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Caption: BUÑUELOS | Catalan Easter recipe |
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Caption: The "Buñuelos" (or bunyols in Catalan) consist of a simple, wheat-based yeast dough, flavored with anise, rolled, cut or shaped into individual pieces with or without a hole on the centre, then fried and finished off with a sweet coat. The "buñuelos" may be filled with a variety of things, sweet or savory.
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Caption: HISTORY & TRADITION Buñuelos or bunyols (in Catalan) have a long tradition in the Catalan culinary landscape. They originated in the region’s 15th-century Morisco communities (Muslims who were forced to convert to Christianity during the Inquisition), and have since spread to nearly every corner of the Spanish-speaking world. Often called buñuelos elsewhere, today they’re an important staple of the Mexican diet, are widespread throughout Central and South America (including Colombia), and are even eaten in Turkey, Greece, Italy, and Morocco. In Catalonia, bunyols are a popular midday snack, though they’re most traditionally eaten during Lent.
Text via http://mobile.eatyourworld.com/blog/catalan_sweets_five_not_to_miss
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Caption: I n g r e d i e n t s 125g plain flour ('00' flour)
125 g bread flour
5 g salt
5 g matalahuga (anise seed)
1 teaspoon ground cinnamon
Zest of one lemon
40 g whole cane sugar
3 egg yolks size L
110 g whole milk
35 g cold butter cut into cubes
11 g of dry baker's yeast or 30g fresh yeast
Anis del mono (a splash for each donut)
White sugar to coat the donuts
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Caption: Elaboration Step 1 - first kneading
If we have a mixer (sucha as Kitchen Aid or any other food processor with hook attachment), we mix the two flours, salt, aniseed, cinnamon, lemon zest, sugar, yeast, egg yolks and 72 g of milk (two thirds of the total milk).
Knead on low average speed, scarpping off the sides of the bowl occasionally with a spatula. Kneed for 10 minutes and add the one third of the milk little by little. It is a sticky dough, so do not panic and you do not add any more ingredients because the mixture was ruined. So if it is sticky, it meas that you are on the right way.
Step 2 - second kneading + butter
Once we have kneaded at low average speed for 10 minutes, add the cold butter receién taken out of the fridge, cut into cubes and continue kneading for ten minutes. The butter should be well integrated and should not be viewed by the mass loose pieces.
Step 3 - first dough rest
We get a large bowl and spread with a little olive oil and let the dough inside. We brush the dough with a drizzle of olive oil and let it rest for 15 minutes covered with plastic wrap.
Step 4 - making the balls of dough
Sprinkle the working surface with a little flour and cut dough into 20 gr portions 20g.
We cover a tray with plastic wrap brush it with olive oil we make balls with the portions of dough and put them on the tray with the film, leaving separation between ball and ball to allow them to grow during fermentation. cover the tray with some more film.
Step 5 - fermentation
Let the balls rest for 45 minutes covered with the plastic wrap in a place at 28ºC. This process is extremely important, if you do not have a place at that temperature you need to create a home fermenter, what I did was put a bowl of very hot water (from the tap) at the bottom shelf of the oven and put the balls in the oven tray on top. The same heat of the water steam will make the fermantation possible.
Step 6 - shallow fry the buñuelos
We heat some soft olive or sunflower oil a skillet or pan, when the oil reaches 160ºC (ie, not too hot but enough to make bubbles when introducing the dough), we begin to fry the buñuelos. Just before introducing them in the oil we make a hole in the center with our finger. It is important to do but just before frying them otherweise they will reduce size.
Fry on both sides until golden (not burned) and let them rest in paper towels.
While still hot, drizzle with a genrous amount of liquour Anis del Mono.
And finally coat in white suger while still warm. Let cool and... yum!
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Caption: Carolina Ferrer Full recipe in Spanish & English:
http://www.lacocinadecarolina.com/2015/03/bunuelos-de-cuaresma-receta.html
Instagram.com/carolina_ferrer_