The Origin of Lent Fritters: Tradition, History, and Gastronomic Legacy

When the shop windows of bakeries begin to fill with small golden, sugary spheres, we know that spring and Easter are just around the corner. In Baixas, Lent is one of our favourite times of year, precisely because of the magic surrounding traditional buñuelos (fritters).

If you want to try your hand at making this centuries-old sweet treat at home, we’ll share all our secrets with you in the Recipe for Bunyols de l’Empordà, along with the techniques used by our master pastry chefs to achieve that unmistakable dough:

We all know the pleasure of enjoying a delicious doughnut, but have you ever wondered why we eat this sweet treat specifically at this time of year?

Historical roots: A melting pot of cultures

The art of frying dough made from flour and water is an ancient practice, but the origin of the buñuelo, as we know it on the Iberian Peninsula, is the result of a rich cultural heritage.

Its origins are closely linked to Arab and Sephardic traditions. The Arab inhabitants of Al-Andalus were masters in the art of making fried dough dipped in honey. At the same time, the Sephardic Jewish community prepared what are known as bumuelos, an essential part of the Hanukkah festival, where oil takes on sacred symbolism.

Over the centuries, Christian convent pastry chefs adopted and refined these techniques. Monasteries preserved the recipe, elevating it and adapting it to the liturgical customs of the time, giving rise to the fritters we enjoy today.

The reason for its connection to Lent

The association of buñuelos with Lent stems from a historical necessity where faith and everyday pragmatism converged.

• The rigour of fasting and abstinence: During the forty days preceding Easter, the Church imposed strict rules prohibiting the consumption of meat. However, the arduous working days of the time required sustenance capable of providing great energy.
• The nobility of simple ingredients: The buñuelo emerged as the perfect solution. Made from humble ingredients permitted during fasting—flour, water, oil, sugar and, occasionally, aniseed liqueurs—it provided the necessary calories to get through the day.
• The lightness of the wind: Thanks to the frying process, the dough expands, creating a bite with great visual volume but an ethereal interior. This characteristic allowed the appetite to be satiated in a comforting way during the long weeks of penance.

Tradition in Catalonia: Wednesdays and Fridays during Lent

In Catalonia, tradition dictates that buñuelos (or bunyols) are eaten on Wednesdays and Fridays during Lent, until Good Friday.

There are different varieties, but in our region the undisputed kings are Bunyols de l’Empordà (denser, doughnut-shaped or ‘foradats’ and with an unmistakable aroma of aniseed and matafaluga) and Bunyols de Vent (lighter, round and spongy, often filled with cream, whipped cream or truffle).

At Baixas, we have been honouring this tradition for decades. Every year, we prepare our fritters by hand, respecting the dough’s fermentation times and frying them at just the right temperature so that they are crispy on the outside and soft on the inside, just like our grandmothers used to make them.

Celebrate tradition with us

The history of gastronomy is there to be savoured. Now that you know the origin of Lent fritters, the next step is to enjoy them.

We invite you to visit us at our Baixas bakeries to try our artisan selection, or try your hand at our recipe for Bunyols de l’Empordà.