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Bunyols de l'Empordà
Anise fritters
Bunyols de l'Empordà: puffy anise-scented Lenten fritters from north-east Catalonia
SpanishDuring Lent, bakeries and grandmothers across the Empordà in Girona fry bunyols: light, irregular rings of enriched yeast dough flavoured with anise and lemon, dusted with sugar while hot. Families make them together, poking a hole in each ball with wet fingers as it goes into the oil. The dough traditionally takes a splash of anise liqueur; the alcohol-free option, milk infused with aniseed, is in the ingredient list. Chef's tip: keep a bowl of water by the pan and wet your fingers before shaping each one; the dough then stretches cleanly instead of sticking.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- ½ cup whole milklukewarm
- 1 tsp aniseedlightly crushed
- 1 ⅛ lb strong white bread flour
- 2 ⅞ oz caster sugar
- ½ tsp salt
- 1 tbsp lemon zest
- 3 eggsbeaten
- 2 tbsp anise liqueuralcohol-free: 2 tbsp more milk, warmed with 0.5 tsp extra aniseed and strained
- 2 ⅛ oz unsalted buttersoft
For frying
- 4 ¼ cups sunflower oil or mild olive oil
- 3 ½ oz granulated sugarfor coating
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Method
0/7 doneStep 1: Warm ½ cup whole milk with 1 tsp aniseed until steaming, then cool to lukewarm, about 15 minutes. Strain if you prefer them without seeds.
15 minStep 2: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast, 2 ⅞ oz caster sugar, ½ tsp salt and 1 tbsp lemon zest. Add the milk, 3 eggs and 2 tbsp anise liqueur and knead into a soft, sticky dough, about 5 minutes.
5 minStep 3: Add 2 ⅛ oz unsalted butter a little at a time and knead for 8 more minutes until the dough is smooth, elastic and comes away from the bowl. Cover and leave in a warm place for 1½–2 hours, until doubled.
100 minStep 4: Divide into about 30 pieces of 30 g and roll into balls. Set on oiled baking paper, cover and prove for 30–40 minutes, until puffy.
40 minStep 5: Heat 4 ¼ cups sunflower oil or mild olive oil in a deep pan to 350°F. Pick up a ball with wet fingers, push your thumb through the middle and stretch it gently into a ring, then lower it into the oil.
Step 6: Fry 4–5 at a time for 1½–2 minutes a side, until puffed and golden brown. A common mistake is oil that is too hot: they brown in seconds and stay raw and doughy inside. Break the first one open to check it is cooked through.
25 minStep 7: Drain on kitchen paper for a moment, then toss in 3 ½ oz granulated sugar while hot. Best eaten the same day.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 8 g
- Carbs
- 50 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bunyols de l'Empordà take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of aniseed?
- Fennel seeds, same amount (milder).
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