Holy Week Torrijas
In addition to being an easy, fast and very economical dish to elaborate, Torrijas are one of the most popular traditional desserts of Holy Week. With ingredients that we find easily at home, the recipe of Torrijas becomes one of the typical Holy Week desserts in these holidays. Next, we show you how to prepare Holy Week Torrijas:
Ingredients
– 12 slices of hard bread
– 2 eggs
– 650 milliliters of milk
– 1 lemon
– 1 cinnamon branch
– 1 jet of sunflower oil
– 4 tablespoons of sugar
– 1 tablespoon ground cinnamon
Preparation
– Put the milk on the fire along with the skin of half a lemon and the cinnamon branch. It leads to boil and fire it from fire. Cover the container and let it rest for about 15 minutes for milk to infuse well.
– Place the 12 slices of bread about 2 cm thick in a container apart. Pour the milk above trying to wet all bread slices.
– Prepare a pan with sunflower oil and heat it. Beat the eggs slightly and pass the toast taking care that they soak well.
– Fry the toast first by one face and then by the other.
– When they are well golden, remove the toast and place them on a double layer of absorbent cooking paper to remove excess oil.
– Mix the sugar with cinnamon and sprinkle on the still hot toast.
– Your Holy Week torts are ready.
If you prefer to complete the traditional recipe with other ingredients, you can try the toast with Baileys or with custard. Also, you can opt for a vegan dessert recipe, with this wonderful video with the step by step how to prepare vegan torrijas of Holy Week:
Galician fried milk
Galician fried milk is one of those Sweet Holy Week recipes of the grandmother that bring us memories of childhood, especially during Holy Week. A milk preparation that cools until solidified and dominated to fry in oil. The result, although caloric, is very delicious and perfect to spoil everyone at home with a traditional dessert. Also, you can prepare your baked fried milk recipe, to get a healthier version. Follow these simple steps to prepare your Galician fried milk for Holy Week:
Ingredients
– 800 milliliters of whole milk
– 150 grams of white sugar
– 70 grams of corn or cornmeal
– 1 small vessel of cornmeal (to batter)
– 3 glasses of sunflower oil or frying seeds
– 1 cinnamon branch
– 1 piece of lemon shell
– 2 eggs to rebola
– 1 tablespoon liquid vanilla soup
Preparation
– Apart a glass of milk of the 800 ml from the list of ingredients and reserve. In a Honda casserole pours the rest of the milk and adds the lemon peel, sugar and cinnamon stick. Remove until dilut and let it boil. Then, lower the fire to a minimum and cook for 2 minutes.
– In another container, mix the cold milk that you had separated with the cornstarch and add the liquid vanilla. Dilute well and reserve.
– Remove the cinnamon branch and the lemon casa. Add the mixture with cornstarch to the casseroles milk and remove constantly for 5 minutes so that lumps are not formed and the mixture thickens enough. Depart from fire.
– Prepare a mold smeared in butter and pour the mixture to take shape. Cover with film paper and let an hour at room temperature and cool in the fridge for at least 5 or 6 hours.
– Heat oil in a Honda pan. Meanwhile, take the milk out of the fridge and turn it on a plate or source. Cut the milk preparation into square or rectangular pieces and rebound them first in cornmeal and then in beaten egg.
– Fry the milk pieces about three minutes on each side. Prepare a plate with kitchen paper to place them and remove excess oil.
– Once fried, you can batter Galician fried milk in a mixture of cinnamon and sugar. Do it while they are still hot to permeate better.
– You already have your Galician fried milk recipe!
Fritters
Wind fritters are balls made with a dough of flour, eggs and milk, which when frying them swell, so they are called wind. Once fried, they can be filled with cream or custard, which are the most typical. The recipe for wind fritters is traditionally prepared by Carnival, Holy Week and All Saints Day, and there are countless versions of the traditional recipe. If you are one of those who do not resist the chocolate sweetness, try our recipe for chocolate fritters. To prepare this recipe for homemade wind fritters, gather all the ingredients and follow the step by step that we show you below:
Ingredients- 100 milliliters of water
– 150 milliliters of milk
– 50 grams of butter
– 150 grams of flour
– 2 eggs
– 1 tablespoon dessert of yeast
– 1 pinch of salt
– 2 glasses of sunflower oil
– 50 grams of sugar (to batter)
– 2 soups of anise (optional)
Preparation
– In a saucepan, put to milk, water, butter and anise.
– When it breaks to boil, add the flour along with yeast and salt. With a stick spoon, remove until the dough begins to take off from the walls of the saucepan.
