Three typical desserts to celebrate All Saints’ Day

Typical dishes of this date are already a classic, and among them stand out desserts, which are very useful when it comes to surprising and entertaining all guests, especially the little ones in the house.

Pay attention to the lines below, because we offer you some ideas for preparing your desserts and candies to celebrate such an important event in the calendar.

Bones of saints. Shutterstock

1- Bones of saints

Contents:

• 1 egg yolk

• 2 tablespoons anise

• For the almond paste:

• 150 g ground almonds

• 200 g sugar

• 100ml water

• powdered sugar

• For the sweet yolk:

• 4 egg yolks

• 100g sugar

• 50ml water

Preparation:

To do syrupPut the sugar in a pot with water and heat until it thickens. beat your yellows Add to a bowl syrup Beat it little by little, continuing to beat until it reaches a creamy consistency. Then let it cool.

Put the sugar in a pot with water and heat until it thickens. Add ground almonds In the bowl. Add syrup Add it little by little while continuing to mix until it cools and you have a consistent dough.

knead Almond butter with hands. Stretch the dough with a rolling pin on a clean surface covered with powdered sugar. One to one of the edges egg yolk sugar line, roll the cream to cover the cylinder and cut it. Repeat the process until all the dough is used. Cut the rolls in pieces of about 4 centimeters.

Soak the bones with a little bit of your saint Anise And paint them with whipped egg yolk. Cook on the grill Let it sit for a minute or two until it takes on color. Take it out of the oven and let it cool.

dead bread Shutterstock

2- Bread of the dead

Contents:

• 500g flour

• 30 g yeast

• 5 eggs

• 75ml milk

• 150g sugar

• lemon zest

• 225g butter

• 50g sugar

• For chocolate:

• 400 g dark chocolate

• 1 liter of water

• 1 cinnamon stick

• 50g sugar

Preparation:

• Put the flour in a bowl. Add sugar, lemon zest and 3 eggs. Heat the milk, Dilute the yeast in it and add it to the bowl. Mix well with your hands and start kneading. Add the butter pieces little by little while continuing the kneading process.

• Late stack Place it on a flat surface and continue working on it for about 10 minutes. Tap the table hard from time to time.

• When it becomes very firm and no longer sticky, transfer the dough to a bowl, cover it and let it sit. one hour approximately.

• After that, come back knead A little. Make one big ball and one small ball. Place the larger one on a baking tray greased with a little butter. Divide the small ball into five pieces. Roll one of the pieces and put it in the middle of the big ball. This piece will represent the skull. Cut the remaining pieces into bones. Place them in the shape of a cross.

• leaves to relax 25 more minutes. paint with egg shake and Cook it 20-25 minutes at 180°C.

• Mix an egg white with some sugar and spread it on the deceased’s bread. Sprinkle with the rest of the sugar.

• to chop chocolate and melt it in a saucepan over low heat with some cinnamon sticks and some water. Mix well and serve.

Pastry. Shutterstock

3- Wind pastry

Contents:

• 125g flour

• 30 g butter

• 1/4 l water

• 40g sugar

• 4 eggs

• lemon zest

• Salt

• olive oil

• powdered sugar

Preparation:

Put water, butter, sugar, lemon zest and a pinch of salt in a pot and heat. When it starts to boil, add the flour and stir to prevent the dough from sticking. Remove from heat and let cool. Add the eggs one by one and mix. Let the dough rest for two hours thus gaining consistency.

Place a pan with enough oil over low heat and when it gets very hot, add a tablespoon of the batter. Gradually add more tablespoons. Attention the dough will rise and it will need more space to avoid gluing the pieces together. Turn when appropriate so it gets brown on all sides.

When the pastries are finished, place them on absorbent paper to remove excess oil. Place the pastries on a plate and sprinkle powdered sugar over them to serve.