, and let stand for 1 hour.� Preheat oven to 350 degrees F. Cut dough into pieces, then roll out each piece into a rope, about the thickness of your finger. Form into a doughnut like shape. Boil water in a wide pot, then drop 3 or 4 doughnuts into the water at a time. When they rise to the top, remove and place on towels to dry, about 5 minutes. Place on baking sheets, and bake 30 to 45 minutes, or till golden. Remove, and cool.



Nonna Lina � 2003



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