INGREDIENTS (for four people)
-350ml milk
-75ml anise extract
-25g sugar
-200g flour
-4 eggs
-1 teaspoon ground cinnamon
-Peel of one lemon
-Pinch of salt
-1.5 litres oil for frying
-Sugar to cover the bunyols
In a bowl mix the flour with the cinnamon, lemon peel and salt, then set aside. Put the milk, anise extract and sugar in a pan and cook over a high heat until boiling. Add the flour mix and beat hard until the mass comes away from the sides of the pan. Take off heat and beat in the eggs one at a time—you will be left with a sticky mass. The bunyols can be formed either with a spoon covered in oil or better still with an oil-covered ice cream scoop to get a round shape. Put the oil in a pan and once it is hot drop in the bunyols—fry them one or two at a time over a medium heat (they can burn easily) until they are a dark golden colour. When done, take them out and put on a plate with kitchen roll to absorb excess oil. Cover with sugar and serve hot.
Taken from La bona cuina catalana by Ada Parellada (Ara Llibres)
Latest Comments
Hmm
Posted by Diann March 08, 2011 13:59:52