Buñuelos (doughnuts) from Empordà. Buñuelos (doughnuts) from Empordà.

Bunyols de l'Empordà


Pastries and cakes
Recipe name
Bunyols de l'Empordà
All year round

Brunyols are typical in Lent and at Easter, but in Girona they are eaten all year round. It is important to use a good oil for frying, and to allow the dough to stand for the right amount of time. They can be sprinkled with a little aniseed liqueur, or with muscatel or resoli (coffee liqueur).

Ingredients for 4 people
1 kg flour (preferably strong), 250 g sugar, 7-8 eggs, 30 g aniseed, 30 g coriander, 10 g salt, 2 or 3 lemons (rind only), 1/2 dl milk, 100 g pork lard (or butter), a pinch of salt, 200 g yeast, 1 dl aniseed liqueur (sweet and dry), mild olive oil for frying

Make a "volcano" with the flour in the bowl and gradually add all the ingredients except the aniseed and the oil for frying. Knead the dough thoroughly until it is elastic and finely-textured. The dough has reached the right consistency when it can be stretched without breaking. Cover the bowl with a cloth and leave to stand in a warm place away from drafts, until it has doubled in size. This usually takes about a couple of hours depending on the air temperature. Heat some olive oil in a deep frying pan. Oil your fingers to prevent the dough from sticking. Break off small portions of the dough, and making a hole in the middle. Fry the doughnuts until they are golden brown on both sides. Remove and drain to remove the excess oil. Sprinkle with sugar and a few drops of aniseed liqueur. If you are making large quantities, place them in a pan covered with a cloth so they don´t dry out.