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Breadcrumb Doughnuts with Rosemary Honey Syrup Recipe
Flavors of Spain
Total time: less than 15 minutes
Prep. time: 10 minutes
Cooking time: A few minutes
Difficulty: Easy
Chef's Note
Lorenzo Cano, chef at the Parador Chinchon Hotel, discovered this recipe while looking for a menu inspired by the cuisine of the convents and monasteries for the Easter holidays. These little cakes proved so popular that they stayed on the menu. Like many other old convent pastry recipes, these are what are called "the fruits of the frying pan" - in other words, no need for an oven. Honey syrup is used to sweeten them.
Ingredients
For 36 doughnuts
- 3 eggs
- 50 g / 2 oz. breadcrumbs from unprocessed white bread
- Olive oil for frying
- Ground cinnamon
For the honey syrup
- 125 ml / 1/2 cup)rosemary honey
- 65 ml / 1/4 cup water
Method
- Beat the eggs together with the breadcrumbs in a bowl. Heat the oil in a cast-iron frying pan. When the oil is hot but not smoking, place tablespoonfuls of the batter into the oil and fry on both sides like little pancakes.
- Remove and place onto paper towels to soak up the excess oil.
- Heat the honey and water in a saucepan. When the mixture begins to boil, gradually add in the doughnuts.
- Let cook for 5 minutes, then place into a large shallow baking dish. Pour the honey syrup over the doughnuts and sprinkle with cinnamon.
- Serve 6 or 7 doughnuts per person.
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