Vegan Easter hojuelas

Name: Vegan Easter hojuelas
Total time: 75 min
Yield: For 30 units
Ingredients: 250 gr. wheat flour; 1 tablespoon flax seeds (ground); 3 tablespoons water; 60 ml. white wine (sweet); 1/2 teaspoon aniseed (ground); 65 ml. extra virgin olive oil (mild flavor); 200 ml. extra virgin olive oil (to fry); 400 ml. agave syrup

1 h*Total time

EasyDifficulty

For 30 unitsAmount

* Plus 15 minutes of rest

Hojuelas are one of the traditional sweets eaten during Holy Week, especially in Castilla-La Mancha, although they are also made in other parts of the Iberian Peninsula.

This sweet dates back to the Middle Ages, is Sephardic in origin and shows a strong influence from Arab pastry-making. As you've probably guessed, it's another of the famous “frutas de sartén” or “frying-pan sweets”, pastry doughs that are cooked by frying them in a pan, like buñuelos, leche frita or torrijas, all of which come from the Jewish Passover.

These hojuelas are a sweet with a delicious aniseed flavour and a very thin, crispy dough, usually coated in sugar or, even more irresistibly, drizzled with a little syrup.

They need very few ingredients, all of them things we always have to hand, and on top of that, the method is very, very simple, so they're a great option for making something really delicious for the holidays without any fuss.

Notes

Make sure that the wine you use has not used any product of animal origin for its elaboration, since elements such as animal albumin, milk proteins, gelatin or isinglass are usually used during the clarification process.

If you don't have a rolling pin on hand, you can use a smooth, clean bottle to roll out the dough.

When frying the hojuelas, make sure they do not burn because they brown very quickly.

If you prefer, you can coat the hojuelas in sugar instead of sprinkling them with syrup.

If you do not have aniseed in grain, you can do without it, although it gives it a very special flavor.

Tap on the steps to mark them as done

Step 1
In a small bowl, mix the flax seeds with the water, stir and let them hydrate for 15 minutes.
Step 2
After this time, put the flaxseed and water mixture, the oil, the ground anise and the sweet wine in a bowl and whisk until the ingredients are well integrated.
Step 3
Add the flour little by little, sifting it, and knead with the hands. When all the flour is thrown, place the dough in a smooth surface and knead it for a couple of minutes, until obtaining a fine and soft dough, not sticky.

Step 4
Once the dough is ready, let it sit in the bowl for 15 minutes, covered with a clean cloth.
Step 5
After this time, we take portions of dough and form small balls with our hands, lightly floured. We roll out each of the balls with a rolling pin until we obtain a very thin dough ( 1 mm thick at most).
Step 6
Heat the oil to fry the Hojuelas over medium heat and, when it is hot, fry them in batches, taking care that they do not burn. When they are browned, place them in a drainer to remove excess oil.
Step 7
When all the hojuelas are made, let them cool and serve them drizzled with a little agave syrup.

Notes

If you don't have a rolling pin on hand, you can use a smooth, clean bottle to roll out the dough.

When frying the hojuelas, make sure they do not burn because they brown very quickly.

If you prefer, you can coat the hojuelas in sugar instead of sprinkling them with syrup.

If you do not have aniseed in grain, you can do without it, although it gives it a very special flavor.

Vegan Easter hojuelas

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Notes

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