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Monday, February 15, 2021

Buñuelos de Carnaval (Carnival Fritters)

Buñuelos de Carnaval - Carnival fritters

We've had Rebanadas de Carnaval - French Toast and Tortitas de Carnaval - Carnival Pancakes among Carnival FoodsBuñuelos de manzana (Apple Fritters)Buñuelos de almendra (Almond fritters) and even Buñuelos de viento (Nun's Farts). Now we bring you Buñuelos de Carnaval - Carnival Fritters, which we'd like to think are full of carnival flavour! Or it might be just alcohol. "Carnival fritters are an essential recipe for these dates," we're told. "It is a traditional Carnival sweet that has a number of incredibly good properties. The joy of the party will be translated into fried donuts that will delight everyone, with very simple ingredients. One of the great "secrets" of this sweet is the two tablespoons of cognac or other liquor that we are passionate about gives it. [Personally, I'd say rum would be more typical of the fiestas.] It will seem they are taken from another dimension."

4 large eggs
250 ml milk
150 gr of flour
90 gr of white sugar
2 tablespoons brandy [or rum, or whatever]
1 teaspoon yeast
Sunflower oil
Icing sugar to decorate


Separate the egg yolks from the whites and beat the whites until stiff. Place the egg whites in the fridge to rest for about 10 minutes.

Add half the sugar to the egg whites, little by little. The idea is to not decrease the volume.

In another bowl, mix the egg yolks with the milk. Add a splash of cognac or other liquor (anise is also an option that will give a very traditional flavour).

Add the other half of the sugar, the sifted flour and yeast to this mixture and beat well. There should not be any lumps, to achieve a light and uniform dough.

Fold the beaten egg whites into the yolk mixture with care and enveloping movements so that it maintains the maximum possible fluffiness. Let this dough rest for about 30 minutes before starting to create the fritters.

In a frying pan, heat the oil over medium heat. With two spoons, shape the fritters and drop them into the oil to fry them (best done in small batches so as not to cool the oil).

When they are ready, remove from the oil and place them on absorbent paper to remove the excess. Dust with a little icing sugar and serve. 

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