Learn to make traditional Spanish sweets including rosquillas (ring pastries), polvorones (crumbly almond cookies), and the classic arroz con leche (rice pudding) under the guidance of a professional pastry chef
Spanish pastry making draws from a remarkably diverse set of traditions: the Moorish influence that introduced almonds, honey, and rose water to the Iberian Peninsula, the medieval monastic confectionery produced by enclosed religious orders across Castile, and the twentieth-century French-trained pastry kitchen that shaped Spain's professional bakery culture. This three-hour class at a professional pastry kitchen in Madrid focuses on the older, more distinctively Spanish strand — the regional sweets found at religious festivals, family celebrations, and on the counters of specialist pastelerías across central Spain. Three preparations form the class curriculum. Rosquillas are ring-shaped pastries flavoured with anise and lemon zest, associated in Madrid with the Verbena de San Isidro festival held in May around the Plaza de la Cebada and the meadows of the Manzanares. They are made from a simple dough leavened with baking powder, shaped by hand, and either baked or fried, then finished with a plain sugar glaze or left undecorated. The instructor covers the leavening logic and the distinctions between the listas (glazed), tontas (plain), and de Santa Clara (meringue-coated) versions that coexist across Madrid's traditional pastelerías. Polvorones are lard-based shortbread crumbles loaded with toasted almonds and flavoured with cinnamon and occasionally cloves. Associated with the Christmas season in Castile and Andalusia but available year-round in Madrid's traditional shops, they crumble into fine powder (polvo) when bitten, giving the pastry its name. The technique turns on toasting the flour before mixing — a step that develops the nutty flavour and crumbly texture — and on the precise handling of the dough during shaping and baking. Arroz con leche — rice cooked slowly with whole milk, a cinnamon stick, and lemon peel, optionally finished with a brûléed sugar crust — closes the class. The instructor demonstrates the long, attentive stirring process that produces a creamy result, covering the rice-to-milk ratio, the timing of sugar addition, and how to achieve the correctly set but spoonable texture. All three sweets are tasted at the end of the class. Groups are small, typically four to eight participants. Conducted in English. Polvorones contain lard and gluten; rosquillas contain eggs and gluten; arroz con leche contains dairy — fully vegan or gluten-free participation is limited and should be discussed before booking. The €75 price covers all ingredients, the class instruction, and all pastries made during the session.
Highlights
- Make Madrid's festival rosquillas in the three traditional styles — listas, tontas, and de Santa Clara — using an anise-and-lemon dough
- Master the toasted-flour technique that gives polvorones their distinctive crumbly, powdery texture
- Cook arroz con leche from scratch using the slow-stir method and the optional caramelised sugar crust finish
- Take home a box of handmade traditional Spanish pastries from a professional pastry kitchen in Madrid
Tips for visiting
- Polvorones are made with lard — vegetarians who consume animal fat can participate fully, but vegans cannot be accommodated in that segment of the class.
- Rosquillas dough benefits from a brief rest before shaping; the instructor manages the timing across three concurrent preparations.
- Bring a small container or box to carry extra pastries home safely — the class produces a substantial quantity across three recipes.
- Wear clothes that can withstand icing sugar and flour, both of which feature prominently during the session.
- This class focuses on traditional Castilian technique rather than modern patisserie; visitors seeking contemporary tart, entremet, or mousse classes should look for a different programme.
Frequently asked questions
What are rosquillas and why are they associated with Madrid?
Rosquillas are anise-flavoured ring pastries that appear at the Verbena de San Isidro, Madrid's patron saint festival in May. Traditional varieties include listas (glazed), tontas (plain), and de Santa Clara (covered in meringue). Specialist pastelerías sell them throughout the year.
Are the pastries made during the class taken home?
Yes. All rosquillas, polvorones, and arroz con leche produced during the class belong to participants. Portions are tasted during the session and the remainder is packaged to take home.
Can vegans participate in this class?
Polvorones are made with lard and rosquillas contain eggs, making a fully vegan version of the class unavailable in the standard format. Dairy-free substitutions in the arroz con leche may be possible at some venues — enquire directly before booking.
Is baking experience required?
No. The instructor teaches all techniques from first principles. The recipes are achievable for complete beginners and genuinely rewarding for more experienced bakers who want to discover an unfamiliar tradition.
When are these pastries traditionally eaten in Spain?
Polvorones are most closely associated with Christmas in Castile and Andalusia, though they are sold year-round. Rosquillas are linked to spring festivals, particularly San Isidro in Madrid. Arroz con leche is an everyday dessert eaten year-round across northern and central Spain.