Sweet Egg Pies
These are dough buns made using extra virgin olive oil flavoured with aniseeds and topped with an egg and dough in the shape of a cross. They are made and enjoyed all through Easter and all over the province of Jaén and nearby areas. These sweet pies are typical served on Easter Sunday in the city of Jaén and also in some towns in the province of Granada such as Churriana de la Vega, on Easter Thursday, or on St Mark's Day, 25 April, in other parts of Granada.
Ingredientes
- 150 ml water
- 5 gr dry baker's yeast or 15 gr fresh baker's yeast
- 60 ml extra virgin olive oil
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon of aniseeds
- 60 gr sugar (+ extra for sprinkling)
- 225 gr strong wheat flour
- 200 gr of wheat bread flour
- 1 beaten egg for basting
- 2 eggs for decoration
Preparation
In a deep bowl add the water, salt, sugar, yeast, egg, flour and aniseed and beat together for one minute and let stand for 10 minutes. Then repeat this process.
After leaving it to stand for a second time add the olive oil and knead again until you have a spongy dough. Roll this into a ball and put it in a greased container, cover it with a clean cloth and let it ferment until you see that has doubled in volume.
While the dough is fermenting, boil the eggs in water with a little vinegar for 10 minutes, once boiled cool them in cold water and set aside.
When the dough has the right volume, squash it to release the gases, put it on a clean surface and cut it into two pieces. From each of the parts remove a portion about the size of a walnut (2 portions), then cut them in half and stretch into a cylinder, making a total of four strips.
Before baking, roll the two large pieces of doughs into a ball and place them on a baking tray lined with baking paper. Put an egg into each of the balls of dough and cover the egg with two strips shaped like a cross. It is best to wet the ends so that they stick together. Baste both of the balls of dough with the beaten egg and leave then to rise, but not as much as the first time.
Once they have risen, baste then with egg again and sprinkle with sugar. Put them in an oven preheated to 180º and bake for 25 minutes until they are golden. When they are cooked, let them cool down and they're ready.
