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Course Breakfast, Dessert, Snack
Cuisine Asturian
Keyword Candás, Marañuelas, Viking
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Cost 5$


  • Oven
  • Saucepan


  • 3 unit Eggs
  • 3 unit Egg yolks
  • 2 cup White sugar
  • 1 teaspoon Salt
  • 1 cup Clarified butter
  • 1 tablespoon Clarified butter
  • 1 teaspoon Baking soda
  • 2,5 tablespoon Baking powder
  • One lemon zest
  • One lemon juice
  • 1/2 Anisette liqueur


Clarified Butter

  • We need a saucepan, butter and a glass recipient. 
  • Cook around 350g  butter (1+1/2 cups) on your saucepan until it melts, retire from the heat and pour on your glass or recipient without removing it. 
  • Let it cool for some minutes and you will see how the butter divides into three parts, you have to move away the white up and down sediments and use the middle yellow butter. 
  • Once it cool we will have around 1 cup + 1 tablespoon of our cool butter. 


  • In a big bowl mix the strong flour, white sugar, anisette, salt, baking powder and butter (if clarified better).
  • If the dough is too sticky, you can add one more tablespoon of flour.
  • We will have a dense dough. Let it cool covered with a cloth for two hours.
  • Prepare your baking tray. 
  • Once the dough have rest, you can form our marañuelas. I made some portions with my hands forming them on a surface. 
  • Place your marañuelas on your baking tray choosing the forms you like.  
  • Bake them 356ºF (180º C) for around 30-40 minutes, depending on your oven. They will brown.
  • Let them cool on a rack and enjoy. 
  • I know, they are so aromatic with the lemon and a touch of anisette.