Traditional Spanish harinosas de uva pastries, historically baked as a peasant waste-reduction method using leftover bread dough and surplus harvest grapes, now feature a modernized brioche-style dough in a recipe showcased by Macarena Sánchez-Barba on the RTVE program Aquí la Tierra.
Origins of the Harinosa Pastry
The traditional harinosa pastry emerged from kitchen practices designed to prevent food waste. Bakers utilized leftover bread dough to form buns, stuffing the excess harvest grapes from the vendimia directly into the center. The term harinosa
historically describes empanadas featuring a basic filling composed of a handful of flour mixed with small amounts of oil and sugar.
Modernizing the Sigüenza Bakery Recipe
A bakery in Sigüenza has altered the traditional technique by substituting standard bread dough with a richer brioche-style base. Preparation of these updated harinosas de uva requires mixing flour, sugar, butter, eggs, milk, and honey to form the dough. Bakers then roll out the mixture, place Garnacha grapes across the surface, sprinkle additional sugar over the fruit, wet the edges with water, and fold the dough into an empanadilla shape before baking.
Broadcast Details on La 1
Presented by Jacob Petrus and Marc Santandreu, Aquí la Tierra airs Sunday through Friday at 20:25 on La 1 and RTVE Play. The program covers agricultural topics, environmental news, livestock management, and traditional gastronomy.
Frequently Asked Questions
What ingredients are required for the brioche-style harinosas de uva dough?
The modified dough combines flour, sugar, butter, eggs, milk, and honey, which bakers knead together using a rolling pin before adding the fruit filling.
Which type of grapes fill the pastry?
Bakers use Garnacha grapes from the grape harvest as the primary filling, topping the fruit with granulated sugar before sealing the dough.
When and where does Aquí la Tierra broadcast?
Jacob Petrus and Marc Santandreu host the program from Sunday through Friday at 20:25 on La 1 and RTVE Play.