Cartagena’s traditional pastries hold on to recipes that have been passed down for generations.
One of the most loved is the Easter roll, a soft, sweet treat full of orange and anise flavour. You’ll find these rolls not only at Easter and Christmas, but also year-round in local bakeries across the region. They are easy to store, stay fresh for days, and are perfect with a cup of coffee.
There are many ways to make them. Some versions use almonds, others leave out the anise seeds. Some are made with yeast, others with baking powder. This version puts orange juice in the spotlight, adding natural sweetness and a fresh aroma.
Ingredients (Makes 12)
- 140 ml fresh orange juice
- 120 ml extra virgin or virgin olive oil
- 100 ml sweet anise liqueur
- 2 large eggs
- 220 g sugar (plus extra for dusting)
- Zest of 1 orange or lemon (or both)
- 750 g plain wheat flour (plus more for kneading)
- 15 g anise seeds
- 2 sachets of baking powder (or baking soda if preferred)
- 1 beaten egg (for brushing)
Start by beating the eggs, sugar, and citrus zest together with a hand whisk or electric mixer until slightly creamy. Squeeze your oranges, strain the juice, and mix it with the oil and anise liqueur. Add this to the egg mixture and beat again briefly.
In a separate bowl, mix the flour, anise seeds, and baking powder or soda. Slowly add the dry mix into the wet ingredients a bit at a time, stirring until it forms a soft dough.
Lightly flour your work surface and turn the dough out. Knead it by hand, adding a bit more flour if it’s too sticky. The dough should feel soft and slightly moist but not cling to your hands. If your hands are lightly oiled, it’ll be easier to handle.
Wrap the dough in cling film and let it rest in the fridge for 30 minutes. While it chills, heat your oven to 180°C (top and bottom heat, no fan) and line two baking trays with parchment paper.
Once the dough has rested, shape it into rolls, any size you like, though medium ones bake evenly. Place them on the trays and brush with the beaten egg. Sprinkle some sugar over the top for a bit of crunch.
Bake in the preheated oven until golden, about 20–25 minutes depending on size. Let them cool before serving.
