For the dough:
1 cup whole milk (250 ml)
2 cups of water (500 ml)
½ cup Soya Corn Oil (125 ml)
1 packet of sour sprinkles (500 g)
2 teaspoons of salt (12 g)
To Flavor:
Peppers:
½ teaspoon hot paprika (3 g)
1 teaspoon pink pepper
Onion & parsley:
½ teaspoon turmeric powder (3 g)
1 tablespoon dehydrated garlic, onion and parsley
Provençal herbs:
Leaves from 4 sprigs of thyme
Leaves of 2 chopped sprigs of rosemary
Bring the milk, water and oil to a boil over low heat. Place the sprinkles and salt in the bowl of the mixer and, at minimum speed, using the paddle, start to beat and add the heated liquids in strings.
Beat until the dough is elastic and smooth.
Beat until the dough is elastic and smooth. Leave 1/3 of the dough in the bowl and add one of the flavorings, beat until the dough is uniform in color, transfer to a piping bag with a smooth nozzle and set aside. Return another 1/3 of the dough to the mixer and repeat the process with another flavoring. Do the same with 1/3 of the remaining dough to obtain three different flavors.
Grease with oil as many baking sheets as will fit in the oven, and directly on them, shape the cookies into 0.5 cm thick sticks or 4 cm diameter rings. Once baked, they will double in size - so leave 3 cm gaps between them. To close the ends of the hoops, press the seams together with damp hands.
Bake slowly.
Bake them little by little, fill the baking sheets and bake them in a preheated oven at 160°C for 20 to 30 minutes, until they are crispy and lightly browned.
After cooling, bake them in a preheated oven at 160°C for 20 to 30 minutes.
Once they have cooled, store them well wrapped or in airtight containers to preserve their crispness.
