top 5 dessert recipes from spain

CINNAMON ROLLS



Even though many proclaim that the cinnamon bun is originally from Sweden, this is actually a traditional American recipe. Amazingly fluffy buns with a creamy filling of pecan nuts, cinnamon, and brown sugar. The buns will be crisper if you don’t melt the butter but rather work it into the dough as described in the recipe.

Ingredients

  • 25 g / 1 ¼ tbsp yeast
  • 5 dl / 2 ½ cups milk (room temperature)
  • ½ tsp salt
  • 1 ½ dl / ¾ cup sugar
  • 1 egg
  • About 15 dl / 7 ½ cups white all-purpose flour
  • 150 g / 1 ¼ sticks butter
  • 1 egg for brushing
  • 3 dl / 1 ½ cups pecan nuts
  • 150 g / 1 ¼ sticks butter (room temperature)
  • 1 ½ dl /  cup brown sugar
  • 2 tbsp ground cinnamon
  • 1 tbsp vanilla sugar
  • 2 ½ dl / 1 ¼ cups powdered sugar
  • ½ tsp vanilla sugar
  • 1–2 tbsp orange juice

Directions

  1. Crumble the yeast in a bowl and pour in the milk.
  2. Add salt, sugar, and egg and whisk well. Pour the flour in the bowl as well and work into dough.
  3. Lastly, add the butter and knead the dough until even.
  4. Let the dough rise for about two hours, or until the size of the dough has doubled.
  5. Chop the nuts. Put 1 dl / ½ cup of the nuts aside. Stir all of the ingredients for the filling together by hand or with a food processor.
  6. Put the dough on a lightly floured table and knead until it no longer sticks to the table or your hands.
  7. If needed, you may add extra flour, but avoid letting the dough become too compact.
  8. Divide the dough into two equal parts and roll them out into two rectangular sheets of about 30x40 cm / 12x16 in.Cover the dough sheets with the filling and roll them together, starting from the longest side.
  9. Slice the rolls pieces into 2–3 cm / 1 in. thick. Place the buns in paper cups or on a buttered or lined baking sheet.
  10. Set the oven to 250 C / 480 F degrees. Let the buns rise for an additional 30 minutes.
  11. Brush them with egg.
  12. Decorate with the remaining chopped pecan nuts.
  13. Bake in the oven for 8 to10 minutes. Let the buns cool.
  14. Stir the frosting together and drizzle it over the buns.


SAFFRON ROLL CAKE WITH LEMON CURD



Roll cakes are one of the easiest pastries to bake. Not to mention the fact that you can vary the taste of both the dough and the filling. This simple roll cake is especially good with a filling of lemon curd and cream.

Ingredients

  • 3 large eggs
  • 2 dl / 1 cup sugar
  • 1 tbsp water
  • ½ g (1 packet) / –½ tsp saffron
  • 2 dl / 1 cup white all-purpose flour
  • 2 tsp baking powder
  • Finely grated zest of 1 lemon
  • 2 dl / 1 cup heavy whipping cream
  • 2 dl / 1 cup lemon curd
  • 2–3 tbsp sugar for the paper

Directions

  1. Set the oven to 250 C / 480 F degrees.
  2. Whisk the eggs and sugar until white and fluffy.
  3. Bring the water to a boil and add the saffron.
  4. Let it sit for 5 minutes.
  5. Pour the saffron water in with the egg mixture.
  6. Blend the flour and baking powder and add that to the mixture as well.
  7. Add half of the lemon zest.
  8. Line a baking pan with parchment paper and spread the mixture on top.
  9. Leave a small border of about 2 cm / 1 in along the edges. Bake for about 5 minutes.
  10. Place a piece of parchment paper on the table.
  11. Sprinkle the sugar and the rest of the lemon zest on the paper.
  12. Place the cake on the paper and then pull the paper out from under the cake.
  13. Let the cake cool down.
  14. Whip the cream and blend it with the lemon curd.
  15. Cover the cake with the filling and roll it up.
  16. Let the roll sit for a while, with the seam facing down, before you cut it into pieces.

CRISPY SYRUP COOKIES




Syrup cookies, or caramel crisps, are some of the absolute best cookies in existence. They may look a little modest, but with their crispy outer crust and sticky, caramel-like core they are simply irresistible. If you want, try adding a tablespoon of cocoa or some ground almonds to the dough.

Ingredients

  • 200 gs / 1  sticks butter (room temperature)
  • 2 dl / 1 cup sugar
  • 1 ½ dl /  cup light corn syrup
  • 1 egg yolk
  • 5 dl / 2 ½ cups white all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Directions

  1. Whisk butter, sugar, corn syrup, and egg yolk together, preferably with an electric mixer.
  2. Mix and add flour, vanilla sugar, and baking powder.
  3. Let the dough rest in the refrigerator for about 30 minutes.
  4. Set the oven to 175 C / 350 F degrees and line two baking sheets with parchment paper.
  5. Split the dough into four equal parts and roll them out on the two baking sheets so that they stretch from one end to the other lengthwise.
  6. Flatten them lightly with your hand.
  7. Bake for 15 minutes and cut into pieces while still hot.
  8. Let the cookies cool on the sheet.
  9. Store them in a tin with a lid.

