Nonna Mary's Ciambella

Preheat the oven to 375°F on the regular bake setting

Put the flour, sugar, milk, and 2 eggs in the bowl of a food processor.

Add the baking powder and salt, taking care not to put one on top of the other or the salt may inhibit the action of the baking powder.

Cut the butter into at least a dozen pieces.

Add the butter and lemon zest to the other ingredients and pulse until a dough forms.

Transfer the dough to a counter and knead it gently until you obtain a smooth ball. Shape the dough into a loaf about 12 inches long and 3 inches wide.

Place it on a baking sheet that has been buttered and floured or lined with a nonstick baking mat.

Place the egg yolk in a small bowl.

Add 2 teaspoons water, and whisk. Make 4 or 5 shallow diagonal cuts on top of the dough and brush the surface with the yolk mixture.

Bake for 35 minutes. The ciambella is ready when it is golden brown and feels fairly firm when prodded.

From Hazan Family Favorites: Beloved Italian Recipes by Guiliano Hazan. Copyright © 2012 Giuliano Hazan; photographs copyright © 2012 Joseph De Leo. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.