Originally introduced to Catalunya by the Sephardic Jews in the Middle Ages, bunyols have traditionally sweetened the days of people who have given up their favourite foods for Lent. There are two types of these tasty deep-fried dough balls: bunyols de l’Empordà and bunyols de vent. Bunyols de l’Empordà are characterised by a less-rounded hole in the middle. bunyols de vent, on the other hand, have a round shape and are not usually filled, although they can be bought with cream or chocolate in the middle. This recipe is for bunyols de vent.
Preparation time: 60 minutes
- 75g flour
- 200ml of milk
- 60g butter
- 4 eggs
- Zest of 1/2 lemon
- Anís (anise-flavoured liqueur)
- Sunflower oil
- Put the milk in a saucepan with the butter and a pinch of salt.
- When the butter has melted and the milk is boiling, add the flour without removing from the heat.
- Stir until it makes a dough that does not stick to the edges of the pan.
- Place the dough in a large bowl, add the eggs one at a time and stir until smooth.
- Add half a glass of Anís and the lemon zest.
- Mix together until the dough is very smooth, then cover it with a towel and let it rest for half an hour.
- Divide the dough into small portions and roll them into balls.
- Put plenty of oil in a pan and heat. When the oil is hot, add the dough balls and fry.
- Once fried, place them on kitchen paper to absorb the excess oil.
- Finally, put them on a plate and sprinkle with sugar. When they are cold, add some extra sugar and serve.
- Instead of sugar, you can also use honey.
- The bunyols can be filled with cream or chocolate.
Visit here for more traditional Catalan recipes. Toni Rocamora is the head chef of a big family and lover of all gastronomy-related sports, such as snail hunting, mushroom hunting and market shopping. Toni was born in Oliana, a small town in the foothills of the Pyrenees, and inherited his passion for cooking from his mother, famous for her traditional family recipes.