Ingredients (for 150 units):
- 1 kg. flour.
- 1 l. semi-skimmed milk goat.
- 6 eggs (size L).
- 200 gr. sugar.
- 50 gr. Bakery fresh yeast (or two envelopes the dry, about 10 gr.)
- 1 tbsp (tablespoon) of cinnamon powder.
- 1 pinch of salt.
- The skin peel of 2 lemons. 150 sheets
- fresh lemon, which must be clean and dry.
- 1 l. of AOVE (extra virgin olive oil) for frying paparajotes.
- Sugar (10 cs) and cinnamon (2 cs) powder paparajotes batter.
Steps:
- Beat eggs with milk, cinnamon, grated lemon rind, sugar and yeast. Gradually add the flour gradually until dough will form.
- mass must be smooth (as the mass of the donuts), but sticking to the blade of lemon.
- In a wide, deep pan put plenty AOVE. When hot (7 of 10), spread the leaves of lemon in the dough and go frying on both sides. It is a donut around the leaf of lemon and we remove when golden.
- Ensure maximum drain to remove them from heat and place on absorbent paper to remove excess oil.
- Prepare a bowl mix sugar and cinnamon for paparajotes smearing. This mixture goes to individual taste. I put a of cinnamon sugar for every five. Paparajotes batter, still hot, in this mixture of sugar and cinnamon. Are ready to serve. A very important detail: lemon tree leaf is not eaten.
Comment:
If there is a traditional dessert in the garden of Murcia, this is the paparajotes. Are usually taken in spring and are essential for the conclusion of the Spring Festival (the week after Easter). Taken alone or accompanying ice cream (especially of nougat) or fried milk. Some of flambé with rum or brandy. But as they are really good and it is tradition to take them is with a glass of sweet wine and a cup recuelo coffee.
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