Today I come with a very special ear recipe, I have the recipe that I made all my life here, but seeing that María José published these that she saw her author Tere wanted to try them. I assure you that they are the best I have tasted in a long time, the next day they are better. They come out very many, if you are few do half of the recipe. Although when you try them you will then seem few hehe. Thanks María José, and thanks to Tere for the recipe, it's amazing, it's no wonder that Tere won a prize with them. They are delicious !!!
- 1 kg of flour
- 1 envelope of royal yeast
- 5 eggs
- 200 ml of anise
- Essence of anise (I did not put it)
- 100 ml of white wine
- 1 teaspoon of salt
- 1 grated lemon
- 1 grated orange
- 200 g of cooked lard
- Frying oil
- Orange peel and lemon
- 1 stick of cinnamon
- Sugar glas
The first thing we will do is flavor the oil in which we are going to Fry the ears, with the orange peel, the lemon peel and a cinnamon stick. Heat at 60º for about 5 minutes. Reserve it
If you do not want to aromatize the oil, fry it directly on it and it's done.
Put the flour and the yeast in the mixer, mix with the kneading blade. Temper the wine a little and dilute the salt in it. Grate the orange and lemon very finely, it has to be with a fine grating grater, otherwise when we are stretching the dough it will break.
With the kneading blade in motion we are incorporating the tempered wine, anise, lightly beaten eggs and orange and lemon rinds. Now we add the shortening little by little and knead with the hook to knead about 10 minutes. The dough that you will obtain does not have to be stuck to the hands or the walls of the bowl, it is a soft and elastic mass.
Let the dough stand for 1 hour. Stretch the dough as thin as possible, the thinner the better the ears will then be. You will not need to enharines the work table, this dough does not stick to the table, if this happens to you better grease the table with a little oil. If you put flour on the table it will stain the oil a lot and that will end up spoiling it. As I tell you, this dough does not need anything.
Remove the cascades and the cinnamon stick from the oil and pole to be heated. Fry the ears on both sides until they are golden, drain on paper towels and then sprinkle with icing sugar (me with normal sugar).