Traditional sweet treats from the Romagna region, with their distinctive ring shape
Bracciatelli, known in the local dialect as brazadèl, are ancient sweet biscuits that were already widespread by at least the Middle Ages. Their name derives from their ring-shaped form: in the past, vendors would thread them onto sticks to display them at fairs and local festivals.
These are sweets associated with important moments in family life: christenings, confirmations and, above all, the period following childbirth. Hence the Romagna expression ‘d’l’impajèda’, which refers to the ancient custom of giving birth on straw.
General information
- Serving suggestions: biscuits, desserts, sweet treats
- Cuisine: Italian, from the Romagna region
- Difficulty: easy
- Cost: low
- Preparation time: 30 minutes
- Cooking time: 15 minutes
- Total time: 45 minutes
- Serves: 6 people
Ingredients
- 500 g of 00 flour
- 200 g of sugar
- 200 g butter
- 1 sachet of baking powder
- 4 eggs
- 1 lemon (grated zest)
Preparation
- Finely grate the lemon zest and set it aside.
- Melt the butter in a bain-marie and leave it to cool slightly.
- Make a well in the flour on a work surface, then add the sugar and yeast.
- Add the eggs, melted butter and lemon zest, then knead until the mixture is smooth and even.
- Wrap the dough in a slightly damp cloth and leave it to rest for about 60 minutes.
- Roll out the dough with a rolling pin until it is about 5 cm thick.
- Cut out some discs and drill a hole in the centre of each one to make rings.
- Arrange the bracciatelli on a lined baking tray, dusting them lightly with flour.
- Bake in a conventional oven at 160 °C for about 15 minutes.
- Once they’ve come out of the oven, sprinkle them with caster sugar.
Traditional advice
Bracciatelli should be golden brown but not too crispy: their ideal texture is crumbly and delicate, perfect for enjoying at breakfast or as a snack, perhaps accompanied by a glass of sweet wine or a cup of milk.
