Arsenia, Villaferrueña neighbor, getting into the home oven, using the blade, the central participants bun, which has already developed. . ---------------------------------------
The central participants bun, and cooked on a can, at the mouth of the oven. ----------------------------------------------
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Arsenia put the bun on the round table of his home to be enjoyed by familaires and friends. ----------------------------------------------
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The preparing and selling cakes in the bakery of Arrabalde are elongated, oval-shaped. ----------------------------------------------
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Throughout the year, especially during parties or holidays cycles were drafted and are being developed in domestic ovens in bakeries in public service or in bakeries, sweets, some of which are named after the feast of the saint or the people who created and is still doing. We have examples in the ugly Villalpando, rolls of San Miguel Benavente pumps, etc. This occurs with the central participants of Villaferrueña Bun, from which all the neighbors agree, especially when the Carnival is coming, but can also taste the rest of the year.
Mr. Antonio, 77 years old and blind, which is one of the most and best knows and remembers the customs, ancient traditions and lifestyle of its people, it has always lived in it, tells me this sweet :
"I've seen it done and I've eaten in my house since I was little. And my parents knew him throughout his life, because he sent my grandparents. So note the time you have, well over a hundred years.
I'm surprised that the bun is not as well known in the county of Los Valles de Benavente as are other sweet carnival flowers or florets, french toast and the ears or ear lobes, but some are more typical of other locations. It can not be because it is not delicious and healthy, as everything is made in the village.
This is a long roll of 30 or 40 cm, with no more than 2 or 3 cm. thick and the ends may terminate in an oval shape. Its appearance reminds us of some kind of cakes or buns known expense. Ingredients are no clear eggs, flour and sugar.
-does not contain any fat or oil, he explains Mr. Antonio . Nor has preservatives, it was done to specific days of Carnival. Those who created and devised the formula for doing so were Villaferrueña, but as this goes way back, I can not say who they were, although I can assure you that the bun left here and that's why it's called that.
The bun still being developed in some houses, especially those that still retain the old kilns used to make bread and other treats throughout the year. Even those who did not went to the oven to bake the neighboring or even bakeries. The truth is that when they approached the carnival festivities, was and continues to be a make or buy custom cakes for family and for gifts to relatives and friends, especially if they live outside the village. Admittedly
tastes good, perhaps because it is made with natural ingredients and no artificial colors or preservatives as Mr Antonio. If anyone wants to check can do, as they continue developing and selling, and also for most of the year, Arrabalde bakers, Luis bag and Lucía Ferrero. I go to town and I confirmed Lucia:
"Indeed, since we do bakers and still call the central participants of Villaferrueña Bun, it must be recognized and valued in this town had its origin, but was something familiar and almost limited to the Carnival festivities. We have contributed to its dissemination and knowledge of it. Lucia
Again I explained in more detail the ingredients and the specific way as they do in the bakery
-made dough with your hands mix the egg yolks without the clear, flour and sugar, especially in proper proportions and measures. With the help of a wooden roller extend it on a baking paper, giving the loaf shape and thickness required and already fixed in advance. Then the put it in the oven for baking.
When they sell carnival parties many buns, some custom. Families from these people, but living abroad, do not shrink to buy the bun, is now a habit. But he also sold some of the province of Leon, who also carry bread and other goodies, such as the Infantry Alija, San Esteban de Nogales and more distant as Pobladura Yuso, Felechores, etc. Of course, sold and distributed more on those who are about as Alcubilla Arrabalde Nogales, Villageriz, Coomente de la Vega, Maire de Castroponce, among others, all of the province of Zamora. Benavente also a store of the passage of cherries. And a few years ago came to the capital buns and even Madrid shops of friends and acquaintances.
The central participants in Villaferrueña muffin, even a local or regional sweet, like many of those produced by Castilla y Leon and the rest of Spain, it is important not only for his old shows, but also because it, in origin, from a sweet more for the Carnival, though perhaps less known than others. However it is obliged to bring this to their creators, though anonymous, those over one hundred years ago had the idea of \u200b\u200bmixing a few ingredients with great success for themselves and future generations. Proof of this is that when every year on the Carnival, they are still remembered.
Mr. Antonio, 77 years old and blind, which is one of the most and best knows and remembers the customs, ancient traditions and lifestyle of its people, it has always lived in it, tells me this sweet :
"I've seen it done and I've eaten in my house since I was little. And my parents knew him throughout his life, because he sent my grandparents. So note the time you have, well over a hundred years.
I'm surprised that the bun is not as well known in the county of Los Valles de Benavente as are other sweet carnival flowers or florets, french toast and the ears or ear lobes, but some are more typical of other locations. It can not be because it is not delicious and healthy, as everything is made in the village.
This is a long roll of 30 or 40 cm, with no more than 2 or 3 cm. thick and the ends may terminate in an oval shape. Its appearance reminds us of some kind of cakes or buns known expense. Ingredients are no clear eggs, flour and sugar.
-does not contain any fat or oil, he explains Mr. Antonio . Nor has preservatives, it was done to specific days of Carnival. Those who created and devised the formula for doing so were Villaferrueña, but as this goes way back, I can not say who they were, although I can assure you that the bun left here and that's why it's called that.
The bun still being developed in some houses, especially those that still retain the old kilns used to make bread and other treats throughout the year. Even those who did not went to the oven to bake the neighboring or even bakeries. The truth is that when they approached the carnival festivities, was and continues to be a make or buy custom cakes for family and for gifts to relatives and friends, especially if they live outside the village. Admittedly
tastes good, perhaps because it is made with natural ingredients and no artificial colors or preservatives as Mr Antonio. If anyone wants to check can do, as they continue developing and selling, and also for most of the year, Arrabalde bakers, Luis bag and Lucía Ferrero. I go to town and I confirmed Lucia:
"Indeed, since we do bakers and still call the central participants of Villaferrueña Bun, it must be recognized and valued in this town had its origin, but was something familiar and almost limited to the Carnival festivities. We have contributed to its dissemination and knowledge of it. Lucia
Again I explained in more detail the ingredients and the specific way as they do in the bakery
-made dough with your hands mix the egg yolks without the clear, flour and sugar, especially in proper proportions and measures. With the help of a wooden roller extend it on a baking paper, giving the loaf shape and thickness required and already fixed in advance. Then the put it in the oven for baking.
When they sell carnival parties many buns, some custom. Families from these people, but living abroad, do not shrink to buy the bun, is now a habit. But he also sold some of the province of Leon, who also carry bread and other goodies, such as the Infantry Alija, San Esteban de Nogales and more distant as Pobladura Yuso, Felechores, etc. Of course, sold and distributed more on those who are about as Alcubilla Arrabalde Nogales, Villageriz, Coomente de la Vega, Maire de Castroponce, among others, all of the province of Zamora. Benavente also a store of the passage of cherries. And a few years ago came to the capital buns and even Madrid shops of friends and acquaintances.
The central participants in Villaferrueña muffin, even a local or regional sweet, like many of those produced by Castilla y Leon and the rest of Spain, it is important not only for his old shows, but also because it, in origin, from a sweet more for the Carnival, though perhaps less known than others. However it is obliged to bring this to their creators, though anonymous, those over one hundred years ago had the idea of \u200b\u200bmixing a few ingredients with great success for themselves and future generations. Proof of this is that when every year on the Carnival, they are still remembered.
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