Cuaresma Buñuelos V1 2025 (With Orange Blossom Water And Anise) Recipe by Toni Martín
Cooking Instructions 1 day 1 Add all the ingredients except the yeast and butter to the bowl of a stand mixer fitted with the dough hook. 2 Once combined, add the crumbled yeast while continuing to mix. 3 When the yeast is fully incorporated, add the butter in small cubes. 4 Let the mixer knead the dough until it becomes smooth and shiny and pulls away from the sides of the bowl. 5 Be patient—the dough will seem very sticky at first, but keep going. Use a spatula to help scrape the dough from the sides and fold it back in. 6 This process takes a while, about 45 minutes or more. I usually let the dough rest for 5 minutes twice during kneading. It will come together in the end! 7 Cover the bowl with plastic wrap and refrigerate for 12 hours. I usually leave it overnight. 8 The next day, take the bowl out of the fridge and let it sit at room temperature for about 30 minutes. 9 Divide the dough into portions of about 1 ounce (25 grams) each. I made them larger this time, but you can make them smaller if you like. If you make them much bigger, they’ll be more like Berliners than buñuelos! 10 Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving space between each one. 11 Place the tray in the turned-off oven to let them rise a second time until they double in size, about 2 hours. 12 Heat a saucepan with sunflower oil. When the oil is hot (not too hot or they’ll brown outside and stay raw inside, not too cool or they’ll get greasy), fry the buñuelos. 13 To handle the dough, coat your hands well with sunflower oil. Carefully pick up each ball, make a hole in the center with your thumb, and place it in the oil. 14 When golden on one side, flip them over. Once cooked, transfer to a plate lined with paper towels. 15 Finding the right oil temperature takes practice. Each time you make buñuelos, you’ll get the hang of it! 16 When they’ve cooled a bit on the paper towels but are still warm, roll them in plenty of sugar in a bowl, then transfer to a serving tray. 17 Let them cool completely before eating. 18 1 Add all the ingredients except the yeast and butter to the bowl of a stand mixer fitted with the dough hook. 1 Add all the ingredients except the yeast and butter to the bowl of a stand mixer fitted with the dough hook. 2 Once combined, add the crumbled yeast while continuing to mix. 2 Once combined, add the crumbled yeast while continuing to mix. 3 When the yeast is fully incorporated, add the butter in small cubes. 3 When the yeast is fully incorporated, add the butter in small cubes. 4 Let the mixer knead the dough until it becomes smooth and shiny and pulls away from the sides of the bowl. 4 Let the mixer knead the dough until it becomes smooth and shiny and pulls away from the sides of the bowl. 5 Be patient—the dough will seem very sticky at first, but keep going. Use a spatula to help scrape the dough from the sides and fold it back in. 5 Be patient—the dough will seem very sticky at first, but keep going. Use a spatula to help scrape the dough from the sides and fold it back in. 6 This process takes a while, about 45 minutes or more. I usually let the dough rest for 5 minutes twice during kneading. It will come together in the end! 6 This process takes a while, about 45 minutes or more. I usually let the dough rest for 5 minutes twice during kneading. It will come together in the end! 7 Cover the bowl with plastic wrap and refrigerate for 12 hours. I usually leave it overnight. 7 Cover the bowl with plastic wrap and refrigerate for 12 hours. I usually leave it overnight. 8 The next day, take the bowl out of the fridge and let it sit at room temperature for about 30 minutes. 8 The next day, take the bowl out of the fridge and let it sit at room temperature for about 30 minutes. 9 Divide the dough into portions of about 1 ounce (25 grams) each. I made them larger this time, but you can make them smaller if you like. If you make them much bigger, they’ll be more like Berliners than buñuelos! 9 Divide the dough into portions of about 1 ounce (25 grams) each. I made them larger this time, but you can make them smaller if you like. If you make them much bigger, they’ll be more like Berliners than buñuelos! 10 Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving space between each one. 10 Shape each piece into a ball and place them on a baking sheet lined with parchment paper, leaving space between each one. 11 Place the tray in the turned-off oven to let them rise a second time until they double in size, about 2 hours. 11 Place the tray in the turned-off oven to let them rise a second time until they double in size, about 2 hours. 12 Heat a saucepan with sunflower oil. When the oil is hot (not too hot or they’ll brown outside and stay raw inside, not too cool or they’ll get greasy), fry the buñuelos. 12 Heat a saucepan with sunflower oil. When the oil is hot (not too hot or they’ll brown outside and stay raw inside, not too cool or they’ll get greasy), fry the buñuelos. 13 To handle the dough, coat your hands well with sunflower oil. Carefully pick up each ball, make a hole in the center with your thumb, and place it in the oil. 13 To handle the dough, coat your hands well with sunflower oil. Carefully pick up each ball, make a hole in the center with your thumb, and place it in the oil. 14 When golden on one side, flip them over. Once cooked, transfer to a plate lined with paper towels. 14 When golden on one side, flip them over. Once cooked, transfer to a plate lined with paper towels. 15 Finding the right oil temperature takes practice. Each time you make buñuelos, you’ll get the hang of it! 15 Finding the right oil temperature takes practice. Each time you make buñuelos, you’ll get the hang of it! 16 When they’ve cooled a bit on the paper towels but are still warm, roll them in plenty of sugar in a bowl, then transfer to a serving tray. 16 When they’ve cooled a bit on the paper towels but are still warm, roll them in plenty of sugar in a bowl, then transfer to a serving tray. 17 Let them cool completely before eating. 17 Let them cool completely before eating. 18 18 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 1 pot tomato pasta 🍝 Lemon Orzo & Salmon Creamy lobster & mussels pasta No bake banana spilt cake Samosa chaat 1 pot tomato pasta 🍝 Lemon Orzo & Salmon Creamy lobster & mussels pasta No bake banana spilt cake Samosa chaat Best Paneer Paratha Pork-Stuffed Tofu with Tomato Sauce Samosa chaat Stollen - Christmas perfect Treat :) Bombay Karachi Halwa Veg Biryani Chicken with Oyster Sauce Cream Dory fish with Tangy gravy sauce Paella Ala Elj Gond katira Watermelon Shikanji Best Paneer Paratha Pork-Stuffed Tofu with Tomato Sauce Samosa chaat Stollen - Christmas perfect Treat :) Bombay Karachi Halwa Veg Biryani Chicken with Oyster Sauce Cream Dory fish with Tangy gravy sauce Paella Ala Elj Gond katira Watermelon Shikanji