• 550 grams flour
  • 145 grams sugar
  • 2 eggs
  • 125 grams water
  • 50 grams olive oil
  • 1 lemon zest
  • 1 orange zest (and juice)
  • 20 grams baker's yeast (fresh)
  • 1 pinch coarse salt
  • 1 egg (for brushing)
  • sugar (for sprinkling)


  1. In the Bimby cup place the olive oil, orange juice and water. Set to 3 minutes/98°F/speed 2.
  2. Crumble the yeast into the cup and add the sugar and eggs. Set to 30 seconds/speed 4.
  3. Add the flour, citrus zest and a pinch of salt. Set to 4 minutes/Vel. spike.
  4. If the dough is too sticky and does not peel off the sides of the cup, add a little more flour as the dough is mixed.
  5. Remove the dough from the cup and place in a bowl. Cover with a cloth and let rest in a warm place until doubled in size.
  6. Grease hands lightly with olive oil and form the dough into 2 balls. Make shallow cuts in the dough with a sharp knife. Place on a baking sheet lined with parchment paper.
  7. Brush with the beaten egg and sprinkle with sugar.
  8. Bake at 122°F for about 30 minutes, then increase oven temperature to 356°C. Continue baking for 25-30 minutes.
  9. Remove from the oven when golden brown. Allow to cool a bit before serving.
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