The easiest recipes for your handmade desserts of this Easter
Every year around this time the bakeries are full of sweets, although traditionally Holy Week and Easter is associated with a religious period of abstinence. However, it is true that the best desserts are made by the nuns at this time.
For that reason and with the arrival of these holidays, we have developed two typical recipes for you to cook with us step by step.
What are the typical Easter desserts?
There are many famous sweets that triumph at this time: traditional “torrijas”, “buñuelos”, Easter Cake, chocolate eggs, “panquemados”... A wide variety of desserts and different recipes to make them that make Easter a short period of very sweet gastronomic holidays.
We have selected from all of them two known recipes that can not miss on your table these holidays. Surely you have tried both ”milk torrijas”, as cream ”buñuelos”, two of the most traditional desserts that you will undoubtedly enjoy with your family during Easter.
So that you can easily cook these delicious homemade desserts, we have prepared the simplest recipes so that you can make them even with the youngest in the family.
Ingredients for cooking “Easter torrijas”
- A loaf of Spanish bread, it is very important that it has been bought or made the previous day.
- Litre of milk
- 4 Eggs
- A stick of cinnamon together with the peel of half of a lemon
- 300 grams of sugar mixed with a tablespoon of ground cinnamon
- Half a litre of sunflower oil
Recipe step by step: "Milk Torrijas"
To begin, boil the milk in a saucepan with the cinnamon stick and lemon peel. It is important that the mixture reaches boiling point, once it reaches that boiling point remove the saucepan from the heat and let it stand for about 5 minutes.
In the meantime, cut the bread into slices and beat the 4 eggs. Then soak the sliced bread, first in the milk and then dip the soaked bread into the beaten eggs.
Once they are all coated, you only have the final step, but you have to do it very carefully so that your torrijas are perfect: in a large frying pan, heat the oil, when it is hot start frying those soaked slices. When you remove them, you need to put them on a large dish or platter. It is very important, that on the dish you first place some absorbent paper so that the excess oil is absorbed.
All you have to do is coat the torrijas with the mixture of sugar and ground cinnamon that you have previously prepared. It is advisable to let these torrijas de leche rest for a few hours at room temperature. Then you can enjoy having cooked the best torrijas at Easter. By following these instructions, you will definitely surprise any dinner guests.
What do you need to make delicious cream buñuelos?
In this instance, we will give you separate instructions for the fritters and for the pastry cream.
For the pastry cream, you will need the following ingredients:
- Half a litre of milk
- Half a stick of cinnamon and the lemon peel of half a lemon
- 100 grams of sugar
- 4 egg yolks
- 40 grams of corn flour
The ingredients for the buñuelos are as follows:
- A quarter of a litre of water
- 40 grams of sugar
- 125 grams of flour
- 4 eggs
- Half a litre of sunflower oil
- 30 grams of butter
- 100 grams of icing sugar
- A pinch of salt
Step by step preparation for your cream "buñuelos"
First, we will show you how to prepare the pastry cream, for this you will have to dissolve the corn flour in 200 ml of milk and the beaten eggs.
The rest of the milk should be heated in a separate saucepan with cinnamon and lemon. When it starts to boil add the dissolved corn flour, the well beaten eggs and the sugar.
To conclude this first phase, you must pass the pastry cream through a strainer to prevent any remaining lumps.
You have now finished with the filling for the fritters, so now we proceed to the fritter preparation. To do this, we will start by putting butter, sugar and a pinch of salt in a saucepan. When it starts to boil, you must remove the mixture to add the flour gradually and the egg yolks one by one.
You should gradually stir the dough with a wooden spoon until it comes off the sides. Then let the dough rest for about an hour.
You should leave a sleeve with a nozzle in the dough to be able to fill it with the pastry cream.
Now the dough is ready, it’s time to start shaping the dough into balls to fry them. When they are golden, as in the case of the torrijas, place them on a large dish or plate, again covered with absorbent paper to soak up any remaining oil from the buñuelos.
Now is the time to fill the buñuelos with the pastry cream, not forgetting the final touch, once filled with cream, roll them in the icing sugar.
Now you have the finished the typical Easter buñuelos they are ready to serve. Now it's about your friends and family being surprised at how well you cook these two desserts.
We remind you that in the buffets of our hotels you will be able to enjoy a selection of the most typical desserts during your Easter holidays. We are sure you will love them and we want to encourage you with this guide to cook your Easter desserts in a very easy and tasty way.