Hojuela

The hojuela is a traditional fried sweet with a thin, crisp dough, found in Spain and across much of Latin America. It is mainly associated with Holy Week and Christmas.

History

Its origin lies in Spain, where it is traditionally made during Holy Week and at Christmas. The sources do not establish a precise date or a named creator for the recipe, so any specific account of its invention should be treated with caution.

When the dessert reached the Americas, it adapted to local ingredients and customs. Today versions differ from country to country in name, shape, dough and accompaniments.

Culture

In Colombia hojuelas are made during the Christmas season and served with manjar blanco, natillas and buñuelos. The dough contains wheat flour, egg, water and a little orange juice, and is fried in strips in vegetable oil.

In Chile a traditional recipe uses palm syrup, and in Paraguay they are known as pireca, fried and sweetened with honey or sugar. In Argentina and Uruguay they are linked to popular celebrations. In Mexico the term is less common and buñuelos, which are fluffier, are used instead.

Trivia