Hailing from Pozoseco, Cuenca (Spain), these little delights are made especially for Easter. In my family we have them on Good Friday and traditionally we would make two batches: one for a special Good Friday stew (recipe to follow one day) and another as a dessert. This is the recipe for the dessert and has been in the family since time immemorial.
1 large stale loaf, use only the centre
4 eggs, beaten
¼ tsp. baking powder
Sunflower oil for frying
2 cinnamon sticks
1 Tear the bread into crumbs and add the beaten eggs and baking powder. Mix well. It should have the consistency of a thick batter.
2 Make the syrup by melting sugar into caramel and then adding cold water, lemon rind and cinnamon sticks. Stir until the caramel has dissolved. Keep on a very low heat.
3 Meanwhile, make the Bocaíllos by using two spoons to form the mixture into quenelles. Drop them into a frying pan and fry until golden brown on both sides. Add to the syrup, fry the next batch and repeat the process.
4 Add all the bocaíllos to the syrup and leave them to soak up the syrup on a low heat for 10 minutes.
Traditionally they are eaten warm on their own but I prefer them cold served with some vanilla ice-cream or straight out of the fridge on their own.