Buñuelos de viento , lent fritters

Ingredients ( for approx 4 people)

60g plain flour

2 eggs

20g white granulated sugar

25g butter ( cut into cubes)

140ml milk

2 tspn baking powder

Pinch of salt

Vegetable oil for frying

White granulated sugar and ground cinnamon to cover the buñuelos

 

Instructions

Sieve flour and add baking powder- put to one side

Heat the milk and butter in a saucepan with a pinch of salt on a medium heat. When the milk starts to boil add the flour and baking powder. Lower the heat and stir with a wooden spoon. Work the mixture until it comes away from the sides of the pan. Remove from the heat and leave to cool. Once the mixture cooled a little, add one of the eggs. Mix in well with the wooden spoon. The consistency should be similar to that of double cream. If needed, add the other egg and mix in well, getting rid of any lumps from the flour. You will have to mix quite vigorously for around five minutes to achieve the smooth consistency desired.

Put the mixture to one side for 10-15minutes.

Take a deep frying pan and fill with vegetable oil- once the oil is hot take half a teaspoon of mixture and drop it into the oil, either with the help of a finger or another teaspoon. Do the same with the rest of the mixture. Turn the buñuelos so that they are golden on all sides. Once golden remove from the oil and place in a bowl or plate with kitchen paper ( to absorb the excess fat). Next take a plate and cover with sugar and sprinkle in some cinnamon. Roll the buñuelos in the sugar and cinnamon. Serve immediately.

 

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