Donuts of San Blas: traditional baked recipe


On February 3, the feast of San Blas is celebrated. In the area of ​​my parents' house in Murcia, neighborhood festivals are celebrated throughout the week, next to La Candelaria, humble but they bring back very good memories of my childhood. A few years ago I discovered that different celebrations of this saint take place throughout the country, with recipes such as these donuts from San Blas, typical in different regions.

The truth is that there are many recipes for donuts and other sweets dedicated to this saint. There are more or less large versions, baked or fried, with or without glaze, with more or less anise, butter or even almond. For this occasion I wanted to adapt a recipe by Eva Arguiñano since I was looking for some donuts that I did not have to fry, and I found them very simple to prepare.


For 15 units
  • Egg 3
  • Sugar 50 g
  • Lemon zest 1
  • Sweet anise 15 ml
  • Olive oil 60 ml
  • Salt (1 pinch) 1 g
  • Pastry flour (or something less) 275 g
  • Baking soda (1/2 teaspoon) 3 g
  • Icing sugar for the glaze 200 g
  • Pasteurized egg white for the glaze 2

How to make donuts of San Blas

Difficulty: Easy
  • Total time 50 m
  • Elaboration 25 m
  • Cooking 25 m

Preheat the oven to 165ºC and prepare a couple of trays, greasing them or covering them with parchment paper. Place the three eggs in a large container together with the sugar, sweet anise, lemon zest and olive oil. Beat with the help of a wire mixer at high speed, for 2-3 minutes, until very fluffy. Gradually add the flour mixed with the salt and bicarbonate, beating lightly. Do not throw all at once, it may not be necessary all.

Mix well with a spatula or large spoon, adding a little more flour if the dough is excessively sticky. It does not have to be very dry, but it does have to be manageable. Lightly grease a clean surface and knead small portions, with oiled hands. Roll out small rolls and join the ends to form donuts. Distribute them on the trays and bake for about 20-25 minutes.

Meanwhile, beat the egg whites with the icing sugar with a mixer until you get a thick white glaze. Add some more sugar if there is too much liquid left. Place the baked donuts on a rack, still warm, and brush with the glaze. It can be given two coats to make it thicker. Let dry completely before serving or storing.

With what to accompany the donuts of San Blas

This recipe for donuts from San Blas is a sweet bite that we can take whenever we feel like it, especially at snack time or even at breakfast. They are dry but slightly tender bagels inside, if we have not gone too far with baking. They last very well for several days stored in an airtight container.

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