Preparation:

In a bowl, mix together the eggs, sugar, water boiled with aniseed and coriander with a piece of cinnamon, olive oil, liqueurs and a pinch of salt. Then add the flour mixed with yeast until you get a dough. Leave this to stand for an hour and a half to two hours, covering it with a cloth. 

Then, cut up the dough and make small buns. These must then be stretched out to form flat circles. Do this using a rolling pin in order to create the typical form of the "orellete" (similar to a papadum). 

Then put the stretched dough in a pan with boiling olive oil; when one side is golden, turn it over and fry the other side. 

Once you have taken the "orellete" out of the pan, sprinkle sugar over it. 

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