Flores de Entroido (Carnival Flowers)

Carnival arrives, a time of traditional sweets in Galicia such as filloas or orellas that I published previously.

The flowers of entroido are typical of these dates throughout Galicia. I find it curious that in La Mancha it is also a typical sweet but of Holy Week and probably exists in more areas even if it is with some variant or another name. I feel totally curious to know the origin of some traditions and culinary recipes, and to know how they spread and why. I have always thought that Galicia could have come many recipes from other places thanks to the Camino de Santiago, but I also come to mind the Galician, eternal emigrant, who could bring customs from our land to other places. And since there are medieval references to many of these recipes, it is very difficult to get to the bottom of the matter completely. Anyway, these flowers are delicious, when you eat them, the flavor of the churros always comes immediately to your mind, this if you only sugar them. At that moment all the pains and anger of the small difficulties that can arise when doing them are passed to you. To make the carnival flowers you will simply need a special iron mold that they sell at hardware stores or household stores.

Ingredients: 250 ml of whole milk 1 egg 1 pinch of salt 200 g of normal wheat flour A few drops of anise, orange juice or cinnamon to aromatize-optional- Sunflower oil for frying Normal sugar to sprinkle preparation: 1.- We beat the milk with the egg. We add the pinch of salt and the aromas. 2.- Little by little and as we need, to obtain a thick custard texture, add the flour while stirring with a fork. The dough should be smooth and without lumps, we can help the blender if it is more comfortable. 3.- Let the dough rest about 20 '. It will weigh a little. 4.- We heat abundant sunflower oil is a deep frying pan. We put the mold for the flowers so that it goes taking temperature at the same time. 5.- When the mold is very hot and the oil in its point-see tips-, we take it out of the oil, we put it in the dough, leaving the top part uncovered, and put it back into the pan without touching the bottom . The flower after a few seconds must come off, if we can not help a fork for it. 6.- Once golden each flower, we pass them to a source with absorbent paper to remove the excess oil. Rebozamos with sugar. 7.- Repeat the operation until the entire mass is finished. 8.- We serve.


Tricks and tips: - The mold of the flowers must be very very hot or the dough will not adhere to it. - If you want to check the correct oil point, with a spoon add a little dough into the pan, it should quickly brown. - The carnival flowers are perfectly preserved a day or two well wrapped. - Do not scrub or scratch the mold with a scouring pad. In my case I clean it well with kitchen paper, I wrap it and keep it in a plastic bag until the next use. - Pour the dough into a mold or bowl that is comfortable for you to correctly insert the iron for the flowers. I like to put the dough in a square or rectangular pyrex fountain, so the dough is distributed equally and you can put the iron without difficulty. - If the dough is not adhered to the mold, it is because the mold is not hot enough or because the dough is missing flour. Heat the mold well or add a little flour and mix well if necessary. - If the dough does not detach properly from the mold you can help it with a spoon or fork by pushing down a little. - If in any way the dough is removed from the mold, it probably does not have the correct texture and it lacks a little flour. - If you find in stores the flower mold with nonstick coating much better. - The ideal is to make this recipe with another person, so while one is responsible for frying the flowers, the other can be coated in sugar.


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