This is a traditional recipe from the city of Alcoy, which has been passed down from parents to children and is very typical for lunchtime.
It can be eaten with sugar or honey on top, in its sweet version, and in its savory version with local sausage or anchovies and fresh cheese.
A very simple but delicious recipe.
INGREDIENTS
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280g of strong flour
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12g of fresh yeast
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120 ml of warm water
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a pinch of salt
INSTRUCTIONS
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In a deep bowl, mix the yeast with the water until it is completely dissolved.
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Add the oil to the water and stir well.
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Gradually add the flour and salt, kneading until the dough no longer sticks to your fingers. If it doesn't, add a little more flour until you form a ball.
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Leave it in the bowl and cover it with a dry cloth until it ferments for at least 45 minutes, or longer if possible, until it doubles in size.
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Prepare a work surface with a little oil so the dough doesn't stick and form small balls.
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Using a rolling pin, we'll flatten them and make them thin, and if possible, rounded. Once the coqueta is made, we'll make a hole in the middle.
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We prepare a frying pan with extra virgin oil and wait for it to heat up.
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With the oil nice and hot, we will add the Coquetes one by one and turn them over with tongs when they are golden brown.
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We drain and place on absorbent paper to remove excess oil.
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Serve and add toppings to taste; as I said before, you can add sweet or savory elements.
TIPS
Try them with honey, sugar, or cocoa cream for the little ones; they'll go crazy for them.