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Easter flowers

Review

4 (53)

Preparation

35 min

Difficulty

Moderate
Play
35 min
Recipe
Bread
Breakfast
Moderate
Spanish
Desserts

Description

The challenge is not cooking the typical Holy Week sweets following the instructions of the traditional recipe, that one you have from your grandmother. And your grandmother’s grandmother. And so on. The real challenge is to do it just during these days because ¿who didn’t want to do this recipe like, let’s say, August? 

Ingredients

Servings for 15

Milk
250ml
Egg
1
Sweet anisette
30ml
Flour
200g
A pinch of salt
Orange zest
Sugar
Ground cinnamon

Preparation

1

Whisk the egg in a bowl to prepare the batter. Mix with the milk, anisette, and orange zest.

2

Add flour little by little and blend with a mixer until there are no lumps. Cover and place in the refrigerator for 20 minutes.

3

Heat sunflower oil in a deep pot to deep fry, placing the rosette iron inside the oil to heat it too.

4

The mould needs to be very hot to keep the batter inside.

5

Dip the rosette iron ½ to the top in the batter and then place it in the pot. Shake the rosette iron gently to release the flower.

Chef's tip

Fry evenly and place on a paper towel before adding cinnamon sugar all over.

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