RECETA Y PREPARACIÓN:
- 600 grs. De harina
- 50 grs. De aceite de oliva
- Agua (depende de la cantidad de harina)
- 1 cucharadita de sal
- 1 cucharadita de azúcar
- 150 grs de masa madre
- 10 grs. de levadura fresca
- 85 grs de harina
Se coloca en un sitio que no haga mucho frío ni haya corrientes de aire.
Esperamos a que duplique su volumen.
Se pone en la tostadora. Existen dos formas de tostarlo, abierto o cerrado. Abierto es una tostada de pan más, sin embargo cerrado mantiene por dentro la masa jugosa y es mas sabroso (opinión personal). Cuando este tostado se abre y se rellena con lo se desee, en Écija es muy típico ponerle manteca "colorá" o aceite de oliva virgen extra ( y si se quiere con jamón serrano)
Se comercializa en todos los bares y tiendas de Ecija. Como afamados fabricantes de molletes tenemos los “Molletes de
MOLLETE ECIJANO (ECIJA’S MUFFIN)
This is a typical product and a part of Ecija’s breakfast. Served toasted and spread with whatever you want, usually oil or red lard (“manteca colorá”).
RECIPE AND PREPARATION:
• 600 grams flour
• 50 grams olive oil
• Water (depending on the amount of flour)
• 1 teaspoon salt
• 1 teaspoon sugar
• 150 grams of sourdough
Ingredients for the sourdough:
• 10 grams. fresh yeast
• 85 grams flour
We need to make the sourdough first: mix warm water and the yeast, then add and mix the flour. Knead into until you get a dough ball.
Pour warm water into a bowl and add the sourdough ball, as soon as the sourdough rises put it away and add it to the other dough. It takes very little.
Place the flour, the sourdough, the oil, salt and sugar in a container. Add warm water little by little to the ingredients; knead them until you get a ball. Cover the ball with flour and then cover it with a cloth.
Place it at a place not too cold and free from draughts.
We wait until it doubles its volume.
Then take it and see that it is a little sticky, cover your hands with flour to manipulate it.
Make about 100 grams balls and flatten them slightly. Next, put them in a baking tray and sprinkle them with flour.
Switch the oven on at about 190 °. Place a glass of water inside. Put the baking tray with the muffins in the oven and wait them to rise.
Stay tuned put the tray away form the oven once they have risen, they should not get too hot.
Place them on a cloth so that they can keep their shape.
Place them into the toaster. There are two ways of doing it, open (in two halves) or closed (as a whole). If it is open it becomes a normal toast, however, if you keep it as a whole the dough will remain more juicy and tasty (personal opinion). Once it is toasted, open it with a knife and filled or spread with whatever you want. In Ecija it’s very typical to spread red lard or extra virgin olive oil (and if you want with cured ham)
It is available in all bars and shops in Ecija. As famous muffins manufacturers we have “Molletes de la Conchi” ("Conchi’s Muffins") made during 200 years by this family, and continued now by their children GARAY ARMESTO and “los molletes Armesto”.