{"id":26415,"date":"2026-03-25T13:12:01","date_gmt":"2026-03-25T12:12:01","guid":{"rendered":"https:\/\/casamira.es\/lenten-sweets-why-do-people-eat-so-many-fried-sweets-at-easter\/"},"modified":"2026-03-25T13:12:03","modified_gmt":"2026-03-25T12:12:03","slug":"lenten-sweets-why-do-people-eat-so-many-fried-sweets-at-easter","status":"publish","type":"post","link":"https:\/\/casamira.es\/en\/lenten-sweets-why-do-people-eat-so-many-fried-sweets-at-easter\/","title":{"rendered":"Lenten sweets: Why do people eat so many fried sweets at Easter?"},"content":{"rendered":"\n\n\n

Every year in Lent<\/strong> the display cases are filled with torrijas<\/strong>, pesti\u00f1os, bu\u00f1uelos and other sweets that share a common trait. They are fried. And it is no coincidence. Although, when you sink your teeth into them, you do not usually wonder why we have been eating them for centuries, the truth is that the typical Lenten sweets<\/strong> did not arise on a whim or a pastry whim, they have a historical, religious and, above all, practical explanation. <\/p>\n\n

From Casa Mira<\/a><\/strong> we want to tell you why these typical Easter sweets<\/strong> have been the undisputed protagonists of Spanish snacks for centuries.<\/p>\n\n

Lent, a time of fasting, but not of sadness<\/strong><\/h2>\n\n

Lent<\/strong> is the forty-day period leading up to Holy Week<\/strong> in the Christian tradition. Historically it was a time of fasting<\/strong> and abstinence, especially from meat. This forced a reorganization of the family diet. <\/p>\n\n

If meat could not be eaten, other sources of energy were sought: bread, oil, honey, sugar, eggs and milk. Simple, accessible and inexpensive ingredients. And that was the beginning of the history of fried sweets.<\/strong> <\/p>\n\n

Because if there is one thing that characterizes Lenten sweets<\/strong> is that they are made with basic products. Nothing sophisticated. Nothing exotic. Just what was in any traditional pantry in times when the shopping list was rather scarce and, above all, of local products. <\/p>\n\n

Frying, a technique that makes practical sense<\/strong><\/h2>\n\n

Today we associate frying with indulgence, but centuries ago it was a useful technique. Frying in oil had several advantages: <\/p>\n\n

    \n
  1. It allowed for fast cooking.<\/li>\n\n\n\n
  2. It provided necessary calories during periods of intense physical work.<\/li>\n\n\n\n
  3. It preserved food better for a few days.<\/li>\n<\/ol>\n\n

    In an agricultural society, where physical exertion was constant, these sweets were not a whim. They were concentrated energy<\/strong>. <\/p>\n\n

    Olive oil, abundant in many regions of Spain, became the great ally. And so were born recipes that are still in use today: torrijas, pesti\u00f1os, rosquillas, bu\u00f1uelos<\/strong>. <\/p>\n\n

    Homemade torrijas with stale bread<\/strong><\/h2>\n\n
    \"homemade
    homemade torrijas<\/figcaption><\/figure>\n\n

    One of the clearest examples are the torrijas<\/a><\/strong>. The use of stale bread was fundamental in times when nothing was thrown away. <\/p>\n\n

    The bread was soaked in milk or wine, dipped in egg and fried. Then it was sweetened with honey or sugar. Simple, logical and effective. <\/p>\n\n

    At Casa Mira<\/strong> <\/a>we continue to elaborate our torrijas respecting that original logic, but taking care of every detail: specific bread, calmly infused milk, clean oil and enough rest so that the texture is juicy.<\/p>\n\n

    Pesti\u00f1os and honey, an Andalusian heritage<\/strong><\/h2>\n\n
    \"pestinos\"<\/figure>\n\n

    Another classic Lenten sweet is the pesti\u00f1os<\/a><\/strong>. Fried dough flavored with anise or sesame seeds, bathed in honey. <\/p>\n\n

    Its origin dates back to the Andalusian tradition<\/strong>, where frying in olive oil and the use of honey were common. Over time, these recipes became part of the popular Easter confectionery<\/strong>. <\/p>\n\n

    The combination of fried dough and honey not only adds flavor. It provides preservation. Honey acts as a natural protector. <\/p>\n\n

    Doughnuts. Simplicity that fills <\/strong><\/h2>\n\n
    \"Origin<\/figure>\n\n

    The bu\u00f1uelos<\/a><\/strong>also fried, follow the same logic: simple dough, quick frying, final sprinkling of sugar.<\/p>\n\n

    Its popularity during Lent<\/strong> is explained by its ease of preparation and its yield: with few ingredients, many pieces were obtained.<\/p>\n\n

    Why do we still make fried sweets during Lent?<\/strong><\/h2>\n\n

    It is true that the new trends of eating healthier and including less fried food <\/strong>in our diet pushes us to limit the consumption of fried sweets<\/strong>. Perhaps we could bake more and adapt the recipes to have less caloric intake, but, let’s not fool ourselves, there is nothing like the flavor and juiciness that oil gives to these Lenten sweets. Besides, frying is part of the identity of Lenten sweets<\/strong>, and what would become of the soul if we could not skip the diet from time to time? <\/p>\n\n

    Of course, today it is done with control: clean oil, adequate temperature and precise timing. The frying must not soak or darken. It must brown and seal. <\/p>\n\n

    When a torrija is well fried, it does not drip oil. It has a golden surface, juicy interior and balance. Something that invites you to commit a small “sin for the body” without importance. <\/p>\n\n

    Tradition and collective memory<\/strong><\/h2>\n\n

    Lenten sweets <\/strong>are intrinsic in the traditional memory of the Spanish geography, of their ancestors, they are family after-dinner meals, snacks after the processions, shared cooking.<\/p>\n\n

    In Casa Mira<\/strong> customers come asking for “the torrijas of always” or “the pesti\u00f1os like the ones from before”. This continuity is part of our work. <\/p>\n\n

    Because keeping a recipe is not repeating it without thinking. It is to understand its origin and respect it. <\/p>\n\n

    At a time when everything seems to accelerate, Lenten sweets force us to stop. To respect processes. To fry with attention. To infuse with patience. <\/p>\n\n

    And that, in the end, is what keeps them alive.<\/p>\n\n

    If you want to taste Lenten sweets<\/strong> made as tradition dictates, we are waiting for you in our physical store in the center of Madrid store in the center of Madrid<\/a><\/strong>. There you will find our torrijas, pesti\u00f1os and fritters freshly made, with that aroma that announces that Easter is already here. <\/p>\n\n

    You can also order them online<\/a><\/strong> and make sure you get your favorites before they fly away. Because when the processions start, the trays get empty fast. <\/p>\n\n

    \n
    Go to the store<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Every year in Lent the display cases are filled with torrijas, pesti\u00f1os, bu\u00f1uelos and other sweets that share a common trait. They are fried. And it is no coincidence. Although, when you sink your teeth into them, you don’t usually wonder why we have been eating them for centuries, the truth is that the typical Lenten sweets are fried and fried. <\/p>\n","protected":false},"author":395,"featured_media":26416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1071],"tags":[656,698,737,859,865,1030,1072,1073],"class_list":["post-26415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","tag-casa-mira","tag-fritters","tag-torrijas","tag-pestinos","tag-fried-sweets","tag-traditional-confectionery","tag-lenten-sweets","tag-easter-week-madrid"],"acf":[],"yoast_head":"\nLenten sweets, why are they eaten fried?<\/title>\n<meta name=\"description\" content=\"Discover why Lenten sweets are fried. 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