Spanish Holy Week sweets to satisfy your sweet tooth

Holy Week sweets are an attraction of the holiday, especially for the gluttons. The bakeries are full of different treats among which it is difficult to choose just one, and which are perfect for these days of rest. Do you want to discover them?

Holy Week sweets for these holidays

Leche frita

Leche frita (fried milk) is one of the most typical sweets of Castilla y León and the Basque Country. Both places claim the authorship of this dessert. The origin is still uncertain, but what is clear are the ingredients to make it unbeatable: toasted flour, milk and sugar. They are cut into portions that are then fried. There are variations both in the addition of various ingredients and in their method of preparation. It is important to eat them the same day or the next day, since they are not easy to preserve. Who could resist them?

Buñuelos

This is one of the most popular Holy Week sweets in Spain. We have been enjoying this delicious recipe since the 16th century. Throughout our geography we find different variants of it. The most popular are the buñuelos de viento. These buñuelos are fluffy and the air bubbles are used to fill them with different ingredients depending on the place: sweet potato, dried figs, cream… In Andalucía it is typical to see them fried and covered with honey. They are also flavoured with lemon, cinnamon or vanilla. The ones from Ampurdán are very popular, shaped like threads. Which one would you choose?

Roscos fritos

In Andalucía, pastries are in their full glory at this time of year. Along with pestiños, roscos fritos(fried doughnuts) is one of the most typical recipes in the Holy Week. Like most Andalusian recipes, its origin is Arabic. Although all Lenten desserts tend to be caloric, it could be said that roscos win as they are made with a large amount of oil and sugar. But, once a year it does not hurt!

Segovian florones

It is the dessert par excellence, one of the most widespread in Castilla y León. Its flavour is a real delight but it is also worth knowing for its spectacular designs, made with special moulds. In the past, women competed to see who had the most original florones (the tool). These passed from generation to generation between mothers and daughters as a real treasure. It is also common to see it in other areas of Spain such as Extremadura. The result is always a beautiful fried flower, crispy and delicious.

Torrijas

The queen of all baking queens. There is no corner in Spain where we cannot find this delicious sweet in all its variations. It is not really known when this tradition began since, according to documents from the 15th century, it was eaten by women in labour to recover. Be that as it may, the torrijas recipe is a real delight. They can be made with wine, milk, honey, a touch of anise… So you can make them, here you have the recipe.

Monas de Pascua

It is a typical food of Murcia, Valencia, Cataluña, Aragón and Castilla-La Mancha. The most famous are in Murcia, where they can be eaten throughout the year. This sweet and tender bun usually contains a boiled egg inside that was broken on the forehead of someone else. The tradition was that the godfather gave the mona to his godchild on Easter Day. A highly appreciated gift.

Easter eggs

We could not possibly end this list of Holy Week sweets without mentioning the world-famous Easter eggs. They are the most eagerly awaited sweet by the little ones. These eggs, in addition to being delicious because they include chocolate and other ingredients, can be true works of art with their exterior designs. This tradition is growing popular around Spain and is a special day for the younger ones whose fun lies in hiding these eggs to be found later. An ideal way to end the holidays.

 

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