Busolai - Ciambele - ring-shaped cookies

PREPARATION:

Place the flour on the work surface in the shape of a fountain.
Add sugar, baking powder, softened butter, eggs, and rum extract. Pour in some milk and knead vigorously until you obtain a compact dough.
If the dough is too soft, add more flour; if it is too hard to work with, add a little milk.

When the dough is ready, cover it and let it rest for half an hour.
Cut long strips about ten centimeters in length and join the ends together to form doughnut shapes.
​​​​​​​
Bake in a preheated oven at 180°C for about fifteen minutes.
​​​​​​​