VintageRecipes Archives

Tortas de la abuela are delicious Lent sweets from Spain. These honey-soaked fried dough fritters are totally delicious and are easy to make!

Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Resting Time: 1 hour hour
Servings: 25 tortas

▢ ½ cup extra virgin olive oil like arbequina or Picual; plus more for frying
▢ 1 strip lemon peel
▢ 2 teaspoons anise liquor optional
▢ 2 cups all-purpose flour
▢ ½ cup freshly squeezed orange juice
▢ ½ cup dry white wine
▢ 2 tablespoons baking powder or one packet in Spain

Infuse the olive oil by pouring the olive oil, lemon peel, and liquor into a small saucepan. Slowly heat until the lemon peel begins to brown, then remove from the heat and let it cool completely. Strain out the peel before using.
To prepare the dough, combine the flour, baking powder, orange juice, white wine, and infused oil in a large bowl. Mix with a wooden spoon until you can no longer stir it, and then mix with your hands until the dough is evenly combined.
Cover the bowl of dough with the dough in plastic wrap and let it rest for 30 minutes.
Meanwhile, in another saucepan, slowly heat the honey, sugar, and water, stirring occasionally, until it creates a thick, warm syrup.
Knead the dough a few times, then divide the dough into walnut-sized chunks. Roll the chunks into discs until they are thin but not translucent.
Heat a frying pan with extra virgin olive oil. Fry each disc in the hot oil until golden on both sides, turning them halfway through. Remove the torta with a slotted spoon and douse it in the hot honey.
Remove and place the tortas on a serving plate, making layers as you continue this process.
Enjoy these tortas de la abuela while they’re warm and fresh!

Using good quality, extra virgin olive oil (like Picual) is the best option for this recipe. It has a high smoke point and is perfect for frying the tortas.
The anise liquor can be omitted if you like, or swapped for a different type of liquor if you prefer.

by CookDiaries

Tag: VintageRecipes