I was terrified of adding this recipe when I was researching, writing and editing the book Spanish Village Cooking – Recetas del Campo, the cookery book for the small village of La Murta here in Murcia, Spain.
Because every family in La Murta has their own special way of making this dessert, everyone makes it slightly differently and everyone’s recipe is the best! When the book was published and people started to buy it and read it I was getting comments about how this recipe was “wrong”, “we don’t make it like that”, “we add more honey/lemon/flour…”
I knew it!
I adore nuegos, they are utterly delicious. Every recipe I’ve tasted (and I’ve tasted quite a lot in the name of research!) I’ve loved. Whether the juice is sweeter, or the balls are softer, or they are served warm or cold, I love them all! Well done La Murta for making such a scrummy dish.
At the end of most family gatherings and fiestas in La Murta someone will produce a huge pan of nuegos and share them out. It’s not a party without nuegos.
They freeze really well. Freeze the fried balls before adding the juice, then when you want to eat them, defrost, make up the juice and allow them to marinade for an hour or two.
This recipe was contributed by Antonia Noguera Rojo from La Murta.
Allegedly they make this dessert in Covera too, but I’m reliably informed that this really is a La Murta dish!
Who am I to argue?
Nuegos – Dulce Típico de La Murta – Typical Sweet from La Murta – Recipe in Spanish & English
- 3 huevos
- Cascarón de 1 huevo de leche y otro de aceite
- Ralladura de limón
- 3 cucharadas de azúcar
- ½ sobre de levadura Royal
- 250 g de harina
- 1,5 l de agua
- 400 g de azúcar
- 1 cucharada de miel
- 1 corteza de limón
- 1 palo de canela
- 3 eggs
- Using an egg shell measure 1 of milk and another of oil
- Zest of 1 lemon
- 3 tbsp of sugar
- ½ packet of baking powder
- 250 g flour
- 1.5 l water
- 400 g sugar
- 1 tbsp honey
- Peel from 1 lemon
- Cinnamon stick
Se baten los huevos, se le añaden la leche, el aceite, la ralladura, el azúcar, la levadura y por último la harina. Se amasa todo hasta que quede una masa blanda.
En una sartén honda se pone abundante aceite a calentar. Con ayuda una cuchara se cogen porciones de la masa y se fríen en el aceite hasta que estén dorados. Se ponen en un recipiente.
Para hacer el almíbar se pone una olla el agua, el azúcar, la miel, la corteza de limón y la canela y se hierve hasta que haga hebra.
Se le pone a las bolitas el almíbar por encima y se bañan.
Beat the eggs, add the milk, oil, lemon zest, sugar, baking powder and finally the flour. Mix well into a soft dough.
In a deep pan add lots of olive oil and heat. With the help of a spoon, make small balls of dough and fry in the hot oil until lightly browned. Place in a container.
To make the syrup put the water in a large saucepan with the sugar, honey, lemon peel and the cinnamon stick and heat until the syrup is thick and makes strings when the spoon is lifted.
Pour the syrup over the balls and allow to soak.
Spanish Village Cooking – Recetas del Campo… Over 150 simple, family recipes from a rural village in Spain… Enjoy over 150 simple, family recipes from a small village in Murcia. These recipes have been handed down through generations, grandmother to mother to daughter, making use of local, homegrown ingredients and traditional cooking methods. The chefs of La Murta generously share their secrets, so you can enjoy fresh, Spanish food from the heart of the Sierra del Carrascoy.
This book is in English & Spanish, in Print & in Kindle editions.
Get the book from the Fiesta Committee in La Murta or from Amazon from www.NativeSpain.com