Bunyols de vent with anisette for 6 people – Recipes

  • Put the potato in a large pot of cold water. Bring to a boil over high heat and simmer for 20 minutes.

  • Drain it and place it in a large salad bowl. Add the hot milk and mash it into a very smooth purée.

  • Mix the yeast and 10 cl of hot water in a pitcher, then set aside for 5 to 8 minutes, the time to let the yeast activate. Mix the flour, 150 g caster sugar and salt in a large bowl. Add the egg, lightly beaten, the anisette, olive oil, orange zest and dissolved yeast, and incorporate the puree.

  • Cover the dough and let it rest for about 1 hour, until it has risen by a third.

  • Heat the frying oil to 180°C with a kitchen thermometer in a large, heavy-bottomed saucepan.

  • Dip a metal spoon into the hot oil, scoop out a spoonful of batter and drop it into the oil, sliding it down with another spoon.

  • Fry the donut for 2 to 3 minutes on each side until golden, then drain on paper towels. Repeat the process with the rest of the dough.

  • Place the donuts in a bowl, sprinkle with the remaining sugar and green anise. Serve immediately.

  • The trick

    Emma Warren, a chef trained in Catalonia, takes you on board with “Islas, flavors of the Balearic Islands” (ed. Hachette Cuisine), for a gustatory journey to the heart of the Mediterranean. Seafood, local vegetables, iconic pastries… this book highlights all the culinary diversity of the Balearic Islands.

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