I have been receiving requests to add this recipe for a long time, years in fact. I have to say that it isn’t just procrastination that has caused this, if you know me well, you know that I am not a big fan of fried foods.
As a food blogger that documents a lot of our traditional recipes, some of which are fried dishes and oftentimes not the healthiest of foods, this can be a problem. I’ve found a good argument on why I should also write about dishes that I am not particularly fond of…
Here’s the thing: If you have a well-balanced diet, and barring medical advice to the contrary, no dish should be completely verboten. Nearly everything, if you exercise moderation and restraint, can be had without problems. So, while I wouldn’t advice you to make this very often, I encourage you to try it.
We have a saying for that: “una vez al año no hace daño” (once a year it’s OK).
And speaking of “once a year”, this is a dish that is traditionally served in Spain and other Hispanic countries on All Saints Day. In the Dominican Republic it is served during the Lenten season.
In other countries it is more often seen served dusted with sugar and cinnamon powder, Dominicans generally prefer it served bathed in a light spiced syrup. I give you both choices here.
Aunt Clara
- 1 cup of brown sugar
- 1 cinnamon stick
- A small piece of lime peel (about 1/2 inch)
- 1/2 cup of flour
- 1/2 cup of milk
- 2 medium eggs
- 1/4 stick of butter (2 oz)
- 1/4 teaspoon of salt
- 1/4 teaspoon of lime zest
- 3 cups of oil for frying
- 1/4 cup of granulated sugar
- 1 tablespoon of cinnamon powder
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Mix sugar, cinnamon, lime zest and 1 cup of water. Boil over low heat until a third of it has evaporated. Set aside in the fridge to chill.
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Whisk eggs. Sift to remove undissolved parts. Reserve.
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Mix milk, salt, lime zest in a saucepan. Heat over medium heat. Add butter. When it breaks a boil remove from the heat and add the flour all at once. Beat vigorously with a wooden spoon until you obtain a smooth dough. Return the pan to a low heat and continue beating until the dough lifts from the bottom of the pan. Remove from the heat, and keep beating until it has cooled down (about a minute). Add the eggs in four portions, making sure the previous portion is well incorporated before adding more egg.
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Let it rest for 5 minutes. In the meantime heat the oil over medium heat. Once the oil is hot, add the dough by the teaspoon and cook until they turn tolden brown all over. Place on a paper towel and let them cool down.
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Serve immediately bathed in the syrup, or dusted with sugar and cinnamon.
Serve buñuelos either dusted with sugar and cinnamon, or bathed in syrup, not both.
When my mother get up in the Dominican Republic many years ago, she reported that there were places the you could buy something that resembled a “churro”. Can this still be found today?
Frankly, I don’t know what she referred to. Maybe you should “interrogate” mom and report back? 🙂
Con todo respeto, no entiendo por que publicas un blog de cocina en el cual no permites que el publico pueda copiar y guardar tus recetas….sort of defeats the purpose of the blog.
Tus recetas son muy interesantes, lastimaa que no tengas un sistema para guardarlas.
Felicidades!
Never said what to do with the butter?
It’s right at the beginning of step 2.
Gracias Aunt Clara.!!
Siempre publicas recetas deliciosas.y bien dicho!! Los de Yuca son otra variedad.Si los hay hasta de Ñame!!
any chance these could be baked instead of fried? Or done semi flat in a griddle? Any suggestions are welcome! Anything to make this more than a once a year treat!!