Preheat the oven to 350°F
Stir the first four dry ingredients together in a large bowl.
Stir in the oil and wine until well combined.
Roll the dough into a ball, cover with plastic wrap and let rest for 30 minutes.
Take a golf ball-sized piece of dough and roll it out until it's about 3/8 inch (1 centimeter) thick. Cut off into 4 inch (10 centimeter) lengths.
Shape each length into a circle, overlapping the ends. Usually the circles are slightly oblong. No need to dust the rolling surface: the oil keeps the dough from sticking to your hands or work surface.
Dust the ciambelline abundantly in granulated sugar on both sides and place on a cookie sheet.
Bake the ciambelline for 20 minutes, or until they are a rich golden color and the sugar on the bottom of the ciambelline is just beginning to caramelize.
Cool the ciambelline thoroughly, then store in an airtight container.