If last week you were anxiously waiting for a brand new Spanish recipe, we apologize for having skipped our Cook N Bake blog! Rometti decided at the last minute to take time off for Thanksgiving, but to make up for it we will soon have reviews of some great places that we experienced during this past holiday weekend.
This week we are making the last stop of our trip throughout Spain, and for the occasion we are going to order dessert: some cheerful, crispy Bunyols.
Bunyols, also known as Buñuelos, are a typical sweet from the Valencian region, located on the Spanish East coast. Built around one of the largest ports in the Mediterranean, Valencia, this region couldn’t help but being in contact with foreign populations and cultures, and its cuisine was influenced in some part by Arabian traditions, Moorish to be specific.
As a matter of fact, the first traces of Bunyols recipes date back to the XVI century, when the Moorish apparently introduced them to Spain. Bunyols were also popular in Italy though, as documented by a recipe written by a roman gastronome in the I century a.C!
Bunyols are fried dough-balls covered with sugar, often associated with Las Fallas, a traditional celebration of Saint Joseph which takes place in Valencia in March. You can find Bunyols also around the month of November, when they are cooked in occasion of the All-Saints holiday. So yes, they are perfect for this holiday season!
Although Bunyols have become a traditional treat throughout Spain, Valencia’s most typical Bunyol is the Bunyol de Carabassa, with the addition of pumpkin in the dough. These Bunyols are simply delicious if savored with a cup of hot chocolate on the side.
2 kg (about 4.5 lb) of pumpkin
10 g (3.5 oz) of yeast
1 kg (2.2 lb) of flour
1 litre of water (34 oz)
250 g (9 oz) of sugar
Roast the pumpkin and puree it until it becomes a soft paste.
Take the flour and add water, sugar and yeast. Don’t forget that yeast works better if you mix it with some warm water until it starts foaming! Finally, add the pumpking paste to it and work it until you get a consistent dough.
Let the dough rest for a while in a warm corner, covered with a wet towel.
After about two hours, or until the dough has doubled in size, start forming little balls which you will then fry into a frying pan with hot oil. They need to stay in the oil for about 30 seconds, until they are gold.
Decorate the Bunyols by sprinkling some sugar on top of them. Consume them alone or with some hot chocolate.