The marañuelas They are one of the most typical sweets of Luanco, a tourist Asturian fishing village, where many Asturians spend much of the summer.
These pastas are a classic that spoken since the 18th century. In those times they became famous because, being a compact sweet, which is preserved for a long time, they were a classic that families sent to their emigrant relatives by boat as a gift from their long-awaited land.
But they are also described other traditions and history around the marañuelas, like the one that tells that they were pastries that the bride gave to the groom during the courtship or also a gift that the godparents gave to their godchildren as an Easter bun.
Currently, it is easy to find these cookies all year round. inspired by sailor knotsin any gourmet food establishment in Asturias, and of course in the ovens of Luanco, Avilés and Candáspopulations that also have their own version of marañuelas.
The ones from Candás, unlike those from Luanco, have whole eggs, which makes them a little softer, and those from Avilés are made of a different dough, with a texture more similar to sweet bread. Today at DAP we bring you a little closer to Asturias with our recipe for marañuelas de Luanco. We hope you put it into practice and enjoy it.
We will start by cooking the butter. For that we must use the best quality butter you could, as this is an important ingredient in the recipe. To obtain 125 g we need about 200 g more or less.
Place the butter in a heavy-bottomed, uncovered saucepan over medium heat and let it melt without stirring and without it coming to a boil.
During this process we will get the different components of the butter to separate by density. milk solids remain at the bottom, the fat remains in the middle and the impurities remain on the surface in the form of foam.
When it has melted, turn off the heat and remove from it. We will remove with a spoon all the foam that has formed above, then Pour the fat into a bowl taking care that the whey does not fall from below. This fat is the one we are going to use.
Preheat the oven to 180º with heat up and down. Put the yolks and the egg in a bowl and beat with a whisk, add the sugar and salt and continue beating until everything is mixed.
Add the flour with the lemon zest and the cooked butter it will be at room temperature. We knead by hand or with a kitchen robot until we obtain an elastic dough that is not sticky.
Divide into portions of approximately 25 g. We take a portion and roll it out in the form of a roller about a centimeter thick, then we twist it into a snail. We can also give it a braided or knot shape.
Place the marañuelas on a baking tray lined with baking paper and we bake about 15 minutes or until they begin to brown.
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With what to accompany the marañuelas of Luanco
The luanco marañuelas They are fairly compact pastries, so the ideal is to have a good coffee with milk on hand, or a glass of Asturian milk to accompany them and soak them.
in this recipe they will be too clearbut since in DAP we do not want to throw anything away, here we leave you some recipes to take advantage of the egg whites to take advantage of them.
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