Easter fritters

How to make Easter fritters .

The fritters of Ampurdán are one of the most traditional sweet recipes for Easter .

This variety of fritters , typical of that Catalan region, incorporates anise both in the form of seeds and liquor, and has as a secret ingredient a small amount of lard that gives it that forceful point that adds to the sweet.

The word buñuelo is said to come from the term puñuelo, a name given in Rome to a dessert that was kneaded with the fists; although the origin of the recipe seems to come from the Arab culture.

Its main ingredients are flour (strength to grow), milk and egg, not to mention fresh yeast.

Depending on the region of Spain in which we are, we can find many types of desserts, all to put an altar on.

In Catalonia you can taste these fritters, but our tables were filled with French toast milk , Easter cakes , the  gañotes of Ubrique , delicious  fried donuts , the Panquemado and, of course, the classic donuts .

To prepare these Ampurdán fritters we only need a few ingredients that we will easily find at home or in our trusted store.

We have to take into account that the dough has to rest until it grows, so it is convenient to start preparing them at least three hours before.

While the light dough can be used to prepare the rest of the dishes, with the confidence of knowing that the dessert will not disappoint anyone …

Preparation of the base for Easter fritters

1. We put the flour in a bowl or a large bowl. We crumble the yeast with our fingers, on the flour.
2. We mix well with the help of a manual rod, making sure that there are no lumps.
3. Add the aniseed grain, sugar and a pinch of salt.
4. In another bowl, beat 30 ml. anise with milk and egg.
5. Add the beaten liquid to the flour. We start mixing with a spatula or a wooden spoon and we finish kneading with our hands.
6. We add the lard little by little while we continue working the dough with our hands. We continue until we have a homogeneous and elastic mixture.
7. We smear a bowl with olive oil and toss the dough with the help of a spatula.
8. Cover with a dry cloth and let it soften for an hour and a half or until its size has multiplied by two.
9. We make small balls of dough with our fingers and place them on a baking tray smeared with oil or covered with a silicone sheet.
10. We cover the balls with a dry cloth and let them ferment for one more hour.

Form and fry the Ampurdán fritters

1. We heat a frying pan with medium neutral oil (sunflower or mild olive oil) over medium heat so that it does not add more flavor to the dough.
2. We make a hole in each ball with the help of our fingers and fry the fritters on both sides.
3. The difficulty of this dessert is in the temperature of the oil. Since if it is not very hot, the dough falls to the bottom and care must be taken to keep it afloat.
4. But if it is too hot, a dry wrap forms around the donut that prevents it from growing.
5. Also if the oil is very hot, they will brown very quickly and will be raw inside.
6. The first batch will serve us to try the following ones and they will be delicious.
7. We take them to a plate covered with absorbent paper. In a glass, mix the rest of the anise liqueur with water.

Final presentation of the fritters

1. With a brush, we paint the fritters with the mixture, and immediately pass them in sugar.
2. We can serve warm or cold fritters, it’s the least of it. What is clear is that they are a delicious dessert to take to the table along with coffee, and a pleasant and sweet surprise for breakfast or snack.

We already have our donuts for these Easter parties or for any date of the year.

It is one of those recipes that inevitably return us to childhood, to our grandmothers’ table.

If you like this recipe, be sure to visit our special desserts and sweets for Easter and Easter .

You will find a lot of ideas if you are at Easter. You can see in this step by step how to prepare these Easter fritters.