Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 egg
- 1 cup chopped apples
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In a separate bowl, whisk together melted butter, milk, and egg.
3. Add wet ingredients to dry ingredients and stir until just combined.
4. Fold in chopped apples.
5. Heat oil in a deep fryer or large pot to 375°F.
6. Using a small cookie scoop or spoon, drop dough into hot oil and fry until golden brown, about 2-3 minutes per side.
7. Remove with a slotted spoon or spider strainer and place on paper towels to drain excess oil.
8. Repeat with remaining dough.
9. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20-24 bunyols
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 16g
Protein: 2g
Sodium: 120mg
Sugar: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- Any type of milk can be used, such as almond milk or soy milk, for a dairy-free option.
- Pears or peaches can be substituted for apples.
Variations:
- Add a drizzle of caramel or maple syrup on top for extra sweetness.
- Sprinkle powdered sugar or cinnamon sugar on top for a classic touch.
- Serve with a side of vanilla ice cream for a decadent dessert.
Tips and tricks:
- Be sure to use a small cookie scoop or spoon to make uniform-sized bunyols.
- Do not overcrowd the fryer or pot, as this can cause the temperature to drop and result in greasy bunyols.
- Use a slotted spoon or spider strainer to remove the bunyols from the oil, as this will help drain excess oil.
- Serve immediately for the best texture and flavor.
Storage instructions:
Store leftover bunyols in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place bunyols on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve on a platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Fresh mint leaves, powdered sugar, caramel or maple syrup drizzle.
Pairings:
Hot apple cider, coffee, or tea.
Suggested side dishes:
Fresh fruit salad, yogurt parfait, or scrambled eggs.
Troubleshooting advice:
- If the bunyols are too greasy, try increasing the temperature of the oil or frying for a shorter amount of time.
- If the bunyols are too dry, try adding a little more milk to the dough.
Food safety advice:
Be sure to use a thermometer to check the temperature of the oil and avoid overcrowding the fryer or pot to prevent accidents.
Food history:
Bunyols are a traditional Spanish pastry that are typically served during festivals and celebrations. They are similar to doughnuts and can be sweet or savory.
Flavor profiles:
Sweet, cinnamon-spiced, and apple-filled.
Serving suggestions:
Serve as a dessert or snack.
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