Spanish Easter Sweet recipes

Torrijas

You need: 80g sugar – 250ml full fat milk (lukewarm) 8x 10mm slices of stale white bread (preservative free) 4 eggs (beaten) – 1 tsp of ground cinnamon - About 240ml oil for frying – Honey to serve

1. In a big bowl or dish mix 50 g sugar with the milk. Leave the bread slices to soak 5 minutes. Turnover and let soak 3 extra minutes.
2. Then in another bowl get ready the beaten eggs, and dip in the bread slices until all well cover with egg.

Soaking the bread

Frying the bread

3. Heat in a medium heat, the frying oil, when is hot start to cook in batches the bread slices, until golden brown in both sides. Set aside in a dish with kitchen towels.
4. Mix the remaining 30g of sugar with the ground cinnamon and sprinkle over the bread slices with some honey.

Buñuelos the Spanish Easter doughnuts

You need: 200g plain flour – 50g butter (chopped) – 4-5 eggs – 500ml milk – 200 ml water – 2tsp grated lemon peel – Sugar and ground cinnamon for serve – Oil for frying- Wooden spoon

1. In a sauce pan in a medium heat mix water, milk, grated lemon peel and a pinch of salt. Add the butter
2. When the butter is totally melted and the milk is going to boil add all the flour in at once. Quickly stir with a wooden spoon, lowing the heat to minimum, until the flour is well mixed with the wet ingredients
3. Heat up again and keep stirring until the mix start to separate from the sides of the saucepan and you start to have a kind of dough. When the dough doesn’t stick anymore to the sides of the pan, means that the flour is cooked.
4. Remove from the heat and let cool down for 5 minutes or until the dough is just warm.

When you add the eggs the batter will be a bit runny

You need a dough that does not stick to the pan

5. Crack the eggs one by one, mixing, stirring and incorporating the eggs to the dough, until you have a running and smooth dough. Set aside in the fridge for one hour or so.
6. Heat your frying oil until a medium high temperature (2 inched deep will be enough) . Remove the batter mix from the fridge and start dropping 1tsp of the batter to the hot oil. The buñuelos should be turned over alone, and move them around until golden brown. Remove and set aside in a dish with kitchen towels.
7. Mix some sugar and bit of ground cinnamon and sprinkle over the buñuelos when they still hot.
8. Serve them with hot chocolate and a strong tea or coffee

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Spanish Easter Sweet recipes