Christmas stands out for its delicious typical sweets and for its traditional Christmas pastries. We suggest some recipes to make at home: Christmas log, snowdrops, egg yolk cakes.
There is no doubt that Christmas is a very special and unique time to share unforgettable moments in the company of family and friends (in short, the people we love the most), moments full of happiness and much, much joy.
But Christmas also stands out for being a time full of recipes and typical dishes, which can be savored above all during the Christmas holidays. A good example is the typical Christmas sweets, which fill many homes and houses with traditional flavor during these days.
Moreover, Christmas stands out for having a wide range of traditional pastries, among whose typical recipes we can not only find nougat, marzipan or the popular roscón de Reyes. It is also possible to make other options that are equally Christmassy, such as the Christmas Log or the delicious egg yolk cupcakes.
These last desserts are the ones we are talking about on this occasion, with complete recipes that are very easy to make at home. You dare?
The Christmas log is a traditional sweet in these Christmas holidays, it is a sweet of French origin and very popular in many European countries at this time.
This sweet is made with a Genoese-type sponge cake, very similar to the one prepared for the sweet known as gypsy arm. The difference with the gypsy arm is that the Christmas candy is shaped like a tree trunk.
The filling for the Christmas log can be made with different creams and different flavors, pastry cream, chocolate cream, vanilla cream, nougat cream. For our Christmas log we have chosen a chocolate filling.
The candy is covered in chocolate and when it comes to decorating it we can play with our imagination and choose the ingredients that we like the most so that we have a nice Christmas log.
The Christmas log is a sweet that we can make with the little ones in the house, children love to participate especially in the decoration of the sweet.
Ingredients to make the cake:
- 80 grams of plain wheat flour.
- 6 eggs.
- 85 grams of sugar.
Ingredients to make the filling:
- 500 grams of couverture chocolate with 70% cocoa.
- 250 grams of butter.
- 150 grams of sugar.
- A splash of liquor or rum.
Ingredients to decorate the trunk:
- Red cherries.
- Powdered sugar.
Preparation of the cake:
- We start by sifting the flour to free it from possible lumps.
- Preheat the oven to a temperature of 180º C with heat up and down.
- We separate the yolks from the whites.
- In a glass bowl or bowl, beat the six yolks with the sugar, until they have a creamy texture.
- Add the sifted flour and continue beating.
- Beat four egg whites until stiff and carefully incorporate them into the previous cream.
- Place parchment paper on the baking tray and pour the mixture onto the parchment paper.
- Giving it a rectangular shape.
- Put the mixture in the oven and cook it at a temperature of 160º C, until it turns color.
- Remove from the oven and let cool for about 2 minutes.
Preparation of the Christmas log:
- On the table, spread another piece of parchment paper and place the cake face down carefully on top of the new paper, discarding the used paper and carefully roll the cake in the new paper and let it cool.
- While we are preparing the filling as follows:
- Melt the chocolate in a bain-marie together with the butter and sugar.
- When the chocolate is well melted, add the liqueur or rum and mix well.
- We unroll the cake carefully, and spread over the chocolate cake with the help of a spatula and we will also reserve a little chocolate to decorate the Christmas log.
- Once the chocolate is well spread, carefully roll the cake again and cover the entire trunk on the outside with the chocolate that we had reserved.
- To decorate the Christmas trunk and give it the appearance of a tree trunk, take a fork and drag along the entire trunk, giving it the resemblance to the lines of an authentic trunk.
- To finish the decoration of our Christmas trunk, we decorate with the cherries and sprinkle it with the icing sugar.
- We put the Christmas log in the fridge and take it out half an hour before taking it to the table.
The traditional and classic gingerbread cookies could not be missing on these Christmas dates, although they can also be made and tasted at any time of the year.
It is a simple recipe, and that we can elaborate with the children, especially when it comes to forming the cookies with the different drawings of the molds.
The little ones in the house are currently enjoying the school holidays, a propitious moment to offer them a fun afternoon making cookies all together, for them it is a very fun experience.
- Half a kilo of plain wheat flour.
- A tablespoon of baking powder.
- A pinch of cinnamon.
- Unsalted butter.
- A teaspoon of ground ginger.
- 100 grams of sugar.
- 50 grams of butter.
- We start by sifting the flour to remove any possible lumps.
- In a bowl or bowl we put the flour, add the yeast, sugar, butter, ginger, and butter, cinnamon and mix everything well.
