Larpeira or Galician sweet bun: recipe for a very sweet snack

The Galician sweet bun or larpeira is one of the flavors that take me back to childhood when, every Sunday in summer, I used to go to the town bakery where I spent the holidays to pick up this precious sweet that was part of the already classic snacks of weekend at my house.

Larpeira In Galician it means sweet, so you can already imagine the caliber of this cake, an intense flavor of sugar and anise, in an irresistible combination when combined with a tender crumb. And, although it is a bun that is consumed all year round, it is especially typical of the San Juan festivities.


For 6 people
  • Sweet anise (for the dough) 25 g
  • Milk (for the dough) 100 g
  • Butter (for the dough) 50 g
  • Pressed yeast (for the dough) 25 g
  • Sugar (for the dough) 40 g
  • Egg L (for the dough) 1
  • Salt (for the dough) 4 g
  • Strength flour (for the dough) 350 g
  • Sweet anise (for the syrup) 100 g
  • Water (for the syrup) 100 g
  • Sugar (for the syrup) 100 g
  • Milk (for the cream) 200 ml
  • Sugar (for the cream) 50 g
  • Cornstarch (for the cream) 20 g
  • Egg yolk L (for the cream) 2
  • Vanilla extract to taste (for cream)
  • Egg to paint the bun 1

How to make Galician sweet bun or larpeira

Difficulty: medium
  • Total time 1 h 15 m
  • Elaboration 30 m
  • Cooking 45 m
  • Repose 2 h

We will start preparing the syrup first, for that we put a scoop and cook for 6 or 7 minutes until it has thickened a little.

Next we prepare the pastry cream. We put all the ingredients in a bowl and beat with the mixer until we see no lumps. We are cooking in the microwave at one minute interval at maximum power, in my case at 800W, in the microwave, stirring it enters each time and until we see that it begins to boil and thicken, it will be like three or four minutes or so . We remove and stir well with the rods until we see a uniform texture. We cover the surface with film and let cool.

For the dough in a bowl, add the milk, anise, butter and sugar and warm slightly in the microwave, about a minute or so at half power. Then we add the egg and the yeast and mix until it dissolves.

We add the flour and salt little by little and we form the dough, which should be soft, but manageable with your hands. Let the dough rest for about 15 minutes before giving it a round and flattened shape.

We prepare a baking tray with baking paper, beat an egg and paint the bun with it. With a knife we ​​make some cuts forming squares.

In a small bowl we put regular sugar with a few drops of water. Sprinkle the larpeira with this sugar and put some butter cubes on the surface. We pour the cream in a pastry bag with a smooth nozzle and we make lines above the cuts. Let stand until double the size.

We preheat the oven to 180º. Bake it at that temperature for about 30 minutes or until we see it golden. Once out of the oven and still hot, we bathe it, soaking it with the syrup that we had prepared.

With what to accompany the larpeira bolla

The Galician sweet bun or larpeira, like all preparations from doughs with fresh yeast, is much richer if it is consumed on the same day as it is made, accompanying a coffee or a glass of milk. The typical liquor is anise, but you can if we like to simply replace it with milk in the dough, and in the syrup with another liqueur of your liking.

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