Baking
Doña Pepa Turrón
Anise nougat with raw cane sugar syrup and sprinkles, an October specialty.
Vegetarian
Ingredients
- 500 g flour
- 200 g butter
- 4 egg yolks
- 1 tablespoon anise seeds
- 100 ml anise water
- 1 teaspoon salt
- 500 g chancaca (raw cane sugar)
- 500 ml water
- 1 quince, in pieces
- Orange peel
- 1 cinnamon stick
- Colored sprinkles and candies for decoration
Step-by-step
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- Put the flour, butter, egg yolks, anise, salt and anise water in the mixing bowl. Set 3 min/dough mode until a soft dough forms.
- Roll out the dough and cut sticks about 15 cm long. Bake at 180°C for 15 min until dry and crisp. Let cool.
- For the syrup, put the chancaca, water, quince, orange peel and cinnamon in the mixing bowl. Set 30 min/100°C/speed 1 until soft-ball stage. Strain.
- Assemble the turrón on a platter, alternating layers of sticks with chancaca syrup, switching direction each layer.
- Finish with a layer of syrup and decorate with colored sprinkles and candies.
- Let rest several hours so the syrup sets before cutting.
Tips
- The syrup must be at the right stage so it holds the sticks together without running.
- It's the traditional dessert for Señor de los Milagros in October.
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