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BUÑUELOS (SPANISH DOUGHNUTS)

Sweet crispy treats that would put any Easter Egg to shame – these little fluffy, crispy fritters are like French Toast but only bite size, fluffier and crispier.
READY IN

35 minutes

COOKING TIME

20 minutes

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 250 ml milk
  • 1 cinnamon stick
  • 150g butter
  • 200g flour
  • 6 eggs
  • 1/2 litre vegetable oil
  • Caster sugar for serving
  • El Canario Hot Chocolate

METHOD

  1. In a saucepan, heat the milk, cinnamon stick and butter together and bring to the boil.
  2. Once boiling, remove the cinnamon stick before adding in the flour all in one go. Cook the mixture whilst stirring continuously for 5 minutes.
  3. Remove the saucepan from the heat and beat in the eggs one at a time, stirring vigorously.
  4. Next, heat the oil in a deep fat fryer to 180°C.
  5. Using two coffee spoons, make quenelles out of the mixture and drop into the hot oil.
  6. Fry in batches for a few minutes until the buñuelos are crisp on the outside.
  7. Drain on kitchen paper before sprinkling with sugar to serve.
  8. Serve with El Canario Hot Chocolate.

ingredients

  • 250 ml milk
  • 1 cinnamon stick
  • 150g butter
  • 200g flour
  • 6 eggs
  • 1/2 litre vegetable oil
  • Caster sugar for serving
  • El Canario Hot Chocolate

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