Calzones Rotos
Twisted ribbons of dough fried to a honey colour and buried under icing sugar, the Chilean teatime sweet.
Photo : Fabistyle23 · CC BY-SA 4.0
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 6
- Difficulty
- Medium
Method
- Beat the eggs with the sugar until the mixture pales. Stir in the melted butter and orange zest.
- Add the flour, baking powder and salt. Pour in the milk and knead for 5 minutes into a smooth firm dough.
- Wrap the dough and rest it for 30 minutes at room temperature.
- Roll the dough to 3 mm. Cut rectangles 10 cm by 4 cm, then slit each one down the middle for 3 cm.
- Pass one end of the rectangle through the slit and pull it through to form the twist.
- Heat the oil to 170°C. Fry in small batches for 1 minute per side, until honey coloured.
- Drain on kitchen paper, then dust with icing sugar while the fritters are still hot.
The name comes from a Santiago legend about a baker whose torn petticoat showed under her dress. The slit cut into the dough repeats that tear in every piece.
