Ingredients

• 1 tablespoon sugar
• extra virgin olive oil
• 1 lemon
• 1 lb all-purpose flour
• 1 egg

Preparation

35 minutes preparation + 10 minutes cooking

On a pastry board make a well in the center of the flour. Put the beaten egg, sugar, oil, grated lemon zest and, if necessary, a little warm water in the well. Mix for a long time to make a dough having the texture of brad dough. Shape the dough into cylinders the size of a finger and make the cylinders into ring-cakes of various shapes: round, bow-shapes, swallowtail or double bow-shaped ends. Dip the cakes in a large pot, with salted boiling water. Once they float to the surface, remove them using a slotted spoon, make an incision on the surface, then bake them at 400° F until the surface is golden and shiny as if it were brushed with egg.