• Mix flour, baking powder, salt, and sugar in a bowl.
• Add butter and eggs and mix quickly with fingertips until smooth and soft.
• Rest in the refrigerator for 2 to 3 hours, even better overnight.
• Take 3/4 of the dough, keep the rest aside, and roll it out with a rolling pin on a sheet of baking paper to a height of about 0.5 cm, forming a rectangle.
• Stuff with Nutella reaching 1 cm from the edges.
• Helping yourself with a spatula, fold the edges of the dough inward (look at the pics below the recipe).
• Preheat the oven to 180C degrees (356F).
• Roll out the dough you set aside with a rolling pin and use it as a lid to close the cake and seal the Nutella inside by gently pushing your fingers to make the edges match.
• Line a wide cake pan with parchment paper and arrange the cake in the center (it tends to expand during baking).
• Cover with sugar and bake in the oven for about 25 minutes or until the dough is lightly browned.
• Remove the ciambella from the oven and let it rest for 15 minutes before placing it on a wire rack to cool. The freshly baked cake is soft and may break. Once cooled, the Romagnola doughnut is crisp and crumbly.

Food tips

• If the cake seems a little soft before baking, store it in the refrigerator for 30 minutes or in the freezer for 10 minutes.
• The cake will keep fragrant for days.