PIÑONATE

INGREDIENTS:

  • 2 eggs.
  • Olive oil.
  • Candeal flour.
  • Baking soda.
  • Sugar.

 

PREPARATION:

The egg whites are separated from the yolks and beaten to stiff peaks. The yolks are beaten with raw olive oil as if making mayonnaise (the eggshell filled with oil serves as the measure). The whites and yolks are combined, a pinch of baking soda and enough flour are added to obtain a soft dough. When it no longer sticks to the fingers, it is ready. Let it rest for three hours. Then knead it, always working to the right (the longer, the better). Make balls and perforate them in the center to make a ring shape; the dough must be very soft to achieve a good result. In a pot with plenty of lukewarm oil and over very low heat, fry the piñonate, moving it gently. When it is golden, remove it and roll it in sugar.

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