Vegan St. Expeditus' bones

Name: Vegan St. Expeditus' bones
Total time: 90 min
Yield: For 19 units
Ingredients: 250 gr. wheat flour; 1 tablespoon baking powder; 2 tablespoons flax seeds (ground); 290 ml. water; 2 tablespoons whole cane sugar; 2 tablespoons extra virgin olive oil; 2 tablespoons aniseed; 300 ml. extra virgin olive oil (mild flavor) (for frying); 4 tablespoons powdered sugar

90 minTotal time

EasyDifficulty

For 19 unitsAmount

Plus 30 minutes of rest

This is a very simple, easy traditional recipe made to celebrate All Saints' Day, although, as is often the case with Spanish “frying-pan sweets”, it's also typical of Holy Week, especially in Seville.

This classic Spanish sweet is particularly popular in Andalusia, Extremadura, Salamanca, Guadalajara and Madrid, where, as autumn begins, pastry shops start filling their windows with these eye-catching “little bones”.

With this recipe, free of animal ingredients, we get a cruelty-free and slightly healthier version of this delicious sweet, which is also great as a dessert, an afternoon treat or a snack.

Categories

Sweets and desserts

For 19 units

Measurement system

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Step 1
We temper 90 ml. water, mix it in a bowl with the ground flax seeds and let it hydrate for 10 minutes.
Step 2
Put to heat the rest of the water with the aniseeds in a saucepan and, when it starts to boil, let it cook over medium-low heat for 10 minutes, until it halves. After this time, remove from the heat, strain the aniseeds and let it cool until lukewarm.
Step 3
In a bowl, add the oil, the sugar, the baking powder, the mixture of flax and water, the water where the aniseeds have been boiled and mix everything with a whisk until obtaining a mixture without lumps.

Step 4
Next, add the flour little by little and knead. When all the flour is added, transfer the mixture to a clean flat surface and continue kneading until obtaining a smooth dough. Next, form a ball, put it inside the bowl, cover it with a clean cloth and let the dough rest for 30 minutes.
Step 5
After this time, we put a little oil on the work surface, grease our hands with a little oil and take small portions of dough and shape them into a finger about 2 cm thick by 7 cm long.
Step 6
When all the "fingers" are formed, make a longitudinal cut, deep but not too deep, in each one of them with the help of a knife and set aside.
Step 7
Put to heat the oil in a deep frying pan over medium heat and, when it is hot (without smoking), add the bones in batches, with cut side down, and let them brown. When they are golden on the cut side, turn them over and let them brown on the other side. When they are golden brown on both sides, put them in a colander or drainer to release the excess oil.
Step 8
When the bones have expelled the excess oil, transfer them to a plate, sprinkle a little icing sugar on top and serve.