This recipe for Easter donuts It is as old as the marshes that surround the Bay of Cadiz where does it come from. In the past, the grandmothers and mothers of my land made the dough in basins in the kitchens and on the patios, kneading while they told each other joys, sorrows, or gossip about Malena or Salvaora.

They shaped donuts and, in the absence of an oven at home, they took them to be baked at the neighborhood sweet shop or the bakery, where they put the pans of donuts in a corner in exchange for a small pecuniary amount, previously agreed with the baker. in question.

Today, the tradition of going to the ovens has almost disappeared, but luckily the spirit remains in the houses.

Feeling it or making me very happy, it is one of those mythical recipes that presumes to contain that flour measure so popular: "The one that admits" (say with the beautiful accent of the people my Andalusia, if not it is not the same). Do you know other recipes where we need flour "the one that admits"?

Easter donuts from my land

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On Easter days, this Rosquetes recipe cannot be missing from your breakfasts or snacks

Ángela

Kitchen: cuisine
Recipe type: breakfast

Total time:

Ingredients

16 oil tablespoons
14 tablespoons of whole milk
14 tablespoons sugar
1 egg
flour (the one that admits)
the scrape of a lemon
2 teaspoons of matalahúga
1 teaspoon ground cinnamon
olive oil

Preparation

Preheat the oven to 180ºC-200º C.
In a large pot, fry the matalahúga in oil (throwing it into the hot oil and setting it aside so it doesn't burn). It is poured into a mortar and crushed.
To this same oil that we have allowed to temper, we add the milk, the sugar, the egg (semi-beaten), the ground cinnamon, the matalahúga and the flour that it admits until it takes the consistency to be able to make the donuts. That is, we are adding flour little by little and kneading, until we can form a ball of dough that detaches from the walls and we can remove it from the pot to work it on the counter (to remove it, it helps to oil your hands a little).
Lightly flour the work surface and knead a little. Some people let it rest for half an hour, covered, but since it does not have yeast and does not have to raise the dough, it is not necessary.
We take balls of dough and, with both hands, stretch them and make a cylinder that we fold to give it a round shape. At the point of union of the two ends, we exert a slight pressure so that they do not fall.
We are transferring them to the oven tray lined with parchment paper or silicone sheet and bake them for about 17-20 minutes, until they are golden.
Let them cool on a wire rack and that's it. They are ideal to mix in a good glass of fresh milk or coffee.

This is the basic recipe, but there are cream, honey (like the ones in the image), painted with eggs, round, braided ...

Image: the kitchen of the elephant

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Easter donuts from my land

Easter donuts from my land

Ingredients

Preparation

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