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Torteles

Here’s a delightful recipe for Torteles, sweet-filled bread rings that are perfect with mid-morning coffee or for afternoon tea parties:
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Ingredients

For the Dough:

  • ½ package 1½ teaspoons active dry yeast
  • ½ cup warm water 100°F to 110°F
  • 2 cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • 2 large eggs
  • 4 tablespoons sugar
  • 1½ tablespoons salad oil
  • Melted unsalted butter
  • 1 teaspoon water
  • Powdered confectioners sugar, for dusting

For the Filling:

  • 2 ounces blanched almonds about ⅓ cup
  • ¼ cup granulated sugar
  • 3 ounces boiled potato about ¼ medium potato, peeled
  • ¼ teaspoon lemon zest
  • Melted unsalted butter

Instructions

Prepare the Dough:

  • Dissolve the yeast in ¼ cup warm water in a small cup.
  • Once creamy, stir to dissolve completely.
  • Add the flour and knead lightly on a floured surface until it forms a smooth ball.
  • Cut a slit in the top, wrap in a towel, and let it rest in a warm place (like an oven turned off) while preparing the rest of the dough.
  • In a medium bowl, mix the remaining ¼ cup warm water, salt, 1 egg, and 2 tablespoons of granulated sugar.
  • Add 1½ cups flour and combine.
  • Knead this mixture with the yeast dough, gradually incorporating the remaining granulated sugar and oil until smooth.
  • Wrap in a towel and let it rest for about 10 minutes.

Prepare the Filling:

  • Process almonds in a food processor until finely chopped.
  • Gradually add ¼ cup sugar while processing.
  • Add the boiled potato and lemon zest, and process until smooth.

Assembly:

  • Divide the dough into 3 equal pieces.
  • Grease a work surface and rolling pin.
  • Roll one piece into a 24 x 5-inch rectangle, brush with melted butter, and spread one-third of the filling along one edge.
  • Roll it up like a jellyroll, seal the seam, and shape into a circle, sealing the ends.
  • Repeat for the remaining dough.
  • Place the rings on a baking sheet, seam side down, and let them rise in a warm place for about 3 hours until doubled in size.

Baking:

  • Preheat the oven to 400°F.
  • Lightly beat the remaining egg and 1 teaspoon of water in a small bowl.
  • Gently brush this egg wash over the rings and dust with powdered sugar.
  • Bake for about 10 minutes or until lightly browned.

Serving:

  • Serve the Torteles warm, fresh from the oven or reheated.
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Course Bread
Cuisine Spain
Diets Vegetarian