Portuguese Orange Coscorões
Very thin rectangles of orange-scented dough, slashed through the centre, fried until blistered and finished with cinnamon sugar. This representative formula follows Nestlé's unleavened version; Portuguese sources also document larger yeasted doughs and the addition of aguardente.
- Yields
- About 20 coscorões
- Prep
- 30 min (+ 30 min resting)
- Cook
- 20–25 min, in batches
Ingredients
- 350 g, plus extra for dusting Plain (all-purpose) flour
- 80 g Softened butter
- 1 Egg
- 1, juice and finely grated zest Orange
- up to 50 ml, as needed Water
- 1–2 tbsp Aguardente (optional)
- 1 pinch Fine salt
- as needed Vegetable oil for frying
- as needed for coating Sugar and ground cinnamon
Method
Mix the flour with the salt. Add the butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
Add the egg, orange zest and juice and, if using it, the aguardente. Knead, adding only as much water as needed to form a firm, even dough.
Beat and knead the dough on the worktop for several minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
Divide the dough into portions and roll each one on a lightly floured worktop until very thin but not torn.
Cut into rectangles and make two or three lengthwise slashes through the centre without reaching the edges. You may pull one end through a slash to form a twist.
Heat a deep layer of oil. Fry only a few coscorões at a time, turning halfway, until blistered and golden on both sides.
Drain on kitchen paper and coat in cinnamon sugar while still warm. Cool without stacking so they retain their crisp texture.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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