Marañuela

Spanish pastry from Asturias

Marañuela is a traditional pastry originating from the Asturias region in northern Spain. It is particularly associated with the coastal towns of Candás and Luanco, where it is a popular treat during local festivals and celebrations.

History

The origins of marañuela are somewhat obscure, but it is believed to have been created by local bakers in the 19th century. The pastry has since become a staple in the region, often enjoyed during the Easter season and other festive occasions. The recipe has been passed down through generations, with each family adding their own unique touch.

Ingredients and Preparation

Marañuela is made from a simple dough consisting of flour, sugar, eggs, butter, and lemon zest. Some variations may include anise or cinnamon for added flavor. The dough is rolled out and shaped into intricate designs, often resembling knots or spirals, before being baked until golden brown.

Marañuela pastries from Asturias

Traditional Recipe

The traditional recipe for marañuela involves the following steps:

1. Mixing the Dough: Combine flour, sugar, and lemon zest in a large bowl. Add softened butter and eggs, mixing until a smooth dough forms.
2. Shaping: Roll the dough into thin ropes and shape them into knots or spirals.
3. Baking: Place the shaped dough on a baking sheet and bake in a preheated oven at 180°C (356°F) for about 15-20 minutes, or until golden brown.
4. Cooling: Allow the pastries to cool on a wire rack before serving.

Cultural Significance

Marañuela holds a special place in the cultural heritage of Asturias. It is often associated with the celebration of Semana Santa (Holy Week), where it is traditionally prepared and shared among family and friends. The pastry is also a common feature at local fairs and festivals, showcasing the region's rich culinary traditions.

Variations

While the basic recipe for marañuela remains consistent, there are several regional variations. In some areas, the pastry is flavored with anise seeds or cinnamon, while others may add a touch of brandy or rum to the dough. These variations reflect the diverse culinary influences present in Asturias.

Related Pages

• Asturian cuisine
• Pastry
• Spanish desserts