Spanish pastry puffs. The fabulous Buñuelos.
Place the milk, butter, sugar and salt in a heavy pan and heat until it just boils. Lower the heat and add the flour all at once, beating it hard with a wooden spoon until it forms a smooth ball of dough. Remove from the heat and beat in the eggs one at a time. Beat until cool and very smooth.
Heat the Spanish olive oil in a deep fryer or heavy pan (no more than 150ºC/300ºF). Drop the balls of batter, by teaspoons, into the hot oil. Fry until golden and puffed up. Remove, drain and sprinkle the puffs liberally with icing sugar. The puffs can also be split and filled with jam or whipped cream.
Give it a try, it´s delicious.
This typical pastry is generally enjoyed during the annual celebration known as “Las Fallas” in Valencia which take place from March 15th to 19th; the festival ends on the last night with the burning of the “ninots” (large cardboard and wood sculptures) although each year one of these sculptures is spared and placed in a museum in Valencia. Fires and fireworks are the most noteworthy aspects of this region’s fiestas.
Buñuelos are essentially dough balls made with flour, butter (or lard) and eggs and deep fried in oil. Despite its long and varied history, the origin of buñuelos as we know them today is generally associated with old Madrid, where they were once served alongside churros in traditional shops and cafes. Today, buñuelos are a less sweet and more affordable alternative to “huesos de santo”, and are also easier for people to make at home. The dough balls are around the size of a ping-pong ball and are frequently filled with cream and other delights such as squash, crunchy almond and hazelnut praline, dulce de leche, lemon, chocolates mixed with flavors like coffee and caramel.