These are little crowns, similar to beignets but oven cooked, typically eaten during Semana Santa in Ponferrada together with limonada. Due to the fact that they are made from Manteca de Cerdo, or pork fat, the act of drinking limonada while eating them is traditionally, and somewhat irreverantly or non-politically correct, called Mata Judío…
Roscos de manteca e vino
Ingredients:
200g manteca de cerdo
100ml white wine (or a bit less)
80g sugar (we use brown, you can use white sugar, but should put a bit less sugar…also we do not eat too sweet)
500g whole wheat flour
1/2 tsp baking soda
A pinch of cloves, ideally ground.
Directions:
1. Beat the manteca with the egg beater (it is a bit messy, so use a container high enough or be ready to clean your walls).
2. Add the wine, and process all to homogenize the mixture
3. Add the baking soda and the cloves while mixing
4. Steer in the sugar little by little
5. Steer in the flour little by little. Once about 2/3 of the flour is in the mixture, you will need to use your hands to finish the job. Kneed the mixture adding slowly the rest of the flour.
6. Preheat the oven at 180 degrees C. Meanwhile cut pieces of dough, roll them into a sausage, form a crown by joining the two ends (try to have all pieces of similar thickness and shape). Place them on a baking sheet, and cook in the oven for at least 20 minutes, we had to keep them half an hour (this depends on the thickness, we made 20 roscos).
7. Roll the pieces into confectioner sugar while they are still hot (the hotter the better).
Eat with the limonada you prepared three days before! (we still have to wait until Wednesday)
Leave a Reply