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Thursday, October 29, 2020

Buñuelos de almendra (Almond fritters)

Buñuelos de almendra (Almond fritters)

Buñuelos (fritters), like many traditional desserts in Spain, these are of Jewish heritage. The Sephardic Jews made fried buns with wheat flour, which they called bimuelos as early as the 10th century to celebrate Hanukkah, they were not identical to those we know today, but very similar. Christians adopted this dessert for this date, November 1.

This recipe is for Buñuelos de almendra (Almond fritters), although there are many different varieties and fillings. In Spain the dessert recipes for All Saints, Carnival and Easter are among the best of the year, rivaling Christmas nougats and marzipan. 

Ingredients:

½ natural yogurt
3 tablespoons of honey
1 egg yolk
60 grams of softened butter
80 grams of flour
50 grams of chopped almonds
icing sugar and olive oil

Method:

To prepare the dough, mix the butter with the beaten yolk, the yogurt and a teaspoon of honey, stir until you get a homogeneous paste.

Add 80 grams of sifted flour to this dough, little by little and knead with your hands. If the dough is still sticky, add a little more flour. Wrap the dough in plastic wrap and let it rest for about two hours at room temperature.

Now prepare the filling, mix the almonds with the rest of the honey, stirring until they are amalgamated. 

Place the fritter dough on a floured work surface and roll it out thickly, cut out about twelve dough discs.

In each disc, place a small portion of the almond and honey mixture, then fold the edges over the filling, pressing carefully so that they are well sealed. Shape them into a ball with your hands and fry them in plenty of hot oil until evenly browned.

Place the fritters on kitchen paper to absorb the excess oil and sprinkle a little icing sugar. Allow to cool completely and finish by sprinkling a little more icing sugar on them when you serve them.

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