Halloween arrives as one of the year’s most anticipated nights, followed by All Saints’ Day, a national holiday that invites people to explore and surprise with delicious ideas in the kitchen.
The spotlight often falls on desserts during this festive period. Desserts are perfect for delighting every guest and, especially, the little ones in the house.
Pay attention to what follows. Here are dessert and candy ideas to celebrate a memorable moment on the calendar.
Bones of saints
Contents:
- 1 egg yolk
- 2 tablespoons anise
- For the almond paste
- 150 g ground almonds
- 200 g sugar
- 100 ml water
- powdered sugar
- For the sweet yolk
- 4 egg yolks
- 100 g sugar
- 50 ml water
Preparation:
To make the syrup, put sugar in a pot with water and heat until it thickens. Beat the yolks in a bowl, then whisk in the syrup gradually until the mix becomes creamy. Let it cool. Next, mix the ground almonds with the sugar and water to form a smooth dough. Knead the almond paste with clean hands until it binds nicely. Dust a clean surface with powdered sugar, roll out the dough to a thin sheet, and spread the egg yolk sugar line along one edge. Roll the dough into a cylinder, then cut into pieces about 4 centimeters long.
Dip the pieces in anise so they pick up aroma and color, then brush them with a little whipped egg yolk. Cook briefly on a hot grill, just until they take on color. Remove from heat and let them cool a moment before serving.
Dead bread
Contents:
- 500 g flour
- 30 g yeast
- 5 eggs
- 75 ml milk
- 150 g sugar
- lemon zest
- 225 g butter
- 50 g sugar
- For chocolate
- 400 g dark chocolate
- 1 liter of water
- 1 cinnamon stick
- 50 g sugar
Preparation:
- Place flour in a bowl. Add sugar, lemon zest, and three eggs. Warm the milk, dissolve the yeast in it, and pour into the bowl. Mix well with hands and begin kneading. Add butter gradually while kneading continues until smooth.
- Set the dough on a flat surface and work it for about ten minutes, pausing occasionally to tap the table. When it becomes firm and no longer sticky, transfer to a bowl, cover, and rest for about an hour.
- Return to kneading. Form one large ball and one smaller ball. Place the large ball on a buttered tray. Cut the small ball into five pieces, roll one piece, and nestle it in the middle of the large ball to resemble a skull. Shape the remaining pieces into bones and arrange in a cross pattern.
- Let it rest for 25 more minutes. Brush with egg wash and bake at 180°C for 20 to 25 minutes. For the glaze, whisk an egg white with a bit of sugar and spread over the bread of the dead. Sprinkle with remaining sugar and let it set.
- Prepare the chocolate glaze by melting the chocolate in a saucepan over low heat with cinnamon sticks and a splash of water. Stir well and serve with the finished bread.
Wind pastry
Contents:
- 125 g flour
- 30 g butter
- 1/4 liter water
- 40 g sugar
- 4 eggs
- lemon zest
- Salt
- olive oil
- powdered sugar
Preparation:
In a pot, combine water, butter, sugar, lemon zest, and a pinch of salt. Bring to a boil, then add flour and stir to prevent sticking. Remove from heat and let cool. Add eggs one by one, mixing after each addition. Let the dough rest for two hours to gain viscosity.
Heat a pan with a little oil over low heat. Drop a tablespoon of batter and gradually add more to create individual pastries. The dough will rise, so give them space. Turn them as they brown on all sides. When done, drain on absorbent paper, plate, and dust with powdered sugar for serving.