Introduction
Buñuelos are a traditional Spanish fried pastry. They are often served at Christmas time, but can be enjoyed all year round. Buñuelos are made from a simple dough of flour, water and yeast. The dough is fried until it is golden brown and crispy. Buñuelos are often served with a sweet dipping sauce, such as honey or chocolate.
Ingredients
-1 cup (250ml) of water
-1 tablespoon (15g) of yeast
-2 cups (250g) of flour
-1 teaspoon (5g) of salt
-1/4 cup (60ml) of olive oil
-Honey or chocolate sauce, for serving
Method
1. In a large bowl, combine the water and yeast. Let the mixture sit for 5 minutes, or until the yeast has dissolved.
2. Add the flour and salt to the bowl, and stir to combine.
3. Add the olive oil to the dough, and knead until the dough is smooth.
4. Cover the dough with a damp towel, and let it rise in a warm place for 30 minutes.
5. Preheat a large frying pan over medium heat.
6. Cut the dough into small pieces, and shape into balls.
7. Fry the dough balls in the hot frying pan, until they are golden brown and crispy.
8. Serve the buñuelos with a honey or chocolate dipping sauce.
Potential changes & improvements
-Try adding different spices to the dough, such as cinnamon or cardamom.
-For a sweeter buñuelo, brush the fried dough balls with sugar before serving.
-Try serving the buñuelos with a fruit dipping sauce, such as raspberry or strawberry.
What other food it works well with
-Buñuelos go well with a cup of coffee or tea.
-For a light meal, serve buñuelos with a salad.
-For a more filling meal, serve buñuelos with a soup or stew.
Common Mistakes
-Adding too much flour to the dough will make the buñuelos tough.
-Not kneading the dough enough will result in a dense and heavy buñuelo.
-Frying the buñuelos on too high of a heat will cause them to burn.
Nutritional Information
-1 buñuelo (without dipping sauce) contains approximately:
-Calories: 200
-Fat: 10g
-Saturated Fat: 1.5g
-Cholesterol: 0mg
-Sodium: 380mg
-Carbohydrates: 25g
-Fiber: 1g
-Sugar: 0g
-Protein: 3g
Allergens
-Buñuelos contain gluten and wheat.