Teresa's Recipes
Bunyols - Catalan Doughnuts
Bunyols are a beloved traditional Catalan delicacy that encapsulates the spirit of festivity and community. These airy, fluffy doughnuts boast a crisp golden exterior that gives way to a soft, pillowy interior, making each bite a delightful experience. Commonly enjoyed during Lent, bunyols are not just a treat but a taste of history, often dusted with powdered sugar for an irresistible contrast. Pair them with a steaming cup of coffee or enjoy them as a sweet snack for a taste of Catalonia that evokes warmth and celebration.
Ingredients
- 2 cups, sifted All-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/4 cup Granulated sugar
- 2 large, room temperature Eggs
- 3/4 cup, room temperature Milk
- 1/4 cup, melted Unsalted butter
- for frying Vegetable oil
- for dusting Powdered sugar
Dietary Notes
- Servings: 12
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 180
- Fat: 8g
- Carbs: 24g
- Protein: 3g
- Sodium: 90mg
- Sugar: 6g
Instructions
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
- In a separate bowl, whisk the eggs and granulated sugar together until light and fluffy, approximately 3-5 minutes. This step is crucial for achieving the airy texture.
- Gradually incorporate the milk and melted unsalted butter into the egg mixture, stirring gently until fully combined.
- Slowly add the dry ingredients to the wet mixture, gently folding until a smooth, thick batter forms. Be careful not to overmix, as this can lead to denser doughnuts.
- In a deep fryer or a large, heavy-bottomed saucepan, heat the vegetable oil to 375°F (190°C). Ensure there is enough oil for frying the bunyols to float freely.
- Using a tablespoon or a small cookie scoop, drop spoonfuls of the batter into the hot oil, taking care not to overcrowd the pan, which can lower the temperature of the oil.
- Fry the bunyols for about 2-3 minutes on each side or until they turn a beautiful golden brown. Use a slotted spoon to flip them halfway through cooking.
- Once cooked, remove the bunyols from the oil and drain them on paper towels to absorb any excess oil.
- While the bunyols are still warm, dust them generously with powdered sugar before serving. For an added touch, consider drizzling them with honey or chocolate sauce.
Tips
- For an extra touch of flavor, consider adding a teaspoon of vanilla extract or a hint of citrus zest to the batter.
- If you’d like to experiment, try rolling the bunyols in cinnamon sugar instead of powdered sugar for a different flavor profile.