Jaén sweet ochios
- 1 kg flour
- 400 gr* water
- 25 gr fresh yeast
- 15 grs salt
- 200 gr* extra virgin olive oil
* I have used the liquids in grs because I have placed them in the mixer bowl, weighed them with the scale.
Pour the fresh yeast with a little warm water (about 100 ml ) into a bowl and whisking well.
Add the flour and the salt and mix. Knead until dough is smooth and gradually pour the water, then add the extra virgin olive oil.
Knead gently until you have an oily smooth dough
Cover the bowl with a kitchen cloth and let it rise in a place where there are no airflow and if it is warm, better. The time needed will depend on the conditions (this time it took one and a half hour).
Take the dough out of the bowl, put it on the kitchen counter and sprinkle a little flour.
Split the dough into portions, make the buns using a baker’s spatula.
Place on a baking tray, cover with a kitchen cloth and let rise or rest.
When the dough has risen, pour sugar on top.
Place it in the oven, preheated to 200º C heating above and below.
Bake until golden (about 18-20 minutes). Then take them out, let them cool on a wire rack, so our authentic ochíos from Jaén are ready.