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Buñuelos are Spain's beloved fried pastry puffs, made from a light choux-like dough that puffs dramatically in hot oil into hollow golden spheres with a crisp exterior and an airy, eggy interior. Associated particularly with the Valencia region's spectacular Fallas festival in March and with the solemnity of All Saints' Day (Todos los Santos), buñuelos are also eaten at Carnival and throughout the winter festive season. The lemon zest and cinnamon in the batter give them a warmly aromatic flavor, and a generous dusting of powdered sugar applied while still hot transforms them into an irresistible sweet treat. Eaten within minutes of frying, when they are at their crispest and lightest.
Prep
20 min
Cook
20 min
Total
40 min
Servings
6 srv
Difficulty
Medium
Calories
290 kcal
For 6 serving(s)
Per serving
Bring the water, butter, sugar, and salt to a rolling boil in a medium saucepan. When the butter has melted completely, add all the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
Remove from the heat and allow to cool for 3-4 minutes. Add the eggs one at a time, beating vigorously after each addition until fully incorporated - the dough should be smooth, glossy, and pipeable. Stir in the lemon zest and cinnamon.
Heat the oil in a deep pan to 170°C (340°F). Using two spoons or a piping bag, drop tablespoon-sized portions of dough into the oil. Do not overcrowd the pan.
Fry for 5-6 minutes, turning occasionally, until the buñuelos are deep golden brown and puffed. They will naturally turn themselves over as they cook.
Remove with a slotted spoon and drain briefly on paper towels. Dust generously with powdered sugar while still hot and serve immediately.
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