Buñuelos (Sweet fritters)
* 125 g milk
* 125 g water
* 100 g butter
* 150 g flour
* 3 eggs
* 1 spoonful of sugar
* A pinch of salt
* A dash of anisette
* Sugar to sprinkle on top
* Borges Olive oil
Step by StepBoil the milk, water, butter, anisette and sugar in a saucepan. Add the flour all at once and stir for a few minutes. Take the saucepan off the heat and add the eggs one by one, stirring all the while—wait for each egg to be absorbed before adding the next one. Now spoon the mixture into a piping bag and squeeze small amounts onto a greased spoon. Drop them into a frying pan with plenty of hot olive oil and remove when cooked. Sprinkle with sugar immediately. Let them cool down and… they’re ready to eat!
Nutritional TipsBuñuelos (sweet fritters) are typically eaten in Christian countries during Lent. These soft, spongy, sweet (but not sickly) and round choux fritters, sometimes filled with cream, are probably Arab in origin. The first records of them come from 11th-century Málaga, when the ruler of Seville, Mohamed ben Abbad Al Motamid, laid siege to the city. Food became so scarce that a baker came up with idea of dropping balls of dough into the vats of boiling oil used to attack the assailants from the top of the castle. Even earlier, the Greeks and Romans enjoyed similar pastries made with flour and cheese.
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