Easy Spanish Dessert Recipes

Spanish Oil Cakes

 

Ingredients

• 1 tbsp Dry Yeast


• 6 tbsp Spanish Virgin Olive Oil


• 12 tbsp Warm Water


• 1 tsp Salt


• 2.1/3 cups Unbleached White Flour


• Granulated Sugar for topping


• Anise seeds for topping

Instructions

• Mix warm water, yeast, salt and olive oil in a large mixing bowl until the yeast dissolves completely.


• Gradually add flour and sprinkle water till the dough has a smooth consistency. Use a kitchen towel to cover the bowl. Leave it in a warm spot for 30 minutes.


• Heat oven to 450 degrees F.


• Grease 2 cookie sheets with oil. Turn the dough out onto a floured board. Pinch off a small amount of dough and use your hands to roll into a ball about 1½ times the size of a golf ball.


• Using a rolling pin, roll the ball of dough out until very thin. Roll out the dough into approximately 8-inch circles. Carefully transfer each one from the cutting board on to the cookie sheet. Sprinkle with sugar and anise seeds.


• Place cookie sheets in the pre-heated oven and bake. After approximately 10 to 12 minutes, if the edges are turning brown, remove them from the oven and cool slightly. Serve warm as a light dessert.

 

Baked Bananas

Ingredients

• 4 Bananas


• Grated rind and juice of 1 Orange


• 2 tbsp Dark Rum


• 50g Brown Sugar


• 30g Butter

Instructions

• Peel and slice the bananas. Place the slices in a heat proof serving dish.


• Pour the orange juice and rum over the sliced bananas, then sprinkle with the sugar and grated rind of the orange.


• Cut the butter into small cubes and place on top of the bananas.


• Cover with foil and place in a 180 degrees F preheated oven for 15 minutes.


• Serve warm with fresh cream or vanilla ice cream.

 

Churros

Ingredients

• 1 cup White Flour


• ¼ tsp Baking powder


• 1 cup Water


• 1 tbsp Vegetable oil


• 1/8 tsp Salt


• 1 tsp Granulated Sugar


• Oil for frying


• Several tbsp Granulated sugar to sprinkle or Honey

 

Instructions

• Pour vegetable oil into a large heavy bottomed frying pan. Make sure there is about 2 inches of oil in the pan so that the churros float freely while frying. Set pan aside.


• In a medium sauce pan, pour 1 cup water. Add oil, salt, sugar and stir. Bring water to a boil.


• While waiting for water to boil, dry the cup used to measure the water and use it to measure flour, since it is necessary to have equal parts of flour and water. Pour flour into a medium-sized mixing bowl and add baking powder and stir.


• Once water boils, remove saucepan and begin heating oil in frying pan.


• Slowly pour boiling water from saucepan into flour mixture - stirring constantly with a fork until the dough becomes lump-free.


• Spoon dough into a large cookie press or pastry bag.


• Carefully squeeze dough into hot oil and fry until golden brown. Remove with a slotted spatula or long-handled fork. Place on a paper towel to drain.


• Once drained, cut into manageable lengths. Sprinkle with sugar or drizzle with honey and serve.

 

Spanish Hot Chocolate

Ingredients

• ½ cup Unsweetened powdered Cocoa


• 1 cup Sugar


• 7 tsp Corn flour


• ½ cup Water


• 4 cup Milk

 

Instructions

• Mix the cocoa and sugar together.


• Dissolve the corn flour in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir until it is a smooth paste.


• Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer.


• Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.