Tag: Easter

The Easter Bun is a very, very tender bread, like a brioche, with a delicate sweetness and a subtle aroma of anise, cinnamon and orange. Its texture is absolutely spongy and airy, but it stands out for its glittery layer of crystallized sugar.

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.

The robiols or rubiols are traditional custard-shaped pastries from Mallorca and Menorca, which are customarily prepared especially for Easter.

These fritters are crunchy on the outside and tender on the inside, and inside we find pieces of natural apple that give a texture contrast and an irresistible fruity touch. But what gives them the touch of distinction is, without a doubt, the delicious aromatic point that cinnamon and vanilla give them.

The rice with milk is a dessert of Arab origin made with some of the main ingredients that the Arabs introduced in the peninsula, such as rice, citrus, sugar and cinnamon.

Fried milk is a typical Easter dessert that usually has a square shape (about 3 cm in size and about 2 cm thick) and a soft texture with an interior very similar to cream, but with greater density.

When the most important moment of Holy Week arrives, the recipe of the historical torrijas is indispensable, which are equally incredible in their vegan version.