SAFFRON BUNS WITH ALMOND PASTE AND ORANGE



Moist and sweet buns with a fresh taste of orange.
Ingredients
  • 150 g / 1 ¼ sticks butter
  • 5 dl / 2 ½ cups milk
  • ½ g / –½ tsp saffron
  • 50 g / 2 tbsp yeast for sweet dough
  • ½ tsp salt
  • 1 ½ dl /  cup white all-purpose flour
  • 13–15 dl / 5 ½–6 ½ cups wheat flour
  • Grated zest and juice of 2 oranges
  • 3 dl / 1 ½ cups raisins
  • 100 g / 7 tbsp butter (room temperature)
  • ½ dl / ¼ cup sugar
  • 1–2 tbsp white all-purpose flour
  • 150 g almond paste
  • 1 egg
  • 150 g / 5 oz almond flakes
  • 3 tbsp granulated sugar

Directions

  1. Melt the butter in a saucepan.
  2. Add milk and saffron and let the liquid turn lukewarm.
  3. Crumble the yeast and mix it with the liquid in a bowl.
  4. Add salt, sugar, and flours.
  5. Save some of the flour for the shaping of the buns later on. Knead the dough for about 10 minutes until it’s smooth.
  6. Then let it rise for about an hour or until it has doubled in size. Pour the orange juice into a small saucepan with the raisins.
  7. Let it come to a boil and then cool down.
  8. Cover the table with flour and place the dough on top.
  9. Knead it until firm and smooth.
  10. Split the dough into two equal parts.
  11. Roll out each piece into rectangles of about 30x50 cm / 12x20 in.
  12. Blend the softened butter, grated orange zest, sugar, and almond paste (or mandelmassa).
  13. Spread the mixture over the two squares of dough.
  14. Add a layer of the boiled raisins and sprinkle the flour on top.
  15. Roll each rectangle from the long side, making sure you get it nice and tight.
  16. Slice the long rolls into pieces of about 2.5 cm / 1 in and place them in paper cups.
  17. Let them rise for an additional 30 minutes.
  18. Set the oven to 225 C / 440 F degrees.
  19. Brush the buns with the beaten egg and sprinkle almond flakes and / or granulated sugar on top.
  20. Bake for 10 to 12 minutes or until they have a nice, golden color.

PANFORTE FROM SIENNA



This recipe stems from the Middle Ages in Italy. You may make this cake year-round, but it is first and foremost prepared during the holidays. It is often sold as beautifully wrapped, small-portioned cakes. Panforte means “strong bread,” which refers to the fact that this cake contains spices, such as white pepper and ginger. The ingredients of panforte vary greatly from recipe to recipe. This variety includes generous amounts of chocolate, nuts, and honey and tastes heavenly.

Ingredients

  • 200 g / 7 oz dried figs
  • 200 g / 7 oz dried apricots
  • 100 g / 3.5 oz pickled ginger
  • 200 g / 7 oz dark chocolate
  • 500 g / 1 ½ cups honey
  • 250 g / 1  cups sugar
  • 500 g / 1 lb nuts of your choice (for instance, walnuts or almonds)
  • 100 g / ½ cup raisins
  • 250 g / 2 cups white all-purpose flour
  • 100 g /  cups cocoa
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground white pepper
  • 2 tbsp powdered sugar for decorating

Directions

  1. Chop figs, apricots, and ginger.
  2. Break the chocolate into smaller pieces and let it melt slowly in the microwave or in a double boiler on the stove.
  3. Make sure that no water spills on the chocolate.
  4. Let the chocolate cool.
  5. Set the oven to 150 C / 300 F degrees.
  6. Lightly roast the nuts. Mix honey and sugar in a pan with a thick bottom.
  7. First, melt it slowly on the stove and then let it come to a boil.
  8. Do a marble test to see if the sugar mixture is done: Pour a teaspoon of the sugar mixture into a glass of cold water.
  9. When you can shape a marble out of the syrup, it is ready.
  10. Add the melted chocolate to the sugar and mix well. Pour all of it into a large bowl.
  11. Mix in the rest of the ingredients and stir the heavy blend as best as you can.
  12. Line a springform pan, about 26 cm / 10 in diameter, with parchment paper.
  13. Scoop the mixture into the pan and bake for 30 minutes.
  14. Let the cake cool completely before you cut it. Top with powdered sugar before you serve.

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