Medieval Andalusian braided doughnuts

A delicious sweet made with a dough of semolina flour, as well as eggs, and saffron. The braids are fried in olive oil until they’ve turned golden brown. When they are ready, they are taken out of the pan and drenched in honey spiced with aromatics like pepper, cinnamon, and cassia. Serve with a dusting of sugar. And why not go the extra mile by stuffing them with almonds and sugar — I did!

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