Buñuelos
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5.0
9 reviews
Excellent
Buñuelos
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Buñuelos, also known as bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bonuelos and bougnettes are traditional Spanish, Jewish and Moorish donuts, often prepared for Christmas, Ramadan and Hanukkah.
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Ingredients
- 4 cups flour , sifted
- 3 eggs , lightly beaten
- ¾ cup sugar
- 1½ cup milk or more (at 95 F / 35˚C)
- 3 tablespoons anise liqueur
- 2 tablespoons baking powder
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon (optional)
- Sweet olive oil or vegetable oil (for frying)
- sugar or icing sugar (for the decoration)
Equipment
- Stand mixer
- pastry bag
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Instructions
- In the bowl of a stand mixer, combine the flour, baking powder and sugar.
- Dig a well in the center of the flour and add the eggs.
- Add the lemon zest, anise, and cinnamon.
- While kneading at medium speed, gradually incorporate the milk until obtaining a smooth and homogeneous dough.
- Cover the dough and let it rest for 30 minutes in a warm place, away from drafts.
- Heat a large amount of oil to 350 F (170˚C), preferably sweet olive oil, in a deep pan.
- Place the dough in a pastry bag and drop balls of dough into the hot oil.
- It is also possible to form balls with two teaspoons.
- When they swell and turn brown, remove the buñuelos with a skimmer and place them on a tray lined with paper towels.
- Serve with a little sugar sprinkled over them.
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Overall Rating
5.0
9 reviews
Excellent
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