St. Blaise donuts / Ciambella di San Biagio
The Aquilan recipe
Pour the mixture onto a baking tray lined with baking paper, and with the help of a large spoon or flat knife form a donut. The hole in the center must be large enough, about 8 cm in diameter, so it will not close completely during baking.
Brush with egg yolk mixed with a little milk, decorate with granulated sugar and candied cherries. Bake at 170 degrees C (338 Fahrenheit) for 35 minutes.
Let the dough rest for another 30/40 minutes, then add on top of the braids small grains of sugar and candied fruit.
Bake at 170 degrees celsius (338 Fahrenheit) until beautifully colored.