Ring Cakes, or Buccellati (II)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g Hungarian flour
- g sugar
- g butter
- g cream of tartar
- g bicarbonate of soda
- eggs
- flavouring
- milk
Instructions
- Make a well in the flour; add melted butter, eggs and sugar and work with milk to a proper dough, kneading well.
- Add cream of tartar, bicarbonate and flavourings last.
- Shape one or two wide-holed rings, score, glaze with egg yolk, and bake on a greased pan.