Put flour on pastry board, make large well in the middle. Break eggs and start beating them with a fork incorporating flour in them and adding all of the other ingredients as you incorporate the eggs and flour. Keep on beating with the fork until you have a soft dough that will not stick to the board. Roll the “ciambelle” – it helps to keep your hands oily. Bake at 350° to 400° for about 30 minutes.
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