Original name: Ciambella romagnola

Origin: Italy

500 g flour 00 (powder-fine)
180 g butter
180 g sugar
3 eggs
150 ml milk
1 small bag of vanillin
1 ½ small bag of yeast for desserts in powder
2 tablespoons of anise for desserts

Half an hour before starting the preparation, take all the ingredients out of the refrigerator. Heat the oven at 180º. In a deep bowl, mix the eggs with the sugar. Add the butter in small pieces and keep mixing. In the same bowl, add the flour, the vanillin, the milk, the anise, and the yeast, and mix with a wooden spoon until the mixture becomes homogeneous.

Put a thin layer of butter and flour on a round cake pan having a diameter of 26 cm and a hole in the center. Spread the mixture on the cake pan and put in the oven. Cook for 35 minutes on the oven’s middle rack. Check after 25 minutes: the surface should look golden.

Take out of the oven and let it chill. Possibly, spread some powdered sugar on top.