Recipe of Bunyetes
The Bunyetes are galettes fried in oil and sugared that are eaten for Easter. Closed to the “oreillette provençale”.
Preparation time : Cooking time : 10min Total :
Ingredients et preparation
- 1 kg of flour
- 6 big eggs
- 30 g of baker yeast
- 150 g of butter
- 10 g of salt
- 100 ml of orange blossom water
- zest of 2 or 3 lemons
- 500 g of sugar
Combine the tepid melted butter with the yeast. Beat the eaggs with the orange blossom et fin grated lemon zests, than pour the flour in a bowl, add salt and the mix (eggs, orange blossom and lemon zest).
Mix to get a pastry ball . Then knead the pastry on the floured work surface.
After 40 à 45 mn of kneading, leave aside the pastry under cover for 2 to 3 hours.
To get round bunyetes, flatten the pastry ball and cut round slices using a glass. Roll out the round slices into disks as thin as possible using a rolling pin (or the old-way on the knee and the palm).
Fill one third of a deep and large pan with oil. Put each bunyetes in the boiling oil to glaze each side.
Remove and add sugar immediately.