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TORTELL DE REIS. Reverté, Sandra Sastre i Noelia Hernandez

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TORTELL DE REIS. Reverté, Sandra Sastre i Noelia Hernandez

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The origin of the roscón seems to be related to the Roman saturnalia

These were parties dedicated to the god Saturn so that the Roman people in general could celebrate the longest days that began to come after the winter solstice

INGREDIENTS

650 g of flour
250 ml of warm milk
25-30 g of fresh yeast
120 g of sugar
120 g butter or melted margarine
2 eggs and 1 yolk
10 g of salt
2 and 1/2 tablespoons orange blossom water
Grated skin of 1 large lemon and 1 orange

TO DECORATE

Frosty fruits to taste
Sugar
1 beaten egg
An orange
Bakeable figurines

TOOLS

bowl

PROCEDURE

First mix a little of the 250 ml of warm milk with 2 or 3 tablespoons of the flour. Add 25-30 gr of fresh crumbled yeast and remove everything. Cover and leave to ferment for 15 to 20 minutes in a warm place to ferment.

Once the starter dough has fermented, in a large bowl add the rest of the flour and gradually add the rest of the ingredients: sugar, lemon and orange zest, salt, milk, 2 eggs, sugar, the dough start that we had in another container fermenting, the orange blossom water and finally the melted butter or margarine. We stir until there is a homogeneous mass.

We flour a smooth surface, and knead for a few minutes with our hands. If necessary, add a little more flour to work the dough well. We shape our dough into a ball, and once well kneaded, we keep it in an airtight container or covered with one or two damp cloths for a couple of hours in a warm place and without currents.

After a couple of hours the dough should have grown about double. We remove it from the container and on a floured smooth surface, knead it again and little by little we shape our roscón. With this dough we have made two donuts, one bigger and one smaller, but you can make a bigger one or make two medium ones. If we are going to make two donuts, we separate the dough and knead each one of them giving it shape and making the hole with the fingers. The hole will get smaller when baking, so it is a good idea to make it larger. We must let them rest again for about an hour well covered and in a warm place, a good trick is to previously turn on the oven at 50 ° C and turn it off, and put the donuts in the oven off to keep them warm.
Finally, we can paint our donuts with eggs, and decorate them to our liking, for example with candied fruit, candied oranges, rolled almonds, icing sugar, or whatever we prefer. If we want to add a figurine, it is time to hide it well inside the dough.

Once we have our decorated roscones de reyes, we put them in the preheated oven at 18o ° C for about 20 minutes, if we have a small roscón it may be ready in 15 minutes. We take them out, let them cool a little and if we like, we can cut them in half and fill them with cream, truffle or our favorite filling.

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Ingredients
500g of ground almonds
500g of sugar
250g of potato or sweet potato
130g of cocoa powder
2 eggs
Lemon zest
For decoration
Chocolate chips
Grated cocoa
Cocoa powder
Nuts

Tools
A large bowl, grater, fork, a knife, bowls, baking tray, copper papel, oven, spatula and a measuring cup or scale.

How to prepare it?

1. The first thing we must do in order to make the children's chocolate panellets is roast the sweet potato or the potatoes. Regardless of the food chosen for the sweet, we cook it with skin and, once done, let it warm a little, we proceed to peel and crush it.

2. Apart, mix in a bowl or large container the ground almonds with the sugar and cocoa. The ideal is to use powdered or powdered sugar, but if you do not have it you can always crush the common sugar, or use it without crushing, the result will be the same flavor but less smooth in terms of texture.

3. Now, we add the eggs and integrate them. Finally, we incorporate the mashed potato or sweet potato, and knead until the dough is completely united. We test and decide if we add more cocoa or not, since this ingredient is a little to taste. And once the dough for the chocolate panellets is made, we let it rest for at least one hour.

4. After the resting time, we form balls the size of a golf ball to obtain perfect chocolate panellets. We prepare the decoration and pass the balls to bathe them completely in the chocolate shavings, the cocoa powder, the grated coconut, the ground or chopped almonds ... depending on what we have chosen! Of course, another option is to opt for all three and make assorted chocolate panellets, what a delight! Likewise, you can also leave the balls without decorating, flatten them slightly with your hands and make a small hole with your finger to fill them with melted chocolate after baking, or place a dried fruit such as hazelnut.

