Try this traditional Murcian Almojábanas Recipe, as the name suggests, typical of the Region of Murcia and the Vega Baja, this is a recipe of Arab origin.

These almojábanas, even though they are a sweet and calorific dessert due to the amount of flour they contain, are a much healthier alternative to any item of industrial pastry, especially as they do not contain any sugar.

INGREDIENTS

300 g All-purpose wheat flour

5 medium sized Eggs 

100 ml Mild virgin olive oil

275 ml Water

1 level teaspoon Salt

100 ml Honey

2 tablespoons Water

Murcian Almojábanas Traditional Recipe

METHOD

In a saucepan, heat the water with the oil and salt until it boils.

Remove from the heat and add all the flour at once to scald it and begin to stir until a dough is formed that comes away from the walls of the saucepan sometimes you may need to put the saucepan back on the heat and stir a little until all the water is absorbed and the dough is ready.

When it is, unless you are going to knead by hand, transfer it to the bowl of the mixer and let it rest for about 5 minutes so that it loses a little heat.

Start the mixer with the dough hook at medium speed and add the eggs one by one, do not add the next one until the previous one is completely integrated.

When all the eggs are fully integrated, you will have a smooth and shiny cream as if it were used to prepare profiteroles.

Preheat the oven to 200ºc .

Place small piles of dough well separated on a tray lined with baking paper, wet a finger, flatten the small piles and make a hole in the centre.   They are made in this way so that they have a rustic shape, unlike profiteroles that are usually made with a pastry bag.

Bake for about  25 or 30 minutes at 200ºC until completely golden.

Allow them to cool completely.

Bathe them in the honey syrup . To do this, we heat the honey with a couple of tablespoons of water until it boils and dip the upper part of each almojábana in the boiling syrup.

Serve with your favourite Spanish coffee or a cup of tea.

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