Rosquilletas

INGREDIENTS

200 g Flour

100 ml Water (room temperature)

90 ml Olive oil

4 g Dry Yeast

5 g Salt ~ 1tsp

PREPARATION

1. Dissolved the yeast in water to prove. Let it rest for 5 min. You will see bubbles coming. That is a sign that the yeast is working.

2. In a large bowl swift the flour. Make a little volcano by adding the proved yeast, olive oil and salt. Combine them with a wooden spoon then knead until you create a little elastic ball. Make sure it’s not too sticky.

3. To avoid getting your dough stuck to the surface add flour and knead until it is homogeneous.

4. Cover the surface of the bowl with olive oil and let the dough rest inside in a warm place for 1 hour.

5. Using your hands, cut small balls from the rested dough and roll them into little sticks and line them in a baking tray with parchment paper.

6. Top them with salt.

7. Bake in the oven at 180C or 356F for 30-40 min.

8. Allowing them to rest by transferring them in a cooling rack.