Buñuelos are light, puffy fritters made from biscuit dough and
served fresh, dunked in honey and sugar.
Orange buñuelos 40 ml (2 tbsp) olive oil2 piecesorange rind, removed using a peeler2eggs2oranges, finely grated rind only150 mlmilk300 gm (2 cups) plain flour225 gmcaster sugar1 tspbaking powder For deep frying:vegetable oilSaffron honey220 gmhoney80 ml (1/3 cup) orange juice½ tsp saffron threads
Heat olive oil and peeled orange rind in a small saucepan over medium heat until it just boils, remove from heat and cool slightly. When just warm, remove and discard rind and transfer oil to a heatproof bowl. Add eggs, half the grated orange rind and milk and beat until combined. Sieve over flour, 40 gm sugar and baking powder and, using a wooden spoon, work in gradually.
Turn dough onto a lightly floured surface and knead until smooth and elastic, adding a little extra flour if sticky, then divide into 30 pieces. Using your hands, form each piece to a thin rope about 10cm long, moisten ends with a little water and join to form a ring and place on lightly floured trays.
Combine remaining sugar and remaining orange rind in a small bowl and set aside. Heat vegetable oil in a deep-fryer or saucepan to 170C and cook buñuelos in batches for 2-3 minutes turning once or until golden. Remove using a slotted spoon, drain on absorbent paper and toss in orange sugar.
Meanwhile for saffron honey, combine all ingredients in a saucepan and stir over high heat to infuse. Simmer for 2-3 minutes and remove from heat. Serve warm buñuelos with saffron honey and remaining orange sugar passed separately.