Fried doughnuts

Fried doughnuts

To make this dessert, which is common at Easter, we will need a utensil that can be found in hardware stores and household stores. It is a buñolera, a metal pot with a central mound topped by a hole. This bowl is filled with the batter and submerged in the pan with the hot oil.

1. Heat the oil and fry the lemon zest. Allow to cool.
2. Beat the eggs very well and make a dough by adding the flour, sugar, brandy, and oil – from which we will have removed the lemon peel. Mix everything with the whisk until you get a homogeneous paste.
3. Put plenty of extra virgin olive oil Peña de Baena in a frying pan and heat it up a lot, but don't let it smoke.
4. When the oil is hot, insert the empty doughnut bowl to grease and immediately fill it with the dough only halfway. We can help ourselves by pouring the dough into the doughnut bowl from a jug, a gravy boat, or a ladle: this way the dough will be more collected and the most beautiful doughnuts come out.
5. Put the doughnut with the dough in the hot oil until it is completely submerged, immediately the dough will detach from the container forming the doughnut and we can make another one. Let them brown, turning them at least once and drain the oil well.
6. As they cool, smudge them with sugar.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5