2 extra-large organic eggs
(break eggs open and keep the largest
half for measuring oil and water)
2 eggshells olive oil
1 eggshell water
1 eggshell orange blossom water (or plain
Juice of one lemon
A big pinch of kosher salt
½ teaspoon baking powder
400g all-purpose flour (approximately 3 cups)
2 cups sugar
1 cup water
I lemon, cut in quarters
8 tablespoons honey
Peel of one lemon
- In a large bowl, mix eggs, oil, water, orange blossom water, salt, baking powder and lemon juice.
- Slowly add the flour and mix well. When the dough comes together and is not sticky, stop adding flour (there may be some unused flour.
- Cover the dough with a dish towel and let stand for 20 minutes.
- Form the dough into a log and cut into 3 to 4 pieces.
- Take a piece of dough and make 2 inch wide long, thin strips, using a pasta machine or a rolling pin. Then cut the strips until they are approximately 8 inches long.
- In a large and deep frying pan, warm oil over low to medium heat.
- Pick up one end of the dough strip and insert it between the tones of a fork.
- Dip the fork and the dough into the warm oil. As the dough starts to blister, lift up the other end of the dough, slowly feed it into oil and slowly rotate the fork, wrapping the fried dough around the fork.
- Once a coiled pastry is formed, remove from the oil and place on paper towel to drain. Continue to process until all the dough strips are fried into coil shapes.
- Make the syrup by adding all the ingredients into a small pot. bring to a boil, keep stirring and when the syrup starts to thicken and feel heavy on a spoon, turn it off.
- Dip one Fijuela at a time into the syrup, and cover all sides, place on a serving platter.
- Best when eaten same day. Can be kept in a well-sealed container for a few days.