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- Ibizan Orelletes, Festive Pastries with a Characteristic Shape and Soul
Ibizan Orelletes, Festive Pastries with a Characteristic Shape and Soul
These fried ear-shaped pastries are the most festive sweet treat on the island, served during all patron saint celebrations.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Pastries and Desserts
Contains gluten
Not suitable for vegans
Not suitable for vegetarians
Not Halal
Not Kosher
Ibiza
Main ingredients
(for 10 people)
- Olive oil
- 1 cucharada de Anise liqueur
- 400 gr. de Sugar
- 1 kg. de Flour
- 5 unidad de Chicken egg
- 1 sobre de Yeast
- 50 gr. de Lard
- Lemon peel
- Vanilla powdeer
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 65 min
kcal per portion: 300 kcal
Difficulty:
Orelletes are one of the most traditional and symbolic Ibizan baked goods. A staple at patron saint festivals along with fried pastries known as buñuelos, they are made at home the day before and given out in the churches after mass. The name leaves no room for doubt: the shape of each piece looks like an ear, and the crunchy texture contrasts with the generous sprinkling of sugar. The dough, made of flour, eggs, lard and a touch of aniseed and vanilla, is worked by hand and fried in very hot oil.
Main ingredients (for a batch of 20):
1 kg flour
5 eggs
400 g sugar
50 g lard
1 sachet of yeast
1 tbsp aniseed
Lemon zest
Vanilla powder
Oil for frying
Sugar for sprinkling
Step-by-step instructions:
Prepare the dough:
In a large bowl, beat the eggs with the sugar, aniseed, lemon zest and a pinch of vanilla powder. Add the melted lard, yeast and flour little by little until you get a dense but manageable dough.
Shape the dough into ears:
Divide the dough into small portions. Using a rolling pin or your hands, flatten each one into a long oval shape, similar to an ear. Make a small cut in the centre of each piece.
Fry the dough ears:
Heat plenty of oil in a frying pan. Fry the ears in batches over high heat until golden brown on both sides. Drain on absorbent paper.
Dust and cool:
Once cool, sprinkle generously with sugar. Serve at room temperature.
How to Best Enjoy Ibizan Orelletes:
These sweet pastries are traditionally served at local festivals, patron saint festivals and family gatherings. They'll keep for several days if stored in an airtight container. They go well with a coffee or Ibizan herb liqueur.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands in Ibiza.
Preparation
- Prepare the dough: In a large bowl, beat the eggs with the sugar, aniseed, lemon zest and a pinch of vanilla powder. Add the melted lard, yeast and flour little by little until you get a dense but manageable dough.
- Shape the dough into ears: Divide the dough into small portions. Using a rolling pin or your hands, flatten each one into a long oval shape, similar to an ear. Make a small cut in the centre of each piece.
- Fry the dough ears: Heat plenty of oil in a frying pan. Fry the ears in batches over high h
- Dust and cool: Once cool, sprinkle generously with sugar. Serve at room temperature.
