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