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Recipes with finely grated lemon zest

5 recipes that use finely grated lemon zest, with photos, step-by-step instructions and cook times. The quickest, Arrufadas de Coimbra, takes 50 minutes. It is most often cooked with egg, caster sugar and egg yolk.

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Bolas de fraile

Friars' balls, to translate them literally, are a fixture of the Buenos Aires panadería counter among the facturas that porteños buy by the dozen on Sunday morning: soft, round yeast doughnuts, fried golden, rolled in sugar and split or piped with dulce de leche or crema pastelera. Children dive for them first. Inside they are light and fluffy, outside slightly crisp and sweet, and they are at their best within a few hours, with mate or coffee with milk. Oil that is too hot is the mistake: the outsides brown in seconds and the centres stay raw and doughy, so keep it at 170 °C and fry slowly. A thermometer helps a lot. Pastry cream is the other classic filling if you prefer it. Chef's tip: let the shaped balls rise on individual squares of baking paper and slide them into the oil on the paper; they keep their round shape and the paper peels off after a few seconds.

125 minArgentinianBaking
by KrazyBadal 0 views

Alfajor cordobés

Córdoba's version of the alfajor is the soft one: two tender, slightly spongy honey-scented rounds sandwiched with fruit jam, usually quince or mixed fruit, and coated in a thin sugar glaze that dries to a crackly white shell. They are sold by the dozen in the sierras towns of Villa General Belgrano, La Falda and Capilla del Monte, where tourists buy boxes on the way home from holidays. Expect a gentle crunch, a cakey bite and a tart-sweet centre, best with a cup of coffee or mate. Overworking the dough is where they usually go wrong: knead it like bread and the rounds bake tough and flat, so mix only until it comes together. Quince paste (dulce de membrillo) loosened with water works well if you can't find a soft quince jam. Chef's tip: dry the glazed alfajores for 5 minutes in a barely warm oven; the glaze sets glassy and crackles when you bite.

70 minArgentinianBaking
by KrazyBadal 0 views

Arrufadas de Coimbra

Coimbra's bakeries have sold arrufadas since convent times, and generations of university students have taken them to class wrapped in paper. They are small, pillowy sweet breads enriched with eggs and butter, flavoured with lemon and cinnamon and shaped into neat rounds with a sugary top. They are best on the day, torn open with coffee or a glass of milk. A common mistake is adding too much flour to a sticky dough, which gives dry, tight rolls instead of soft ones. Chef's tip: the dough should feel very soft and tacky; resist adding extra flour, or the rolls turn dense.

50 minPortugueseBaking
by KrazyBadal 0 views

Tortas de Viana

In the pastry shops along Viana do Castelo's old streets, tortas are sold rolled and sliced, a feather-light sponge wrapped around a glossy egg-yolk cream. They turn up on festival weekends in August, when the town fills for the Romaria d'Agonia, and as an afternoon treat with coffee the rest of the year. The sponge contains only eggs, sugar and a little flour, so it bends without cracking if you roll it warm. Chef's tip: roll the sponge in sugared paper straight from the oven and let it cool in that shape, then unroll and fill.

55 minPortugueseBaking
by KrazyBadal 0 views

Pasticciotto

In Lecce the day starts at the bar with a pasticciotto still warm from the oven: a little oval of crumbly, golden shortcrust split open to reveal thick lemon-scented custard. It is said to come from a pastry shop in nearby Galatina in the 1700s, and the whole Salento eats it at breakfast, after Sunday Mass and with a caffè in ghiaccio in summer. The traditional pastry is made with lard; this version uses butter, which keeps it short and crisp. Chef's tip: make the custard first and chill it well; cold, thick custard stays put inside the pastry while it bakes.

75 minItalianBaking
by KrazyBadal 0 views

Goes well with finely grated lemon zest

Recipes with finely grated lemon zest: 5 easy ideas · WhatToEat.Today