Portions / number of persons:
Preparation time: 15 minutes
Cook time: 5 minutes
Idea taken from one of Cristina Galiano but with my modifications
And I have added the icing
-1 whole orange of thin skin, if the skin is fat to get the skin to thin strips, then Peel the Orange to -remove all white
-150 Gr. of sugar
-70 Gr. of oil
-170 Gr. flour
-1 envelope of yeast Royal
-All heavy on the Th
2 Minutes in vel grind the orange with sugar. 5.
Place the butterfly and add eggs. Schedule 4 minutes, 40 °, vel. 2 1/2.
Add oil and 10 sec. in vel. 2 1/2.
Remove the butterfly and add the flour with the yeast 6 sec. vel. 5.
Put in mold Crown and oven to 180 º heat up and down with turbo, about 20 minutes.
Note: above him we put icing sugar, or bathing with a syrup of Orange, garnish with wheels of caramelized oranges.
Syrup: 150 g of sugar, 50 g of orange juice. A good chorreon of lemon juice.
We put everything in HT 4′ 100th velc. 4
For caramelized Orange, we put sugar in a pan and a trickle of water back out and put the fire put the wheels of Orange until they caramelicen.