This is Romagna’s version of a breakfast cake, delicious with a morning caffee latte. Right up my alley! There is a hint of lemon zest, butter, flour, sugar, warm milk eggs, and either a combination of cream of tartar and baking soda, OR baking powder.
At first the dough was VERY dry, so I added a bit more milk to get it to come together. That could be because I live in very dry climate in the desert. The dough is kneaded, then formed into a roll, and pinched together into a ring. Before baking, it is brushed with an egg yolk wash, and scored with diagonal cuts.
It bakes into a beautiful golden ring, almost double the original size. It is perfect for breakfast of a snack with a great cup of good coffee! I felt like an Italian grandmother in my lemon scented kitchen.

Buona Pasqua a tutti!