Spanish · Dessert
Fried Dough Festival Rings
A pared-back take on Spain's festival fried dough rings, this version swaps whole milk and a heavier egg-rich dough for skim milk and a touch of oat flour, keeping the characteristic yeasted, cinnamon-scented ring but frying it leaner so two rings land well under 250 calories each.
$0
20 minsPrep
6 minsCook
71 minsTotal
MediumLevel
Nutrition per serving
276Calories
6.5gProtein
12.1gFat
35.8gCarbs
8.1gSugar
2.4gFiber
221mgSodium
47mgChol
1.2gSat Fat
109mgPotassium
50mgCalcium
1.9mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Lager Beer
local
Horchata de Arroz
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk until lukewarm, stir in the yeast and 1 teaspoon of the sugar, and let it stand 8 minutes until foamy.
2
In a bowl whisk the all-purpose flour, oat flour, remaining sugar, cinnamon and salt together.
3
Add the beaten egg and the yeast mixture to the dry ingredients and mix to a soft, slightly sticky dough; knead by hand for 5 minutes until smooth.
4
Cover the bowl and leave the dough to rise somewhere warm for 45 minutes, until roughly doubled.
5
Turn the dough out, roll to 1cm thickness, and cut two rings using a small glass and a bottle cap for the centre holes.
6
Heat the vegetable oil in a deep pan to 175°C, checking with a thermometer.
7
Fry each ring for 60-75 seconds per side until deep golden brown, then lift out onto kitchen paper to drain.
8
While still warm, dust lightly with the reserved sugar for dusting.
9
Serve the two festival rings immediately while warm and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g all purpose flour
- 0.4 oz10g oat flour
- 1.2 oz35g warmed skim milk
- 1/21/2 eggs, beaten (25g)
- 0.1 oz2g yeast dried
- 0.3 oz8g sugar white
- 0.1 oz3g cinnamon ground
- 0 oz1g salt
- 8.8 oz250g for frying vegetable oil
- 0.2 oz6g for dusting sugar white
