I'm a big fan of any sweet that is soaked in honey--and luckily Andalusian cuisine includes quite a few! I'd tasted honey-soaked torrijas and pestiños (aniseed infused fritters topped with honey or sugar), but I'd never even heard of the delicious tortas de la abuela until my mother-in-law made them.
Don't miss my recipe for Spanish torrijas as well; with those and tortas de abuela, you'll be all set for Lent pastries in Spain! Need more recipes for Lent? Check out my meatless recipes!
Introduction
This recipe is as easy as can be, and worth a try at Easter time! The only danger of this recipe is that these tortas disappear quickly! I think I ate five before I'd even realized it.
Ingredients
If you're excited to try these tortas de la abuela, you're not alone! These are definitely one of my favorite Spanish Easter treats. Here's the key ingredients you'll need to make them at home!
- Olive Oil: Like in many Spanish recipes, this is the key ingredient! Choose a good quality Spanish olive oil for both the dough and frying the tortas. Extra virgin olive oil has a high smoke point, and works well for frying.
- Honey: A nicely flavored liquid honey is the key ingredient in the syrup for soaking the tortas.
- Lemon Peel: You'll infuse the olive oil with a piece of lemon peel for a wonderful subtle citrus kick to the dough.
- Anise Liquor: This is optional, and can be substituted with other liquors as well.
See recipe card for full information on ingredients and quantities.
How to Make Tortas de Abuela
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Combine the olive oil, liquor, and lemon peel in a saucepan. Heat over medium-low heat until the peel turns brown, then remove it from the heat and let it cool completely. (image 1)
- Pour the cooled, infused oil through a strainer to remove the peel. (image 2)
- To make the dough for the tortas, mix the flour, baking powder, orange juice, white wine, and infused olive oil in a large bowl to create a slightly dry and shaggy dough. (image 3)
- Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes. During this time, the flour will hydrate and the dough will become moist and smooth. (image 4)
- Gently knead the rested dough a few times, then break it into walnut-sized pieces. Roll out each one into a thin disc. (image 5)
- Heat some high smoke point olive oil in a skillet until hot, then add a few tortas and cook them on both sides until browned. (image 6)
- Meanwhile, heat the honey, sugar and water in a saucepan. Once each torta is done frying, soak them in the honey syrup. (image 7)
- Place the tortas on a serving platter, stacking them up as you go. Enjoy these delicious Easter treats right away! (image 8)
Recipe FAQs
I recommend rolling out the dough thinly, but not so thin that it's translucent. A thickness of ¼ inch (6 mm) or less is perfect!
I recommend using a higher smoke point extra virgin olive oil, such as Picual. It's the traditional choice for frying any food in Spain, and is both healthy and flavorful!
The Spanish name for this dessert translates to "grandmother's cakes" in English. These discs of fried dough soaked in honey is a sweet treat that everyone loves!
Serve
It's popular to serve tortas de la abuela during the Easter season (Semana Santa) in Spain. I recommend enjoying other Spanish Easter recipes during this time of year for a full experience! This includes dishes like spinach and chickpeas, croquetas de bacalao (salt cod croquettes), and cod and potato stew.
Expert Tips
- Using good quality, extra virgin olive oil (like Picual) is the best option for this recipe. It has a high smoke point and is perfect for frying the tortas.
- The anise liquor can be omitted if you like, or swapped for a different type of liquor if you prefer.
Other Spanish Fried Desserts
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Tortas de la Abuela (Honey Soaked Fried Dough)
Ingredients
For the Fritter Dough
- ½ cup extra virgin olive oil like arbequina or Picual; plus more for frying
- 1 strip lemon peel
- 2 teaspoons anise liquor optional
- 2 cups all-purpose flour
- ½ cup freshly squeezed orange juice
- ½ cup dry white wine
- 2 tablespoons baking powder or one packet in Spain
For the Honey Glaze
- ½ cup honey or more if needed
- 2 tablespoons water
- 1 tablespoon sugar optional
Instructions
- Infuse the olive oil by pouring the olive oil, lemon peel, and liquor into a small saucepan. Slowly heat until the lemon peel begins to brown, then remove from the heat and let it cool completely. Strain out the peel before using.
- To prepare the dough, combine the flour, baking powder, orange juice, white wine, and infused oil in a large bowl. Mix with a wooden spoon until you can no longer stir it, and then mix with your hands until the dough is evenly combined.
- Cover the bowl of dough with the dough in plastic wrap and let it rest for 30 minutes.
- Meanwhile, in another saucepan, slowly heat the honey, sugar, and water, stirring occasionally, until it creates a thick, warm syrup.
- Knead the dough a few times, then divide the dough into walnut-sized chunks. Roll the chunks into discs until they are thin but not translucent.
- Heat a frying pan with extra virgin olive oil. Fry each disc in the hot oil until golden on both sides, turning them halfway through. Remove the torta with a slotted spoon and douse it in the hot honey.
- Remove and place the tortas on a serving plate, making layers as you continue this process.
- Enjoy these tortas de la abuela while they're warm and fresh!
Notes
- Using good quality, extra virgin olive oil (like Picual) is the best option for this recipe. It has a high smoke point and is perfect for frying the tortas.
- The anise liquor can be omitted if you like, or swapped for a different type of liquor if you prefer.
Nutrition
Photography by Giulia Verdinelli
Melissa Novotny
They look deeeeelicious! Thank you for sharing