November 30, 2010 - Posted by Erin in

In my effort to practice Spanish and also eat mass quantities of Spanish food, I’ve been spending time with my fiance’s mother learning how to make a lot of delicious Spanish favorites. Yesterday I learned how to make huesos de San Expedito – “huesos” meaning bones (I suppose they are called this because they are shaped a bit like bones?!). They are little pastries that are easy to make, preserve well, and have just the right amount of sweetness! So here’s what you’ll need:

    1 egg
    250 grams of flour
    50 grams of sugar
    1 teaspoon of baking powder (or one envelope if you live here in Spain)
    3 tablespoons of olive oil
    3 tablespoons of water
    2 tablespoons of anis
    1 lemon

First you will want to heat up your three tablespoons of olive oil. While it’s heating up, slice off four pieces of lemon rind and add it to the oil. You will want to fry the lemon rinds so that it flavors the oil – just turn them until they are golden, then remove. Now you will want to let the oil cool.
In a bowl, beat the egg. Once this is done, stir in the sugar, then the water, then the oil (make sure the oil has cooled prior to adding). In a separate bowl, mix the flower and the baking powder. After this, you will combine both bowls to create the beginning of your dough. Stir the mixture and then once congealed enough, remove and begin kneading (using additional flower to keep it from sticking).

Once the dough has the proper consistency, create a ball and cut a cross on top so that the dough may expand. You will want to cover it and let it rise for about an hour.

After the dough has risen, you will take small pieces (about a spoonful each) and roll them between your hands to create a stick-like shape (hmm, or shall I say a bone-like shape??). While doing this, fill up a deep pan with oil (preferably olive oil – but note that you can reuse the oil for this same recipe later by just preserving the leftover oil in a jar). Heat up the oil on high.
Once the oil is hot, add one of the “huesos” to the oil – it should start sizzling intensely. If it’s sizzling, add as many as you can fit in the pan. Now the trick here is that you don’t want it to cook the huesos so fast that the outside cooks, but the inside doesn’t. So once they’ve started to cook a little, turn down the heat, or even remove the pan from the heat in order to let them continue cooking at a lower temperature. Be sure to regularly turn the huesos so that they cook on both sizes. You will want to let them cook for several minutes until they turn a dark golden brown. Once done, remove and place them on a paper towel.

Once cooled (and note, they are best when they are NOT hot), serve with powdered sugar on top. And voila, now you have yourself some lovely Spanish bones, eh hem, huesos!

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