5. We place the decorated chocolate panellets on a tray lined with vegetable paper and bake them with the oven preheated to 200 ºC for 10 minutes at most. It is not necessary to bake them a lot, since if we go too far they could harden and melt the chocolate shavings.

6. Let them cool and serve the chocolate panellets for children and adults. Remember that if you chose not to decorate and leave the hole, you must melt a little chocolate and fill it with it.

History of the recipe
The panellets are a typical food eaten in Spain in the day of  “La castañada” (halloween around the world) and din the day of “tots los sants”.

Its origin is currently unknown, but it is believed that they were eaten in the past to commemorate the dead of somebody on the day of their burial.

In the 18th century they were sold on the day of “la castañada” in Barcelona, and since then it has been a typical food.

Personal Experience
Sergi : When I was in “Horta Vella”, we always cooked panellets the day of la castañada all the class together and eated them in the yard time.

We cooked different types of panellets, such as chocolate, almonds and normal ones. They were delicious.

Naim ; When I was at school we always cooked panellets, it was my favorite sweet never to come home because I always finished them before.

Sacha :

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Mona de Pasqua. Laia Carles, Èlia Balsells, Vera Gomes.

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Mona de Pasqua. Laia Carles, Èlia Balsells, Vera Gomes.

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is a tradition that symbolises that the “Quaresma” has ended.

The “Quaresma” is the period of forty days before “Pasqua”. The purpose of “Quaresma” is to establish a period of reflection for the Christians that have time to prepare for the celebration of “Pasqua”.

The “mona” eats the Sunday and the Monday of Pasqua. It is typical of Catalonia, the Valencian Country and Múrcia.

The tradition is that the godfather or the grandfather give the “mona” at his godson and grandsons the Sunday of Pasqua. The Monday of Pasqua is tradition that met two or three families or friends and that they went at eating at some place the “mona”.

INGREDIENTS: 4 eggs, 150g of sugar, 150g of flour, 5g of yeast, 2 beaten egg whites, 50g of butter

TOOLS: Bowl, mixter, oven tray

METHOD: Beat the eggs and sugar together in a bowl. Mix the flour and yeast together in a separate bowl. Gradually pass the mixture of flour and yeast through a sieve and add it to the egg and sugar mixture. Whisk the egg whites in a separate bowl until they form peaks.

Once they are half whisked, add 50g of sugar, once whisked blend in with the flour and egg mixture.Turn the final mix out into a greased and flour sprinkled mould. Place in the oven at 180 ºC for about 40-45 minutes. Finally, decorate it.

PERSONAL EXPERIENCE:

Every year in “Quaresma” we eat the “mona”. We love it so much and we wait every year for it. We recommend this delicious recipe and we hope you find it as good as us.

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Cocoa and coconut panellets. Arnau Bel and Sara Porres

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Cocoa and coconut panellets. Arnau Bel and Sara Porres

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Panellets are a typical treat we prepare here in Catalonia when Castanyada comes, on November the 1st. Panellets as we nowadays know them have their origins on the XVIII century, but it is believed that to find when were they truly born, we should go back to when the Arabic civilisation invaded the Iberic Peninsula. The classical ones are made out of almond and pine nuts but the chocolate and coconut ones that today we are going to present are building strength since they are prepared in the school when it’s their time. Do you fancy one?

Ingredients: 250g of cocoa powder, 150g of condensed milk, 100g of grated coconut, 100g of butter and 250g of smashed biscuits.

Tools: A plate and a wood spatula

Procedure:

Firstly, melt the butter in the microwave.

Secondly, mix the condensed milk with the butter with the wooden spatula. Add to this mixture the cocoa, the biscuits and half of the coconut.

Finally, make balls with the dough and baste them with the shredded coconut left on the plate.

Ready to enjoy!

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Recipe made by Example student and example student:

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Recipe made by Example student and example student:

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the name of the recipe,

at least 4 images related to the ingredient, tools...

the ingredients,

tools,

how to prepare it (directions),

a bit of information about the history of the recipe and the celebration it is related to,

their personal experience with the “recipes” (have you ever cooked it? Eaten it?, who told you about the recipe?..),

a final recommendation.

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These are the tools