Buñuelos are light, puffy fritters made from biscuit dough and served fresh, dunked in honey and sugar.
- 40 ml olive oil (2 tbsp)
- 2 pieces orange rind, removed using a peeler
- 2 eggs
- 2 oranges, finely grated rind only
- 150 ml milk
- 300 gm plain flour (2 cups)
- 225 gm caster sugar
- 1 tsp baking powder
- For deep frying: vegetable oil
- 220 gm honey
- 80 ml orange juice (1/3 cup)
- ½ tsp saffron threads
- 1Heat 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.
- 2Turn 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.
- 3Combine 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.
- 4Meanwhile 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.
Drink Suggestion: Rich Spanish brandy. Drink suggestion by Max Allen
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