I call them rustic because they not so good looking as the ones you can buy. But the taste is great, that’s the most important thing, no?
Cabello de Angel (means hair of an angel) is pumpkin jam. I prepared it myself, too. This is a “quick” version, the traditional way to make it is much more time-consuming.
Cabello de Angel
500 g pumpkin
275 g sugar
zest of half of lemon
Peel the pumpkin. eliminate the seed but keep the “fibre”. cut pumpkin in very small cubes. Put all the ingredients in sauce pan and let rest for 3-4 hours.
Boil ~20 minutes. Pour jam into hot sterilized jars.
As I do not like pieces in my jam, next time I will mix it with a blender before I boil it.
Altough olive oil is used for most cooking in Spain, manteca (lard), or saim in the local dialect, is used to make bread pies, pastries, and specially ensaimadas.
250 g flour
0,4 dl milk
10 g fresh yeast
1 ts honey
50 g icing sugar
25 g butter
1/4 ts salt
50 g lard, for brushing
Cabello de Angel, for filling
sun flower oil, for greasing the rolling pin
icing sugar, for dusting
Dissolve the yeast in the warmed milk, add honey, and set aside for 5 minutes. Combine the sugar and salt together in a large bowl.
Gradually add the flour and warm milk mixture. Blend thoroughly. Add the egg, butter and lard, mix well, and knead until soft and well-blended. Cover and leave to rise in a warm place for about 4 hours. Divide dough in pieces of 40 g. Do not flour the working surface and the rolling pin! Use sunflower oil.
Transfer the coil to a greased baking sheet. Cover it and let it rise again at least 4 hours.
Preheat the oven to 190ºC. Bake 12 minutes. Remove to racks; immediately dust generously with icing sugar. Enjoy!
Remarks for next time: I need to add more Cabello de Angel and roll the pieces more to the length then to the width.
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