Ochíos dulces: the most irresistible buns of Jaén capital

2023-06-07T10:45:12.576Z

Highlights: The ochíos are a kind of olive oil rolls typical of Jaén. The most common version in the province is salty and has paprika. But in Jaén, Jaén – that's how some of its inhabitants call the capital – it becomes something closer to the bun, with its anise and its sugar capita. We met with a fan of this specialty: Pedrito Sánchez, chef of one of the most recognized restaurants in the city, Bagá. We also learned how they are made with Javier Pedrosa in the workshop La Panadería.

The olive oil rolls of Jaén city are different from those of the province: instead of paprika they carry sugar. Are they worthy of being called that?

The ochíos are a kind of olive oil rolls typical of Jaén. Its most common version in the province is salty and has paprika, but in Jaén, Jaén – that's how some of its inhabitants call the capital – it becomes something closer to the bun, with its anise and its sugar capita.

To know the origin and rites of the ochíos in sweet version, we met with a fan of this specialty: Pedrito Sánchez, chef of one of the most recognized restaurants in the city, Bagá. And we also learned how they are made with Javier Pedrosa in the workshop La Panadería. You have everything in the video above.

Note: Preparation time does not include fermentation hours.

Ochíos del obrador La Panadería

Time: 40 minutes

Difficulty: Stocking