Write these recipes for typical desserts of All Saints

While it’s true that few people will realize that donuts or pestiños can be made better than at grandma’s house, the truth is, it’s not hard to make them at home with a good result and without spending too much time or effort.

bones of saints

• 250 grams ground almonds

• 200 grams of sugar

• 100 milliliters of water

• lemon zest

• powdered sugar

• four egg yolks

• 100 grams of sugar

• 50 milliliters of water

• 200 grams of powdered sugar

• 5 tablespoons of water

• Make sherbet on low heat with water and sugar.

• Add the syrup to the almonds and then the lemon zest.

• Let this marzipan rest for two hours.

• After the time has elapsed, sprinkle powdered sugar on the counter and knead the dough. Extend it with a roller so that the thickness does not exceed three millimeters. Cut the pieces about five millimeters wide.

• Then it’s time to prepare the yolk filling. To do this, beat the egg yolk well.

• At the same time, prepare another syrup in the same way as with almond paste.

• After removing from the fire, integrate it with the yolks.

• This mixture should be cooked in a double boiler for about 30 minutes until a thick cream remains.

• Rest for an hour in the refrigerator.

• The next thing is to assemble the bones of the saints, stuffing the marzipan with egg yolk. When all is done, prepare a glaze with water and powdered sugar and take a bath.

pastry

• 170 grams of flour

• three grams of yeast

• 250 grams of water

• 50 grams of butter

• four eggs

• Salt

• a teaspoon of sugar

• frying oil

• sugar to decorate

• The first step is to sift the flour with the yeast.

• Boil water in a saucepan with butter, salt and sugar.

• Add all the sifted flour at once and mix until you get a dough that does not stick to the sides of the pan. Remove from heat and let cool.

• Then add the eggs one by one, whisking them with an electric beater.

• Wait half an hour.

• Form small balls with two teaspoons of coffee.

• Fry until well browned.

• Remove excess oil and garnish with sugar.

panels

• 150 grams of sweet potatoes

• 150 grams of pine nuts

• 170 grams of ground almonds

• an egg yolk

• 130 grams of sugar

• Grated rind of a lemon

• The first thing is to cook the sweet potato until tender.

• After cooling, mash and puree.

• Add sugar and lemon zest to this.

• Add the egg yolk and then the ground almonds.

• Form into balls and ‘steal’ with pine nuts.

pestinos

• 400 grams of flour

• 100 milliliters of olive oil

• 100 milliliters of white wine

• 20 grams of anise seeds

• 20 grams sesame

• orange zest

• lemon zest

• a stick of cinnamon

• cinnamon powder

• sugar to decorate

• Flavor the olive oil: To do this, put a cinnamon stick, lemon and orange zest in a saucepan. Leave it on low heat for about 20 minutes. Add the anise and leave for another five minutes. Take it out, strain it and let it cool.

• Fry the sesame seeds in a pan.

• Mix flour, sugar, wine and oil in a bowl. Also a pinch of salt. Then add orange juice and roasted sesame seeds.

• Wait half an hour.

• Roll out the dough and cut it into squares. Do the traditional way by bringing the opposite corners to the middle.

• Fry in plenty of oil.

• When removed from the heat, remove excess oil and drizzle in a mixture of sugar and cinnamon.

muffin

• three eggs

• Half a kilo of flour

• Six tablespoons of olive oil

• six tablespoons of sugar

• lemon zest

• 50 milliliters of orange juice

• 50 milliliters of anise

• eight grams of yeast

• Oil for frying the pastries

• Sugar and cinnamon to garnish

• Whisk the wet ingredients: whisk the eggs together with the sugar, orange juice, anise, oil and lemon zest.

• Gradually add the sifted flour together with the yeast to the previous mixture.

• Wait half an hour.

• After the time has elapsed, heat the oil (on high heat) while preparing the dough in the form of donuts.

• Reduce the temperature to medium heat and fry the buns.

• When removed from the heat, remove excess oil and drizzle in a mixture of sugar and cinnamon.