- On the counter or table we spread a little flour to pour the dough into it and proceed to knead.
- Work the dough with your hands until the dough is compact.
- We take a little film to wrap the dough, and then we reserve the dough in the fridge for about 2 hours.
- Once the time has elapsed, we extract the dough from the refrigerator and spread it out with the help of a rolling pin.
- Well spread the dough we take the molds to form the cookies.
- Let’s preheat the oven with a temperature of 180 º C, for 15 minutes.
- On the oven tray we place a sheet of special oven paper and on the paper and place the cookies to cook them.
- Once the cookies are cooked, remove them from the oven and let cool.
- When they are cold, sprinkle them with icing sugar or decorate them as we like.
The nevaditos are some sweets that are part of the traditional Christmas pastries such as Polvorones, donuts of wine, marzipan, nougat.
They are sweets that are made with flour, butter and sprinkled with icing sugar, icing sugar gives this sweet a white touch that makes it look like it was snowed, hence its characteristic name.
- 220 grams Of flour.
- 100 grams of lard.
- 50ml of wine
- 50 grams of sugar.
- Powdered or icing sugar to decorate.
- We remove the tray from the oven and on it we put a sheet of special oven paper to cook the cookies on this paper and reserve.
- We will do this previous step so as not to burn ourselves since the next step is to preheat the oven.
- We turn on the oven to preheat it to a temperature of 180ºC for 20 minutes.
- Next we are melting the lard and for this we will put it in a saucepan over the fire, melt with the fire at a minimum and stirring.
- In a bowl, put the sifted flour, the lard that should be at room temperature, the sugar, the white wine and mix well until the mixture has the consistency of dough.
- On the counter or table we spread a little flour to work the dough.
- We place the dough on the counter and work the dough until we achieve a moldable dough.
- With the help of a rolling pin, we spread the dough well, with a thickness of about 1 centimeter and with the molds we form the snowflakes.
- We can give it different typical Christmas shapes such as little stars, or round shapes.
- We place the nevaditos in the oven tray and cook them at a temperature of 180º C for 35 or 40 minutes, until they are golden brown.
- We open the oven door, take out the nevaditos and let them cool.
- Once they are cold, sprinkle them with icing sugar.
Dried fig bread, classic Christmas sweet
This sweet fig bread is a traditional Christmas sweet, it is made with dried figs and almonds, it is therefore a classic of Christmas pastries, especially in the Andalusia area. It is an easy recipe to prepare and it is very rich.
- 250 grams of dried figs.
- 60 grams of peeled and chopped almonds.
- 50 grams of flour.
- 35 ml. milk.
- A splash of anise.
- A little butter to grease the mold.
- Preheat the oven to a temperature of 180º C, for 20 minutes.
- We take the figs and we chop them.
- Put the already chopped figs in a bowl and add the almonds that we have previously removed the skin and chopped.
- Mix the figs and almonds well and add the flour and mix again.
- To the previous mixture add the milk, the splash of anise and stir everything.
- Prepare a mold and spread the bottom and walls with a little butter.
- Pour the mixture into the mold and cover it with aluminum foil so that it does not brown too much on top.
- Bake the fig bread at a temperature of 180º C for half an hour.
- Carefully remove the pan from the oven and let it cool before unmolding.
- Once cold, unmold it and present it cut into squares or rectangular.
Egg yolk cupcakes
Egg yolk cupcakes are part of the traditional Christmas pastry recipes. They are very easy cupcakes to make and they are very rich.
- 12 egg yolks.
- 500 grams of sugar.
- The skin of a lemon, without white parts.
- 150ml of water.
- In a saucepan or heater put half the water, half the sugar and the lemon peel to make a syrup, stirring until it boils and thickens without darkening.
- Beat the egg yolks and add them to the syrup, cook and stir well to mix and without boiling, this way we will prevent the yolks from curdling.
- Remove from the heat and continue stirring until you obtain a dough that should be thick.
- Take a container and spread it with a little butter and sprinkled icing sugar and put the dough in it to cool.
- We make syrup with the other half of sugar and water that we had left.
- We are making the syrup without stopping stirring and this syrup should remain white.
- Let the syrup cool.
- With the mass of the yolks we form balls and pass them through the syrup.
- Once the outer syrup that gives the yolks their characteristic touch has dried, we can start preparing the presentation of the yolks.
- When presenting them, we can do it on hats or paper molds or cover them with silver or gold paper.