During Holy Week and associated with both the festive celebration and the moment, pan sweets are prepared in many places of our geography. Doughs fried in olive oil and then sweetened with honey or sugar, and in some cases filled with creams that have been part of our kitchens since the Middle Ages and come from Sephardic cuisine. Among the “pan fruits” buñuelos, canutillos rellenos, churros, which spread throughout Spain with an enormous diversity of shapes and dressings, but with the brand of “traditional and homemade”
The gañotes -whose name is taken from the stick that is used to “roll the dough”- as they are known in Andalusia, Tirabuzones in Extremadura and Castilla y León.
- 50 g of sesame
- 50 g of matalahúva (anise seeds)
- 1 kg of wheat flour
- extra virgin olive oil
- 250 ml of white wine
- 1 glass of anise
- 1 egg
- 1 lemon in shell
- white sugar
- cinnamon powder.
It is necessary to prepare the dough the day before.
The flour is kneaded with the egg, the wine, a cup of matalahúva or sesame, oil, a little water, and a pinch of salt, until obtaining a soft and elastic dough, reserving it well covered.
The strips are stretched with the roller to obtain an oval and elongated shape.
The strips obtained, well-floured, are grouped with a cane of about ten centimeters that can be made of bamboo or metal, and once rolled, fried in a deep pan with abundant olive oil.
When the gañotes begin to brown, the cane is removed, an operation performed with the help of scissors and a fork, and fried until they are also browned internally. They are taken out and moved away to cool.
Once cold, they are immersed in honey and left to drain on a rack.