– Remove from heat and let it rest 10 minutes. Add the eggs one by one until they join the dough well, which should not be very light.
– Heat a saucepan with plenty of oil. Prepare wind fritters helping you two spoons to give it a round shape.
– When the oil is hot, fries the fritters taking care that they are brown everywhere.
– Remove them from the oil and place them on absorbent paper paper to remove excess oil-
– Your homeless wind fritters are ready! Pass them for sugar while they are still hot before serving.
You can check our next video to discover how to make wind fritters with an easy and dynamic recipe.
Easter cute
The Easter Mona Recipe is one of the desserts par excellence of Holy Week and late Lent. It is a traditional recipe in almost the entire peninsula, but especially from Catalonia and the Valencian Community. Easter cute are a kind of Lenten sweets, similar to a bun or burned bread that carry an egg cooked on top or other fondant or chocolate figures to accompany them. Although it is one of the most extensive or laborious recipes of Holy Week sweets, the result is unique and delicious. Keep reading to discover this Easter sweet:
Ingredients:
For the ferment:- 60 grams of strength flour
– 12 grams of fresh yeast
– 40 milliliters of water
For Easter Mona:- 300 grams of strength flour
– 12 grams of fresh yeast
– 5 eggs
– 200 grams of sugar (1 cup)
– 80 grams of melted butter
– Orange or lemon zest
– 15 milliliters of orange blossom
– 1 salt pinch
– 2 tablespoons of chocolate noodles
– 1 tablespoon of milk
Preparation:
– First, prepare the favorment. Put some water in a deep bowl and add the yeast and flour. Remove until the ingredients and cover with film paper are integrated. Leave it in a cool or in the fridge for a whole night to fermente.
– After the fermentation time, take out the container. RALL The lemon or orange peel and melt butter in the microwave.
– In a bowl, gather flour, yeast, sugar, salt, orange blossom water, butter and 2 eggs. Beat until you get a homogeneous mass and add the preferred. Knead for 15 minutes to hand or help yourself with an electric kneader.
– Let me rest for a couple of hours, covering the container with film paper or a cloth.
– After the rest time, withdraw and knead for 3 more minutes. Form two medium -sized balls.
– Prepare a tray with baking paper. Make a cross cut on the cute to enter the eggs without cooking and well washed. Let the cute rest in the oven for half an hour and then mix the yolk of the last egg with a splash of milk to brush the Easter monkeys.
– Preheat the oven to 200 ºC with heat up and down. Decorate the Easter cute and put them in the oven when it is hot. Lower the temperature to 170 ºC and let cook for 40 minutes, watching that they do not burn.
– When they are ready, take out the Easter cute and let them cool to room temperature before enjoying them. Time and effort will be worth it when you try them!
One of the most popular Easter Monua recipes in the Valencian Community and the Levante area is the recipe for burned bread or panchema, its most traditional Easter sweet that is normally accompanied with Easter sausage. Do not miss your way At the passage of the following video to prepare a Easter thread with cream!
Chocolate Easter eggs
Chocolate Easter eggs are one of the most anticipated products during Holy Week for the smallest of the family. There are many types: egg size eggs, other larger ones (there are the size of a ball), and also Easter eggs filled with sponge cake or oreo. If you are a cocoa lover and you do not know how to make chocolate Easter eggs in an easy and fast way, you are in the right recipe!
Ingredients
– 600 grams of milk chocolate
– 1 Boat of milk or liquid cream
– 1 tablespoon of whiskey, rum or liquor (optional)
– Chocolate sparks, chips or noodles
Preparation- Derrit the chocolate in the microwave or in a water bath until you get a homogeneous and no lump paste.
– In a bowl place the liquid cream and add half the melted chocolate (300 g). If you like and this recipe is not for children, add the whist, the rum or the liquor and mix everything. This will be the filling of the Easter eggs that you must keep in the refrigerator.
– Extend the rest of the chocolate melted in a mold for Easter eggs and refrigerate it for 5-10 minutes. Repeat this step by applying a second layer of chocolate and come to put it back to the fridge.
– When the mold of homemade chocolate eggs is well curdled, pour the filling over without exceeding.
– Cover the filling of easy Easter eggs with the rest of melted chocolate and sprinkle above the chocolate sparks or noodles to decorate them.
– Reserve chocolate Easter eggs for 10 minutes in the fridge so that they harden and ready.
If you do not have round molds at home to prepare your chocolate eggs, discover in the next recipe video how to make Easter eggs without mold!
