In recipes, this time we are going to prepare a paparajoot recipe, a rich bite with the classic and nostalgic flavor of that mass that has prepared a lifetime in homes where it is tradition. With basic ingredients and ingenious preparation, these rich sweets of Murcia lands invite us to get to work and enjoy them as a delicious dessert or snack that neither children nor adults will resist trying. Therefore, we bring you all the steps you need to prepare some easy Murcian paparajotes, ready in 10 minutes once you have all the ingredients with you. Keep reading and discover how to do paparajotes and discover the best of Murcia cuisine!
| 🚻 6 Diners | 🕘 10M | 🍵 MERRIENDA | 🤯 DIFFERIALLY DIFFERENT |
| Ingredients to make paparajotes: |
| 15 lemon leaves (if they retain the tips of the branch, better) 1 tablespoon of chemical yeast or ledant powder 1 small vessel of brown sugar 2 eggs 2 glasses of semi -skim milk 200 grams of common flour Rallastra of a lemon peel 1 pinch of salt 2 glasses of olive oil for fry 4 tablespoons of white sugar 1 tablespoon dessert of ground cinnamon |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make paparajotes:
1. It is very easy to prepare the dough to lining the lemon leaves, as it is very similar to the dough for fritters. To start, beat the eggs with the salt and when they form a foam, add the sugar and continue beating.
Trick: Wash the lemon leaves and stop them carefully.
2. Now, see the flour slowly and yeast in the middle of the flour. Go beating to make it easier for the ingredients to be integrated. It must be a slight cream.
Trick: If the dough is too consistent, add a splash of milk.
3. Add the lemon zest and continue beating so that the mixture is totally homogeneous. Prepare a pan with oil and heat it. Meanwhile, prepare the mixture of white sugar and cinnamon on a plate to batter the paparajotes.
Trick: Murcian paparajotes must be fought a very high temperature for frying to be the ideal.
4. Take the dough of the paparajotes to a plate. Import the lemon leaves with the dough and, carefully, fry them when you see that the oil is ready. Pay attention to prevent them from being too frying, with a couple of minutes both sides will already be ready.
5. As you get the paparajotes, rebound them in sugar with cinnamon and let them cool on a separate plate. Do not cold many leaves at the same time to avoid deforming.
6. Praise! This is the result of these typical sweets of Murcia. Papojotes can be eaten at any station, they are rich at any time, cold or hot.
Trick: The leaves do not eat, they will simply leave when stretching them from the dough.
