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Classic Spanish Magdalenas: The Cheerful, Fluffy Treat to Start Your Day

Classic Spanish Magdalenas: The Cheerful, Fluffy Treat to Start Your Day

Immerse yourself in the delight of classic Spanish Magdalenas, a beloved bakery staple known for its moist texture and distinctive “copete” or dome. These traditional treats are simple but incredibly satisfying, made with everyday ingredients and infused with fresh lemon zest. Perfect for breakfast or as a sweet snack, these magdalenas bring a taste of Spain to your kitchen with their oyster shape and sweet top.

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Why you'll love it: Magdalenas are famous for their light and airy consistency, which pairs wonderfully with coffee or tea. The addition of lemon zest adds a bright, citrusy note that enhances the flavor, making each bite refreshing. The unique preparation method, which involves chilling the dough overnight, ensures that each magdalena bakes with a beautifully risen dome, making them as visually appealing as they are delicious.

Perfect occasion: Magdalenas are ideal for breakfast, brunch or as a delicious addition to a snack. They're also perfect for packing in lunch boxes for a sweet treat or as a mid-afternoon snack. These cupcakes are sure to brighten your day and be a hit at any get-together.

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Decorating Tips: For a beautiful and traditional presentation, sprinkle the tops of the magdalenas with a little extra sugar before baking to achieve a sweet, slightly crisp crust. Serve them in a rustic basket or on a pretty platter to enhance their charming appearance.

Ingredients:

  • 125 grams of eggs (about 2 large eggs)
  • 175 grams of granulated sugar
  • 60 ml of milk
  • 190 ml of sunflower oil
  • 210 grams of all-purpose flour
  • 7 grams of baking powder
  • 3 grams of salt
  • Zest of 2 lemons

Instructions:

  1. Prepare the dough:
    • In the bowl of a stand mixer, beat the eggs and sugar until the mixture turns white and doubles in volume.
    • Continue to beat and gradually add the sunflower oil in a constant stream to emulsify.
    • Add the lemon zest.
    • Alternately add the milk and sifted dry ingredients (flour, baking powder and salt), mixing until well combined. Make sure there are no traces of flour.
  2. Cool the dough:
    • Cover the bowl and refrigerate the dough overnight. This step is crucial to achieve the signature dome of the magdalenas.
  3. Cook the Magdalenas:
    • The next day, preheat your oven to 220 degrees Celsius (428 degrees Fahrenheit). Line a muffin pan with cupcake liners.
    • Fill each liner three-quarters full with the chilled dough. Sprinkle the top of each with a little sugar.
    • Bake at 220 degrees for 5 minutes, then reduce the temperature to 180 degrees Celsius (356 degrees Fahrenheit) and bake for another 9 to 10 minutes, or until the magdalenas are golden brown and a toothpick inserted into the center comes out clean.
  4. Cooling:
    • Remove the magdalenas from the oven and let them cool on a rack.

Enjoy these delicious Spanish Magdalenas, a simple yet satisfying treat that perfectly captures the essence of traditional Spanish baking!

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