Bocaíllos de Pozoseco

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


White sugar


Lemon rind

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.


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