Ciambella Romagnola an Italian Cake, a simple rustic loaf cake from the Emilia Romagna Region of Italy. Make it plain or filled with your favourite jam or hazelnut cream.
Pre-heat oven to 320F (160C), grease and flour a medium-large cookie sheet (11 x 6 inch / 28 x 15 cm) approximate).
In the bowl of a stand up mixer* with the dough hook attached, add flour, sugar, salt, egg, butter, milk, vanilla and zest, combine on medium speed for 2 minutes, then add the baking powder, combine again for approximately 3 minutes, you will have a soft sticky dough.
Using a spatula place half the dough on the prepared cookie sheet, dip your fingers in the melted butter and form the dough into a 10 1/2 x 5 inch (27 x 13 cm) oval.
With buttered fingers** make a shallow well down the middle of the dough, fill with your favourite jam or even hazelnut cream (Nutella), cover with the remain dough, again using your butter fingers to cover and seal the dough. Sprinkle with sugar and bake for approximately 30-40 minutes or until golden. Test with a toothpick. Let cool and serve. Enjoy!
*Dough can also be made in a mixing bowl, using a fork or fingers to combine ingredients.
**Use all the melted butter from making the well to sealing and spread a little on top of the dough before sprinkling with sugar.