Large, round discs of rolled dough are fried until golden and fluffy, then coated in warm honey. These tortitas make a warm, sweet treat that can be enjoyed as a dessert, a simple breakfast or as an afternoon merienda (snack). The tortitas are best when eaten warm, immediately after frying. They can be kept overnight if loosely covered with waxed paper, then warmed in a toaster oven just before serving.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 cakes
- 6 eggs
- 3 Tbsp granulated sugar
- 6 Tbsp olive oil
- 2 Tbsp brandy
- 2 2/3 cups (350 gr) flour
- olive oil, canola oil (or other vegetable oil) for frying
- 8 oz (250 ml) honey
- mint for garnish (optional)
Beat the eggs in a medium mixing bowl. Lightly beat the eggs. Add sugar, olive oil and brandy and mix with a large wooden spoon.
Add the flour a little at a time, while continuing to stir. If necessary, use your hands to finish mixing.
Use a rolling pin to roll out the dough on a floured stone, or wooden board. Dough should not be less than 1/8-inch (.33 cm) thick. Cut out 3 to 4-inch (7-10 cm) rounds and carefully place on a sheet of waxed paper. Cover with a cloth and leave out of drafts for about 10 minutes.
Pour oil (to 1-inch depth) into a large frying pan, and heat on medium high. When oil is hot, fry rounds until they are golden on both sides. Allow to drain and cool on a paper towel.
After the tortitas have cooled, heat the honey in a water bath on stove or in microwave. Arrange tortitas on a platter or individual plates and drizzle honey over them. Garnish with mint if desired and serve warm.
Although traditionally honey is drizzled over the tortitas, you may want to use a favorite sauce instead, such as chocolate sauce, jam or a flavored honey.
To add a nutty flavor and some crunch to the tortitas, after drizzling on the sauce, sprinkle with almond slices or chopped walnuts.
To create a lighter tortitas, fry in Canola or another vegetable oil instead of olive oil.