The Nun Sighs, they are a traditional sweet in many Spanish provinces and in each of them the way of making it varies.
I have chosen this recipe for its simplicity of realization and because all the ingredients are very easy to find in any pantry.
300 grams of flour, 50 grams of butter, water, 6 eggs, cinnamon stick, 1 lemon, oil, sugar.
The preparation of the nun's sighs
The first thing we do is peel the lemon, then we put 1/2 liter of water in a pot, with the lemon rind and a bar of cinnamon and bring to a boil.
While in another bowl we melt the butter, add the cinnamon water and when it starts to boil again we will add the flour, little by little while stirring. We must have a consistent dough, we will know that it is ready when the dough easily detaches from the saucepan.
We beat the eggs along with 100 grams of sugar, we pour the mixture over the previous dough and stir, we will help ourselves with an electric mixer to make it faster, we should have a thick dough.
We put a pan with plenty of fire oil and when this hot and helping us with a spoon we fry portions of dough.
When they are golden we remove them and leave them on absorbent paper.
We serve the nun sighs placed on a fountain and serve them sprinkled with sugar on top.
Depending on whether we like it more or less sweet we can add more sugar to the eggs, with the 100 grams of sugar in this recipe there are not very sweet.
Do not be scared when we try to mix the flour dough with the eggs, it seems an almost impossible mission, but with an electric mixer it is solved quickly.
These sweets accompany a great glass of muscat. Just as the priests took it when they were offered at the homes of the families they were going to visit.