Grandmas fried rosques
The recipe for the fried rods of the grandmother is one of the most traditional desserts of Holy Week in Andalusia. Also called Rosquillos, this sweet is originally from Arabic cuisine, a culture that for many centuries influenced the Andalusian region. Homemade Holy Week Rosques are characterized by being crispy on the outside and tender inside. In each house there is almost a recipe of their own, in addition to the many varieties we find throughout the country, such as eggs fried or orange. To prepare this Holy Week dessert, you must gather the following ingredients and get down to work:
Ingredients
– 1 egg
– 200 grams of flour
– 3 tablespoons of sugar
– 3 tablespoons of olive or sunflower oil
– 1 on soda (one white and one blue)
– 3 tablespoons of milk
– 1 lemon (only your zest)
– 50 grams of sugar to batter
– 1 jet of sunflower oil for frying
Preparation
– Beat the egg with the three tablespoons of sugar.
– Add the oil, the sweet anise and the soda paper. Remove until a whitish foam is formed.
– Add the milk and lemon zest and integrate well.
– Add the flour little by little, since a somewhat sticky dough has to be left. If you see that you need more flour, add more grams.
– Heat a good jet of sunflower oil in the pan. Get your hands with a little oil to manipulate the dough of anises rosques and shape them. It is best to take a small portion and make a hole in the center.
– Now fry the rosques. Take care that they brown well on both parties.
– Remove them from the fire and place them on a plate with absorbent cooking to release excess oil.
– And without long, still hot, rebound them in sugar. You are already ready your grandmothers fried threads!
Pestiños with honey
Undoubtedly, pestiños with honey are one of Holy Week sweets that these parties should not be missing at any table. Natural Andalusian lands and very typical of Jaén, the pestiños have popularized throughout the Peninsula. You can find them in several ways: accompanied by sprinkled sugar or bathed in a syrup prepared with honey and water. For this recipe, we propose how to prepare pestiños with honey to discover this delicious dessert.
Ingredients
– 250 grams of common wheat flour
– 70 milliliters of soft olive oil
– 70 milliliters of Jerez wine
– 1 orange and lemon skin
– 400 milliliters of sunflower oil for frying
Р200 grams of honey and a splash of water for the pesti̱os syrup
Р1 tablespoon Matalah̼va seeds
– 2 tablespoons of sesame seeds
Preparation
– Peel the lemon and very fine orange peel. Put them to heat with the oil in a pan or casserole with the heat to a minimum to avoid burning.
РAfter a minute, turn off the heat and add the matalah̼va or green anise to the oil. Remove to release its flavor and reserve to emulsify meanwhile.
– Add the flour already sifted in a bowl and add sesame. Remove to mix and the seeds are distributed throughout the flour.
РWith a metallic strainer, it strains the emulsion of the citrus crowds and the matalah̼va inside the flour of the bowl. Add Jerezs wine and remove to form a dough that takes off from the container. Take out and knead a few minutes. It should not stick on any surface, the dough is very manageable.
– After a time of kneading, cover with a cloth in a bowl and let stand 30 minutes. Then, take out the dough to work it on a wide surface.- Display the dough and leave it very fine so that when frying does not swell. You can make the cuts with a round or square mold, but if you don have, you can cut with a knife and make rectangles. Then, together the tips of each end and press in the center so that they do not stick and do not open.
РHeat oil in a pan and fry the pesti̱os. Also prepare a tray or source with absorbent paper to remove excess oil. Each one must fry for about 2 minutes on each side, do it over medium heat so that they do not have too much.
РOnce ready, heat honey and a splash of water. Let warm while honey is dissolved and a syrup forms. When ready, you can amend the pesti̱os and serve them at the table. Enjoy your pesti̱os with honey!
French Flowers
Although this Holy Week dessert may be not as simple as the previous ones for its elaboration, it can be quick to prepare if we have a flower -shaped iron at our disposal to elaborate it, since with few ingredients and something more than one of one Time you can have your Holy Week Fritics ready to surprise everyone.
Ingredients
– 2 eggs
– 225 grams of flour
– 200 milliliters of milk
– 1 tablespoon of sugar
– 3 tablespoons of olive oil
– 1 pinch of salt
– 1 liter of sunflower oil for frying
– 75 grams of sugar to batter
– 1 tablespoon of cinnamon powder
Preparation
– Casca the eggs in a not very large bowl. Put the tablespoon of sugar and bat.
– Incorporates olive oil and milk and mix well.
– Add the pinch of salt and the flour and mix to undo the lumps. A slightly pasty dough has to be, but rather liquid. Let it rest 10 minutes in the fridge.
– Put the liter of sunflower oil in a small saucepan, higher than wide. Enter iron in the form of flower into sunflower oil to heat.
