Mantecado de Avilés or Bollo de Pascua de Asturias, a delicious Easter tradition

The Easter It is one of the most important festivities in Spain and is full of religious and culinary traditions. One of the most popular culinary delights in Asturias during Holy Week is the Mantecado de Aviles either Easter bun from Asturiasa traditional Easter sweetwhich has been made for centuries in this region of northern Spain.

Although it can be found throughout the year in Asturian confectioneries, the Mantecado de Aviles it’s a typical gift that godfathers and godmothers they usually do to their godchildren in the Easter Sundayduring the bun party.

It is usually made with special molds in the shape of a 4-leaf clover that is sold in hardware stores in the area, but if you don’t have access to them, you can also do it in traditional square molds, with different diameters, like these For example.

Another of the peculiarities of this Mantecado de Aviles It is that its four main ingredients have the same weight: eggs, butter, sugar and flour, which is why it is a four-quart cake, named like that precisely for that reason.

In addition, it wears a characteristic sugar glaze in the upper layer and different decorations that you can do to your liking, either with Easter motifs, or chocolate, as in this case.

Are you ready to make this delicious Asturian Easter bun?

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What is Mantecado de Avilés or Bollo de Pascua de Asturias?

He Mantecado de Avilés or Easter Bun from Asturias it’s a typical dessert of Holy Week in Asturias. It’s a sweet cake in the shape of a cross or crown which is made with flour, sugar, eggs, and butter. He is known as four quarter cake because it always has the same weight in each of the four ingredients.

He Mantecado de Aviles It is a typical sweet from the Asturian city of the same name, Avilés, and its originality lies in its four-leaf clover-shaped molds, which are arranged on several floors. These molds can be purchased at area hardware stores.

History of Mantecado de Avilés or Bollo de Pascua de Asturias

He Mantecado de Aviles has its roots in the XVII centurywhen the Asturian emigrants who were heading to the Americas brought with them some buns made with wheat flour, eggs, cow butter and sugar. These buns had the particularity of staying in good condition for long periods without losing their properties or getting moldy.

Bun Festivals in Avilés

Over time, it became a tradition for godparents to give these buns to their godchildren, and in 1863 the celebration of the Bun party in Avilés.

The Bollo de Avilés Festivalsdeclared of National Tourist Interest in 1972, have their origins at the end of the 19th century and celebrate the arrival of spring and the end of the Easter fast. They are held at the end of Holy Week, in the Palm Sunday and Easter Monday.

The festival owes its name precisely to the easter bun, this buttered and frosted cake in the shape of a four-leaf clover that we are going to make today. During Easter Sunday, godfathers and godmothers present their godsons and goddaughters with this shortbread, thus corresponding to the Palm received on Palm Day.

He Mantecado de Aviles It is a delight for the palate and is served in all the houses and pastry shops in the region during Holy Week. And now that you know how to do it, we also hope it becomes a tradition in your family.

More traditional Easter recipes

If we review the traditional Easter sweets in Spain, we have no choice but to refer to the Easter monkeya traditional sweet in Catalonia, Valencia and other regions of Spain.

But there are many traditional Easter sweets in many countries, such as the easter wreaththe Italian Colomba Pasqualehe Osterlamm Backen either Easter Lamb Pietraditional from Germany, or the Hot Cross Buns Anglo-Saxons.

And if you want to prepare some traditional Easter recipes for children, we encourage you to make the traditional ones decorated easter cookiessome easter egg recipeor an original easter cake with a surprise inside that they will love.

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