Bunyols de Quaresma

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

  • 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)

Instructions

  1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
  2. Remove from heat and quickly stir in the flour until the mixture forms a ball.
  3. Return the saucepan to low heat and cook, stirring constantly, for 1 minute.
  4. 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.
  5. Heat the vegetable oil in a deep fryer or large, deep saucepan to 375°F (190°C).
  6. Drop spoonfuls of the dough into the hot oil and fry until golden brown, about 5 minutes. Be sure not to overcrowd the pan.
  7. Remove the bunyols with a slotted spoon and drain on paper towels.
  8. Dust with powdered sugar before serving.

Dietary Information

Dish Type: Dessert • Prep Time: 60 minutes • Cook Time: 30 minutes • Calories: 250 • Fat: 10g • Carbs: 35g • Protein: 5g • Sodium: 150mg • Sugar: 15g