– When the oil is very hot, remove the iron and put it in the dough.
– Introduce the iron with the dough into the hot oil to obtain the fried flowers. You have to hold iron all the time to prevent it from falling at the bottom of the saucepan. If the oil rises a lot through the foam, the iron rises a little.
– Take out the flower once golden and leave it on a plate with absorbent paper.
– Mix the sugar to batter with the cinnamon and pass the fried flowers through it still hot.
– Do not forget to remove the remains of dough that remain in the oil so that the fried flowers are done well. When you are less dough, change it to a smaller bowl so that flower -shaped iron is impregnated well.
Crespells
These tea pasta or cookies called Crespells are a very characteristic sweet of the island of Mallorca, where it is common to find them in bakeries and pastries, especially during Holy Week. They can have different forms: stars, fish, flowers, hearts, animals, among others. They have approximately one centimeter thick and tend to decorate with gloss sugar on top. Continue reading and discover how Crespells in an easy and fast way:
Ingredients
– 100 grams of sugar
– 100 grams of pig butter (at room temperature)
– 275 grams of wheat flour
– 35 grams of sunflower oil
– 35 grams of orange juice
– 2 egg yolks
– 3 tablespoons Glass sugar (to decorate)
– 1 piece of zest of a lemon
Preparation
– Remove the pig butter to be at room temperature. The lemon peel and squeeze the orange juice.
– See all the ingredients in a container. Start with liquids and end with flour. Go stirring all the time to integrate well.
– Once you get a malleable dough, you can knead it with your hands. You will be ready when you see that you stop sticking to the walls of the container. Sprinkle a little flour on a smooth surface and work the dough for about three minutes.
– Flange the dough of the cookies on a baking paper. Help yourself with a roller, forming a layer of an approximate thickness of 1 centimeter. With the help of a mold, or simply with a knife, draw figures in your preferred way on the dough, and take them carefully.
– Enter the tray into the central part of the oven at 180 ºC for about 25 minutes with heat up and down. You will observe that the tips are slightly brown, that is the idea. If you see that they are browning too much, the oven temperature goes down a bit.
– When they are ready, let them rest with the oven open a couple of minutes before removing them. Deposit the crespells in a grid so that they air and do not moisten with the steam. When they have cooled completely, sprinkle the icing sugar on top.
Milk cap
If you prefer to choose to surprise all these parties with an international dessert, we recommend this wonderful recipe for milk hood. It is a very typical sweet from northern Mexico, although today we find it extended throughout the country. Its protagonist, condensed milk, will not leave anyone indifferent. If you don know what dessert prepare this Holy Week, this milk cap is perfect for you. Gather the ingredients and learn to elaborate it with these simple steps:
Ingredients
– 3 bobbins for the base
– 3 tortillas (optional)
– 100 grams of raisins
– 100 grams of almonds to decorate
– 1 small cherry can
– 2 tablespoons of grated cheese to decorate
– 1 Tequila Cup
– 1 pinch of oregano
– 1 pinch of smell nails
– 1 cup of frying oil
– 1 can of condensed milk
– 1 cup of skim milk
– 1 cup of lactose milk
– 1 cinnamon branch
Preparation
– Rebana Los Bolillos and cut the triangle -shaped tortillas.
– Heat a little oil and fry bread and tortillas. When golden brown, retire them and put them on absorbent paper paper.
– Enter the milks into a pot along with the raisins, the cherries split in half and the spices and calm them until they begin to boil. Once it breaks to boil, add the tequila.
– Pick the almonds and reserve them. This ingredient will serve to decorate and give a crunchy touch to the dessert.
– To mount the milk cap, take a mold and place well distributed tortillas. Then, put a layer of bolillo slices on top, pour a little milk, place another layer of bolillo, another milk and so on to end the ingredients.
– Sprinkle almonds and grated cheese as a final touch. Let the dessert acquire an ambient temperature to serve it.
– You can also sprink color chips to make the most colorful presentation.
Youve already seen how simple it is to prepare the milk cap! We recommend serving it with mounted cream or vanilla ice cream to enjoy a very cool dessert. If you want to learn step by step how to prepare this dessert, don miss the next recipe video!
Other original Holy Week desserts
All traditional Holy Week desserts are delicious, original and easy to prepare. Even so, in Recipesgatis we still have many traditional homemade sweets to propose, with which you can surprise all these parties. Here we leave you a selection of recipes with other Easter dessert
– Chocolate muffins with chocolate pepitas
– Rompope flan
– Chocolate and cream truffles
– Grandmas milk rice
– Calatrava bread
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