The bones from Extremadura They are a sweet recipe typical of Extremadura, where they are prepared from All Saints, through Carnival to Easter. The same recipe is known in Andalusia as Bones of Saint Expeditusan especially popular sweet during Holy Week in Seville.
They are reminiscent of donuts because of the type of dough they are made with, as well as the process. They are a very traditional type of fried sweet in which humble ingredients are used, but whose result is tremendously addictive.
The grace of this sweet consists of giving the dough a bone shape, something very simple to do as you can see in the step-by-step images. The dough rises a lot when frying, so do not make the portions larger than what we indicate or you will end up with bones instead of bones from Extremadura. With them we increase the list of recipes for Lent and Easter and recipes for All Saints that we have to our credit, all of them delicious. Don’t miss them.
In a deep bowl, beat the egg with the milk, the olive oil, the sugar and the ground anise. If we do not find ground anise grain, but we do find grain, we can grind it in a mortar and pass it through a strainer to remove the shells and keep a fine powder. We add all the flour at once along with the yeast and lemon zest. We mix until homogeneous.
We take portions of 20 grams. The dough is a bit sticky, so yes we lightly grease our hands we can handle it better. We roll each portion on the table and form an elongated cylinder, we fold it on itself (as you see in the step by step) and we roll it again so that it is united and the dough does not separate when frying. We only leave the two ends separated, which are what give this candy a bone shape.
Heat plenty of sunflower oil in a pan and, over medium heat, fry the bones in batches of four or five. It is important keep the oil at a constant temperature and not too high, so they don’t burn on the outside and remain raw inside. Drain in a dish lined with absorbent paper and coat in sugar before they cool.
Stainless Steel Spider Skimmer-Professional Steel Wire Skimmer-Colander and drainer for water or oil-Metallic Skimmer for cooking-Rasera Kitchen handle high heat resistance-14cm
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With what to accompany the huesillos from Extremadura
these are so delicious bones from Extremadura that any time is a good time to have one, although our favorite time is mid-afternoon. With a coffee with milk, with an infusion or any other drink that we like to drink at snack time. A vice that we will not mind having at all.
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