Wind buñuelos are one of the most traditional desserts in Catalan pastries. Seeing them in pastry shops or on restaurant menus tells us that we are most likely in Lent. Do you dare to make them at home? Like the previous Bunyols de l'Empordà recipe, this one is also very easy. At
Casa Perris we want to help you step by step.
Ingredients:
- 100 ml of water
- 30 g butter or lard
- Zest of 1/2 lemon
- 1 pinch of salt
- 2 teaspoons of anise liqueur + anise liqueur to paint the fritters
- 130 g of loose flour
- 4 eggs
- Oil for frying
- Sugar to coat the fritters
Elaboration:
- Heat the water, butter, salt and lemon zest in a saucepan.
- When the water boils, add the flour and mix vigorously with a wooden spoon until it forms a compact dough that comes away from the saucepan.
- Remove the saucepan from the heat and let the dough cool. Add the first egg to the dough and mix vigorously. When the dough has absorbed the first egg, add the second and so on until all 4 are added.
- Let the dough rest for about 40 minutes with plastic wrap so as not to form a skin.
- Heat a pot with plenty of oil.
- When the oil is hot, but not smoking, form the fritters with the help of two spoons greased with oil and drop them into the oil.
- Turn the fritters and drain them when they are golden.
- Paint the hot fritters with anise liqueur and coat with sugar.
Enjoy!
