The Hojuelas are one of the traditional sweets that are consumed during Easter, especially in Castilla La-Mancha, although they are also made in other areas of the peninsula.
This sweet dates from the Middle Ages, is of Sephardic origin and has a marked influence on Arab pastries. As you may have already imagined, it is one of the famous «frying pan fruits» or «frying pan fries », pastry doughs that are cooked by frying them in a frying pan, such as fritters , fried milk or French toast , all of them from Easter bean.
These Hojuelas are a sweet with a delicious and aniseed flavor, with a very thin and crunchy dough, usually coated in sugar or, even more irresistible, covered with a little syrup.
For its preparation, very few ingredients are needed and these are the ones we always have on hand, and also, the process to make them is very, very simple, making it a great option to prepare something extremely rich for the holidays without having to get complicated.
Below you can see what ingredients you need and the steps to follow in order to make one of the simplest and most exquisite sweets, typical of Easter.
|Difficulty level||Preparation time||Rations|
|Easy||1 h.||For 30 units|
* Plus 15 minutes of rest
- 250 gr. wheat flour
- 1 tablespoon flax seeds (ground)
- 3 tablespoons water
- 60 ml. white wine (sweet)
- 1/2 teaspoon grained anise (ground)
- 65 ml. extra virgin olive oil (Smooth flavor)
- 200 ml. extra virgin olive oil (to fry)
- 400 ml. agave syrup
- In a small bowl, mix the flax seeds with the water, stir and let them hydrate for 15 minutes.
- After this time, put the linen and water mixture, the oil, the ground anise and the sweet wine in a bowl and whisk until the ingredients are well integrated.
- 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.
- Once the dough is ready, let it sit in the bowl for 15 minutes, covered with a clean cloth.
- After this time, take portions of dough and form small balls with the hands a little floured. Extend each of the balls with the help of a roller until obtaining a very fine mass (1 mm thick, maximum).
- 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.
- When all the hojuelas are made, let them cool and serve them drizzled with a little agave syrup.
- 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 fishtail 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 flakes, make sure they do not burn because they brown very quickly.
- If you prefer, you can coat the flakes 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.
If you have any questions, you can leave it to us in the comments. And if you dare and want to show your creations to the world, do not hesitate to label us, we will love to see them through the networks!
Do you join us on social networks? You will find us on Facebook, Twitter, Instagram and Pinterest!