Lenten fritters, brunyols or fritters from l'Empordà , which should not be confused with wind fritters, stand out for their aniseed flavor and spongy texture.
As their name indicates, it is a tradition to eat them during Lent and although their origin is in Empordà and, by extension, in the lands of Girona, they are currently essential in pastry shops in Barcelona.
RECIPE TO MAKE LENT DRINKS
Ingredients (about 35 fritters):
- 20 g anise matalahúva grains
- 160 ml milk
- 2 eggs
- 100 g sugar
- Zest of half a lemon
- Half a teaspoon of cinnamon powder
- 10 g dry baker's yeast
- 500 g strong flour or brioche
- 5g salt
- 50 g butter
To decorate:
- Anisette
- Sugar
Preparation (3-4 hours approx.):
1. Put the milk and anise in a saucepan and heat slightly. No need to boil. Turn off the heat and let it infuse for about 2 minutes.
2. Strain and reserve the milk and anise separately.
3. In a large container put: eggs, sugar, zest of half a lemon, cinnamon, anise and yeast. Beat until all the ingredients are mixed.
4. Add the flour, salt, butter and milk. Knead until smooth and homogeneous.
5. Once the dough is ready, we lightly coat it with oil and place it in the same container, covered with a kitchen towel.
6. Let the dough ferment for about 2 or 3 hours or until it has doubled in size. Fermentation time will depend on room temperature.
7 . While the dough is fermenting, prepare:
- A casserole or pot with plenty of oil to fry the fritters
- A plate with absorbent paper
- A container with anise liquor and a brush to paint the fritters
- A deep plate with sugar to coat the fritters
- A tray to place the fritters once finished
8. Once the dough has fermented, form balls the size of a walnut. This process will be faster and easier with oiled hands.
9. Place the balls on a tray and cover with a cloth.
10. Heat the oil in the pot or casserole.
11. When the oil is hot, take a ball of dough, make a hole in the center with your finger and fry it.
12. We repeat this process with each fritter. (When frying the fritters, we recommend making batches of 4 or 5 fritters.)
13 When the fritters are golden, turn them over and finish frying. They have to be well golden.
14. Once the fritters have been removed from the heat, we place them on a plate with absorbent paper, paint them with anise liqueur and roll them in sugar.
15. Place the fritters on a tray and let them cool.
Enjoy!
