{"id":14085,"date":"2017-12-18T09:43:08","date_gmt":"2017-12-18T08:43:08","guid":{"rendered":"https:\/\/bake-street.com\/?p=14085"},"modified":"2026-04-08T12:30:01","modified_gmt":"2026-04-08T10:30:01","slug":"maranuelas-from-aviles","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/maranuelas-from-aviles\/","title":{"rendered":"Mara\u00f1uelas from Avil\u00e9s, anise and lemon sweet bread"},"content":{"rendered":"

Today I want to share with you an elaboration of one of my favorite places in the Iberian Peninsula, Asturias. I knew this recipe thanks to a bread group mate and blog reader, thank you very much Jacqueline Iglesias<\/a>, and I have to admit that until now they were totally unknown to me. Good thing I was able to fix it because they’re a delight. Sweet and very tender buns flavored with anise and lemon, Mara\u00f1uelas from Avil\u00e9s<\/strong>.<\/p>\n

There are several types of Mara\u00f1uelas in Asturias, we can find those of Cand\u00e1s, Luanco and Avil\u00e9s<\/strong>. The difference between the first two and the ones I share with you today is their texture and consistency. Despite sharing a name, they have nothing to do with it. Mara\u00f1uelas from Cand\u00e1s and Luanco are more similar to a biscuit made with lard (we called them “galletas mantecadas<\/em>“), traditionally shaped with a ribbon aspect, although more varieties can also be found.<\/p>\n

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Mara\u00f1uela from Avil\u00e9s.<\/h5>\n

However, Mara\u00f1uelas from Avil\u00e9s are more like brioche or sweet bread. They have a very tender and spongy texture, which is accompanied by a wonderful flavor thanks to butter, anise and lemon zest. How could I have been in Asturias so many times and not have known this wonder?<\/p>\n

Traditionally they are usually eaten during Easter, but as I found them to be wonderfully extraordinary and somewhat laborious, I thought that these dates would be the ideal time to share them. Yes, we are more busy with the family, lunches, dinners… But we also have more free time thanks to holidays.<\/p>\n

How much laborious are they to carry out?<\/h5>\n

For all those of you who are used to working with hydrated doughs, it won’t be a great job. Very similar to making a brioche or enriched dough.<\/p>\n

For those of you who are your first or first time, be patient. It is important to integrate the ingredients how I specify you in the process<\/strong>, not all at once because it will be difficult for the dough to start developing gluten and get an optimal final result. In this type of dough, given its long kneading process, it is advisable to use a dough mixer. If we have one, should we put it to good use? Besides, it helps to speed up a lot of work.<\/p>\n

I love to do the whole process by hand, but when time is not enough to do everything, we should not rule out good helpers.<\/p>\n

Proof.<\/h5>\n

Rising times are very long, I read it to Jacqueline and later corroborated it in many recipes. But I never thought it would be this long. You will see that in the process I specify that I had the dough in bulk fermentation for 40 hours at room temperature<\/strong>, and this is not a typographical error, there were many.<\/p>\n

In spring or summer this time will be reduced considerably, but in winter and taking into account that many times the temperature drops to 66\u00ba F, is prolonged to infinity… Don’t do anything foolish like placing the dough inside the oven at 104\u00baF or similar<\/strong>. I detail it in the notes on how to proceed to speed up the process a little, but just in case, I’ll tell you about it here too.<\/p>\n

Many elaborations make a previous preferment which are then incorporated into the dough. In my case I decided to do the process with a direct method, but of course, you can make a preferment if you wish.<\/p>\n

Final result.<\/h5>\n

Sweet, aromatic and incredibly tender buns. Especially the first day we bake them. I was surprised that they endured over time, better than expected. Once they were completely cold, I place them in a large bag with a zipper clip and kept them for 7 days perfect.<\/p>\n

With this we can learn:<\/strong><\/p>\n