Monday, March 30, 2015

Buñuelos Recipe

A buñuelo  is a fried dough ball. It is a popular snack usually have a filling or a topping. It is also often served with a syrup made with piloncillo. Buñuelos are first known to have been consumed among Spain's Morisco population. They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savory. They can be round in ball shapes or disc shaped. In Latin America, buñuelos are seen as a symbol of good luck.


1 cup water
3 tbsps. butter
1 c. plain flour, sifted
5  medium eggs
oil for deep frying
caster sugar


Place the water and butter in a saucepan and bring to a boil. When the butter is melted, add the flour all at once and stir until the mixture forms ball and leaves the side of the pan.
Remove from heat, transfer to a mixing bowl and leave to cool for 5 minutes.
Using an electric mixer, beat for 10 seconds before adding the eggs, one at a time, beating well after each addition. The mixture will seem curdly at the start but will be smooth after all the eggs are added in.
Heat the oil in a pan. When hot, add spoonfuls of the mixture (use a small ice cream scoop) and fry until well puffed and golden. The balls will turn by itself and split as it fries but you can nudge it with a slotted spoon to fry it evenly.
It is done when it is light (in weight) and golden in colour and have stopped expanding. Remove from the oil and transfer to a kitchen paper lined tray.
Toss in caster sugar. Needless to say, best eaten warm.


No comments: