The lamp known as fritters, donuts seem to us more, but we respect the name because it deserves this traditional recipe is a delight, but as you can see, we opted for these fritters flavored with orange but it is more usual lemon. Sure there are many more options, but that's how we met. These donuts or bagels are the elaborate chandelier with rosquillera buñolera or because it is a mass lighter than the mass which often make the donuts and which are formed by hand.
All such by traditional recipes inherited from our mothers, grandmothers ... and we must not forget, if every time we tasted the lamp fritters have fond memories, make that subsequent generations have this potential. Do we put them?, Then we will come stuffed fritters. 4 eggs (L), 200 grams of sugar, the peel of an orange, 100 ml.
milk, 100 ml. oil (olive or sunflower soft as you like best), 100 ml of anise (liqueur), 320-350 grams of flour and 10 grams of yeast. Half of the skin of the orange, not the Alveda (white), put it to infuse in a saucepan with oil, heat over medium heat, that at no time bubble, then strain and reserve.
Crack the eggs into a large bowl and beat with sticks until frothy, then incorporate the sugar, the other half of orange zest, milk, oil, anise, baking powder and sifted flour, do not do them all at once, so you can evaluate if you need more or less, as there are many different flours. It should be a dense, slightly more than the pancakes.
Put a pot of small diameter but deep to heat with oil, can be mild olive or sunflower. These fritters make them one at a time (unless you have the double rosquillera). Heat oil with buñolera inside, this will help the dough does not stick to put it into the frying oil. The oil temperature should not be too high, to medium-high to inflate and take off fast and can turn them over to brown the other side.
When oil is at the required temperature, remove the buñolera drain well and picks up a little dough without actually completing 'dipper' and allowing close the circle. Buñolera introduced in the oil and watch the dough is taking off, if it gets stuck somewhere, despégala with a spoon. Turn over and remove it and drain well on absorbent paper posándola, then sprinkle with sugar.
If the lamp fritters make you too fast and are very dark, low fire point, if on the contrary, the mass is not well inflated and distorted, you will need one more point temperature.
All such by traditional recipes inherited from our mothers, grandmothers ... and we must not forget, if every time we tasted the lamp fritters have fond memories, make that subsequent generations have this potential. Do we put them?, Then we will come stuffed fritters. 4 eggs (L), 200 grams of sugar, the peel of an orange, 100 ml.
milk, 100 ml. oil (olive or sunflower soft as you like best), 100 ml of anise (liqueur), 320-350 grams of flour and 10 grams of yeast. Half of the skin of the orange, not the Alveda (white), put it to infuse in a saucepan with oil, heat over medium heat, that at no time bubble, then strain and reserve.
Crack the eggs into a large bowl and beat with sticks until frothy, then incorporate the sugar, the other half of orange zest, milk, oil, anise, baking powder and sifted flour, do not do them all at once, so you can evaluate if you need more or less, as there are many different flours. It should be a dense, slightly more than the pancakes.
Put a pot of small diameter but deep to heat with oil, can be mild olive or sunflower. These fritters make them one at a time (unless you have the double rosquillera). Heat oil with buñolera inside, this will help the dough does not stick to put it into the frying oil. The oil temperature should not be too high, to medium-high to inflate and take off fast and can turn them over to brown the other side.
When oil is at the required temperature, remove the buñolera drain well and picks up a little dough without actually completing 'dipper' and allowing close the circle. Buñolera introduced in the oil and watch the dough is taking off, if it gets stuck somewhere, despégala with a spoon. Turn over and remove it and drain well on absorbent paper posándola, then sprinkle with sugar.
If the lamp fritters make you too fast and are very dark, low fire point, if on the contrary, the mass is not well inflated and distorted, you will need one more point temperature.
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