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Galician Larpeira: you're going to fall in love with this recipe

I bet you she becomes the favorite of the whole family.

Larpeira gallega

Wait till I take my hat off to present this recipe that I will leave to hand for how exquisite it is and because it can be accompanied with coffee, a mate, a tea, a juice or whatever.

Its dough is tender, soft, fluffy, moist and the pastry maker made with a little cream made it softer and more delicate. Even the sugar to decorate is homemade and you don't need to buy it (so save that tip for other recipes).

The pastry maker is put with a sleeve through a few grooves that we make with a knife and is perfectly distributed and balanced with the amount of dough: in each bite I have the two textures and flavors, which does not happen with a thread where the pastry maker is on top of a large amount of dough.

I was dazzled by this recipe, it is delicious and also yields a lot. It's got a little anise, but don't be scared if you don't like it because it almost doesn't feel. In the ingredients it said “sweet anise” and I put anise liquor on it.

As I found out, the difference with the Coca de San Juan typical of the area of Levante and Catalonia is mainly the top. La Larpeira is decorated with sugar dipped in anise and sometimes with cherries in syrup, and the Coca carries more variety of candied fruit and perhaps laminated almonds.

With all your heart, make this recipe and keep it because once you share it it will be one of the favorites of the whole family.


For preference:

  • 100 gr. flour 0000
  • 100 cc. whole milk
  • 10 gr. fresh baker's yeast

For pastry cream:

  • 330 cc. of milk
  • 85 g of cream
  • 85 g of sugar
  • 4 yolks
  • 35 g of corn starch

For syrup:

  • 75 cc. of water
  • 75 gr. sugar
  • 30 gr. sweet anise

For the dough:

  • The above preference
  • 2 eggs
  • 450 gr. flour 0000
  • 65 cc. whole milk
  • 15 gr. fresh baker's yeast
  • 125 gr. sugar
  • 1 lemon zest
  • 1.5 teaspoons of sweet anise
  • 75 gr. butter at room temperature
  • A little sugar dipped in anise and/or water (to decorate)
  • Procedure

    For the preference:

    The night before, we heat the milk a little (less than 40º) and dissolve the yeast in it. Add the flour and form a dough that let ferment in the refrigerator inside a bowl covered with film until the next day.

    For the pastry maker:

    Heat the milk and cream with half the sugar until it boils.

    In a bowl we mix the yolks with the other half of the sugar and starch.

    Then, while stirring constantly we put the mixture of warm milk on the yolks and bring again everything to the fire stirring until thick.

    We pass the pastry to a clean bowl (we put film on top so that it does not form a hard population). We cool and bring to the refrigerator.

    For syrup:

    Place the sugar and water in a jarrito over medium heat. When the sugar has melted add the anise and remove from heat.

    For the dough:

    Heat the milk a little as in the preference and dissolve the yeast.

    In the kneading machine we beat eggs with sugar and zest.

    Add the preference in pieces and milk with yeast and mix. We incorporate the flour and anise slowly (slowly). We knead until a homogeneous bun is formed, and then add the butter of a

    Publication Date: 05/04/2019

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    By: Nathalia 10 January, 2020

    Me encantan tus recetas, llegue a ellas revisando en Internet...voy a intentar hacerlas, excelente la filosofía que mantienes en realizar un poca de cada sitio y si tal cual, es como viajar... Felicitaciones !! Cuando haces el prefermentado que seria algo así como lo que conozco como luego al unirlo con la masa donde también tienes levadura y leche, esta mezcla también la dejas un tiempo que fermente para incorporar? o la aplicas directo?

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