Bunyols de Quaresma
Bunyols de Quaresma are traditional Catalan doughnuts. They are typically eaten during Lent, especially on Father's Day. These sweet treats are light, fluffy, and typically served with a dusting of powdered sugar.
Ingredients - Serves 6
- Powdered sugar - For dusting
- Vegetable oil - For frying
- Anise seeds - 1 teaspoon
- Eggs - 4
- All-purpose flour - 1 cup
- Salt - 1/4 teaspoon
- Sugar - 1 tablespoon
- Butter - 1/4 cup
- Water - 1 cup
Let's Get Started
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
- Remove from heat and quickly stir in the flour until the mixture forms a ball.
- Return the saucepan to low heat and cook, stirring constantly, for 1 minute.
- Remove from heat and let cool for a few minutes. Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the anise seeds.
- Heat the vegetable oil in a deep fryer or large, deep saucepan to 375°F (190°C).
- Drop spoonfuls of the dough into the hot oil and fry until golden brown, about 5 minutes. Be sure not to overcrowd the pan.
- Remove the bunyols with a slotted spoon and drain on paper towels.
- Dust with powdered sugar before serving.
Dietary Info
- Dish Type: Dessert
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 5g
- Sodium: 150mg
- Sugar: 15g
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