4 recipes for traditional Easter sweets

The Traditional Easter Pastry is characterized by a wide variety of delicious desserts and typical sweets, which are prepared in a traditional way, usual and everyday in Spain during the days of celebration of this popular religious festival, and prepared for many, many years.

It is the case of French toast, a traditional dessert that can be made and enjoyed practically all year round and consists of a slice of bread soaked in milk, honey and cinnamon, which is finally coated in egg and fried in a pan with oil.

Or the Fritters, also popular and consisting of balls of dough that are fried or cooked in the oven, and which are prepared with wheat flour, eggs and sugar.

The sweets that we provide are traditional Easter and are typical of the area of Andalusia and some as the pestiños of Andalusia and Extremadura. The donuts are typical of many regions of Spain, they are made during Easter and also to be enjoyed throughout the year.

pestiños

The pestiños are typical sweets from the area of Andalusia and Extremadura. Depending on the area where the recipes are made, they may be different. They are traditional in these dates of Holy Week, and are easy to elaborate.

They are prepared with a flour dough that is fried, sprinkled with cinnamon and sugar and impregnated in honey. Although they are traditional at Easter, they are also prepared to taste them at Christmas.

Ingredients:

Half a kilo of flour.
125 gr. of sugar.
125 ml. of olive oil (for the dough).
125 ml. of white wine.
Half envelope of yeast.
A cinnamon stick
The skin of an orange without the white parts.
A teaspoon of aniseed.
3 nails.
A teaspoon of cinnamon and a teaspoon of sugar to mix.
The grated skin of a lemon.
A pinch of salt.
Sunflower oil or olive oil for frying.
Honey.

Elaboration:

We put the oil to heat and when it is hot we aromatize it with the cinnamon stick and the skin of the orange

Then with the soft fire we will aromatize the oil,

Remove from heat and let the oil cool.

When the oil is cold we extract the cinnamon stick, the skin of the orange.

We mix the cloves, grains of anise, the grated skin of the lemon, the wine and the oil.

We remove to mix well and add salt, flour, yeast and sugar and make a dough.

Once the dough is made, with the help of the roller we extend it, so that we have a fine dough.

We are cutting the mass in the form of squares and to form the pestiños we bend the two of the tips inwards.

We will press the ends well so that they are well glued, so they will not open while we fry them.

We put the flavored oil on the fire to heat with high heat.

Once the oil is hot, we fry the pestiños, browning on both sides.

We cover a plate with napkin or absorbent paper and we put the pestiños in it.

We make the mixture of sugar and cinnamon to sprinkle the pestiños, you have to sprinkle them hot.

We let cool to serve them.

We will present the pestiños bathed with honey.

Pan flowers

The frying pan flowers They are also known by other names such as pan fruits, flakes or fried flowers. They are typical of the Andalusian area and traditional in Easter pastry.

They are very easy to make and are prepared with flour, eggs, milk or water, which is used to make a dough that is then fried, with an iron mold in the shape of a flower and hence its name comes from its shape, they are rich in the time crispy. They are presented with a good splash of honey or a syrup.

Ingredients:

175 gr. Of flour.
3 eggs.
¼ liter of whole or skim milk
A teaspoon of aniseed.
The grated skin of a lemon.
90 gr. of white sugar.
A pinch of coarse salt.
Sunflower or olive oil with a mild flavor.
A spoonful of sugar and a teaspoon of cinnamon powder to sprinkle.

Elaboration:

We start preparing the dough.

In a bowl beat the eggs well, add the sifted flour, milk, sugar, grated lemon skin, aniseed beans and beat well, we can help us with a blender.

The consistency of the dough should be liquid.

We put the dough in a tray or container with enough width to put the flower mold.

We put the oil to heat, and once it is hot, place the flower mold in the pan and heat it well.

Next, place the hot mold inside the flour dough so that it takes the shape of a flower, only fill it half full.

We introduce the mold with the dough inside the pan and we cook the flower with the high fire doing a slight movement in the mold so that the flower is released.

Once the flower is loosened, we will brown it first on one side and then on the other.

Put an absorbent paper or napkin on a plate and place the fried flower on the plate.

Repeat the same step with the rest of the dough until all the flowers are finished.

Always remember to heat the mold.

Once we have fried all the flowers make a mixture with sugar and cinnamon and sprinkle the flowers.

At the time of presenting the fried flowers we can accompany them with a splash of honey or with a sugar syrup.

Anis donuts

The fried flour donuts They are typical sweets in many regions of Spain and are traditional sweets at Easter.

The donuts are made with flour and the classic donuts are the fried donuts, although they are also made with other flavors, anise, orange or lemon. Although the donuts are traditional at Easter, we can also enjoy them during the whole year, for breakfast, lunch or dessert.

Ingredients:

Half a kilo of pastry flour.
3 tablespoons of baking powder,
4 eggs
50 grams of butter.
50 ml. of whole milk or skimmed milk.
150 grams of white sugar
The grated skin of a lemon,
A teaspoon of aniseed.
A pinch of nutmeg,
Salt.
50 ml. of olive oil mild flavor to make the dough.
Olive oil to fry the donuts.
Sugar glas to sprinkle the donuts.

Elaboration:

Beat the eggs well with the sugar until they rise.

Add to the beaten eggs the grated skin of the lemon, the grains of anise, the milk the nutmeg and we beat everything well.

Add the oil, beat and incorporate also the yeast, and sieved flour and knead.

Sprinkle flour on the countertop to prevent the dough from sticking.

Knead and when you reach the desired texture we form a ball, cover it well with transparent film and let the dough rest for 2 hours in the fridge.

We extract the ball of dough from the refrigerator.

We put a little oil on the countertop so that the dough does not stick and we are forming the donuts.

We divide the dough into churros and join the ends.

Put the oil to heat in a pan and when it is hot, fry the donuts first browning on one side and then on the other.

We cover a plate with a napkin or absorbent paper and we are putting the donuts to drain the surplus oil.

Let cool and when serving them sprinkle with icing sugar.

Fried donuts with orange liqueur

The donuts fried and with orange liqueur is another variant to make the donuts.

Ingredients:

750 grams of sifted flour.
An envelope of baking powder.
3 eggs.
A teaspoon of aniseed.
The scratch of an orange peel.
The juice of an orange.
Half a dram of orange liqueur.
100 grams of sugar
125 ml. of whole milk or skimmed milk.
25 ml. of soft-flavored olive oil or sunflower oil to make the dough.
Sunflower oil to fry the donuts.
A pinch of salt.

Elaboration:

Separate the egg yolks, reserve the whites and beat the yolks well until they turn whitish.

We add the milk, the grated orange peel, the sugar, the anise grains, the orange juice, the orange liqueur, the oil and we beat well, we reserve to go riding the whites to the point of snow.

Once we reached the snow point, we incorporated them little by little into the mixture we had reserved.

Add the salt, the yeast, the sifted flour and knead.

Once the dough is formed, we form a ball with it and cover it with transparent film.

We reserve the ball of dough in the refrigerator so that it rests about 2 hours.

We remove the dough from the fridge, spread the dough, take pieces and form like churros that we join by the ends to and cut to form the donuts.

We put the oil to heat in a pan and when it is hot we frying the donuts.

We pray on both sides.

Cover a plate with absorbent paper or napkins and put the donuts to drain the oil.

Let cool and present them with icing sugar sprinkled on top. ThemesEaster Recipes