These exquisite orange donuts, typical of the Andalusian town of Baza, have a texture that reminds us more of village cookies. It is a sweet that reveals the heritage of Islamic and Sephardic confectionery with details such as oil being the fat and flavored with the fabulous orange. In addition, they are very easy to prepare and They last in perfect condition for many days.if they are not eaten first.
Fry the oil with the washed orange skin, trying not to have much white part, for about 10 minutes. You have to let bubbles come out around the skin but without boiling excessively. Let cool and as we go preheating the oven to 180º C with heat up and downand we prepare some trays with anti-stick paper.
Beat the eggs with the sugar with a whisk by hand or with an electric mixer until the sugar dissolves. Add the oil without the skin and the juice and beat a little more. Add the sifted flour with the bicarbonate and salt, in several batches, mixing with a large wooden spoon or spatula.
We knead lightly until we have a homogeneous and smooth mixture. So that more identical donuts come out, we weigh the entire dough and divide by the approximate number of desired units. That is, about 30-40, depending on size. We take small portions by weighing them and form the rolls with slightly greased hands.
You can make small balls to form the central hole with your finger, like when we make the roscón de Reyes, or stretch cylinders and join the ends. We distribute in the trays slightly separated, paint with the beaten egg yolk and sprinkle with sugar.
Philips HR3740/00 stand mixer with Turbo function
We bake one tray at a time between 30 and 40 minutes, watching that they do not burn, since they should be golden but not excessively toasted. The time will depend on the size and type of oven. Once cold, we can store them in an airtight container for many days.
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Photos | Direct to the palate
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