Making an Easter tradition: ciambella mandorlata

About 20 years ago I wanted to learn how to make bread so I bought a book, Eric Treuille and Ursula Ferrigno's Bread. One of its recipes is for an Italian Easter bread, ciambella mandorlata, originating in Bologna. It's a brioche-type bread – the dough enriched with lemon zest, eggs and unsalted butter – topped … Continue reading Making an Easter tradition: ciambella mandorlata