Buñuelos

Ingredients

Instructions

1. 1

   In a medium bowl, whisk together the plain flour, baking powder, fine salt, caster sugar, and lemon zest so the raising agent and flavouring are evenly distributed.

2. 2

   In a second bowl, beat the egg with the milk and melted butter. Pour the wet mixture into the dry ingredients and whisk just until you have a thick, smooth batter with no dry pockets. Do not overmix; a lightly worked batter keeps the buñuelos tender.

3. 3

   Pour the neutral frying oil into a small, deep saucepan and heat to 175-180°C. If you do not have a thermometer, test with a small drop of batter: it should rise quickly and bubble steadily without darkening too fast.

4. 4

   Using two teaspoons or a small scoop, carefully drop small walnut-sized portions of batter into the hot oil. Fry in 2 batches to avoid crowding, turning as needed, for 3-4 minutes per batch until puffed and deep golden brown. The centres should feel light rather than dense when lifted.

5. 5

   Lift the buñuelos out with a slotted spoon and drain briefly on paper. While still warm, toss or dust them with the caster sugar so it adheres evenly.

6. 6

   Serve immediately, while the outside is lightly crisp and the inside is soft and airy.

Nutrition per serving

Notes

• •Keep each buñuelo small; oversized pieces brown before the centre cooks through.
• •Maintain the oil temperature between 175 and 180°C for the best texture and least greasiness.
• •For a classic variation, add a pinch of ground cinnamon to the finishing sugar.
• •These are best eaten fresh within 15-20 minutes of frying.

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