lovers traditional pastries of yesteryear, the kind that can still boast that hackneyed phrase “sabor a pueblo”, the oiled ones from Zamora cannot be missed. As simple as they are delicious, we are still fascinated by how the regional candy store is able to display such a varied catalog with so few ingredients, because although many of these delicacies look alike, they all have something that makes them unique and special.
In the case of oiled its name already gives us a clue to the main characteristic of its recipe. The confectionery of the more inland regions tend to use butter as the main fat, but this sweet, being originally typical of Eastercould not use pork products.
Today some manufacturers prefer to use sunflower oil, also because of its neutral taste, but we recommend not skimping on the quality of a good extra virgin olive oil for its elaboration, as well as the use of sweet anise liqueur, instead of essence. They are typically very hard pastes, but, following the indications of experts such as Jesus Sanabriafrom the Campogrande restaurant, we have added a little yeast to make them more suitable for all types of dentures. They are still hard, and much more enjoyable.
If you want to do old way, simply mix the flour in a container with the sugar and cinnamon, make a hole and add the oil and anise; mix and add two eggs one by one mixing, working the dough well by hand. Add the yeast with the flour if you want a less hard dough.
We recommend better start by beating two eggs with sugar at medium-low speed; add the oil and anise and beat a little more. Separately sift the flour with the cinnamon and yeast, and add this mixture to the first dough, stirring well. Finish kneading by handCover and let stand 30 minutes.
Preheat the oven to 170ºC with air or 180ºC with heat above and below, and prepare two trays with non-stick paper. Take portions of the desired size from the dough, depending on whether we want them larger or smaller, but that are the same size. Approximately one 45 g each.
Form thick disks or balls by hand, place on trays slightly spaced, and flatten slightly if we have balls. Mark the crosses with a knife and paint with the other lightly beaten egg. It can also be used clear alone.
Bake one tray at a time at medium height for about 20 minutes, or until golden brown. Let cool on a rack.
Chinchón Sweet – Anise – 1000 ml
With what to accompany the oiled zamoranas
According to the people of Zamora, as the blogger Yolanda recalls about the festivities of her childhood, the oiled ones could not be missing during Holy Week accompanying other typical sweets such as French toast, dried figs in wine or caramelized almonds. They are delicious accompanying the after-dinner coffee or a glass of milk or a vegetable version such as almond milk at snack time.
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