the French toast They are the undisputed queens of Easter holiday week. But that doesn’t mean it’s the only sweet treat that many are looking forward to during pageantry. Almost every corner of Spain has its typical desserts and, unfortunately, many of them are not very well known outside the boundaries of the autonomous community.
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Easter cakes have a great tradition throughout the Levante region, but they are also typical of Catalonia and have a special version in Aviles (El Polo). But, for enumeration, The list becomes almost endless: panquemado, toña from Alicante, buñuelos, pestiños, rubiols, crespells and borrachuelos from Malaga, fried milk, hocelos from Extremadura … and rolls of Avila.
he Anise touch The latter is delicious. In addition, they have a significant advantage over other traditional preparations: they are made In just 40 minutes It does not require much kneading time. The only thing is that being a fried dough, it’s not the healthiest option in the world. But, as the saying goes, one candy a year can’t hurt. This makes snacks second to none.
ingredients
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60 milliliters of olive oil (and what is needed for frying)
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200 grams of wheat flour
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30 grams of sugar (and three more spoons for garnish)
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an egg
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60 ml anise
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10 grams of yeast
to prepare
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The first step is to combine the wet ingredients: eggs with anise, sugar and oil. In a separate bowl, you need to mix the dry: flour and yeast.
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Next, you have to bring both of them together, stirring vigorously so that everything is completely integrated.
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The next thing is to let him rest for about half an hour.
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Once this time has elapsed, you have to heat a lot of oil in a frying pan. Meanwhile, it’s time to shape the donuts by dividing the dough into ten equal parts as you can.
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Once the oil is hot, fry the rolls over medium heat until they are well cooked on the inside. When they are golden, remove them to a source with absorbent paper, and decorate them with sugar later.
