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Bunyols

Name: Bunyols
Total time: 60 min
Yield: Serves 6
Cuisine: Andorra
Ingredients: 300g Bread flour; 5g Dry yeast; 2 Egg; 100ml Milk; 30g Butter; 50g Sugar; 1 tsp Anise seed; from 1/2 Lemon zest; A pinch Salt; To taste Oil for frying; To taste Granulated sugar

Dessert

⏱ 60 min

👥 Serves 6

Difficulty ⭐

Dough scented with anise and lemon, fried until puffy — an Andorran Lenten sweet.

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📖 The Story Behind This Dish

Bunyols are fried sweets eaten in Andorra and Catalonia during Lent (the period before Easter): yeast dough scented with anise seed and lemon zest is shaped into small rings or balls, fried, and rolled in sugar. Made by pastry shops and families, they're enjoyed with coffee or hot chocolate.

🌆 Where it's eaten: In an Andorran pastry shop's display case, sugar-coated little fritters are piled high beside cups of hot chocolate.

🥕 Ingredients (serves 6)

Bread flour 300g
Dry yeast 5g
Egg 2
Milk 100ml
Butter 30g
Sugar 50g
Anise seed 1 tsp
Lemon zest from 1/2
Salt A pinch
Oil for frying To taste
Granulated sugar To taste

👩‍🍳 Instructions

Knead the bread flour, yeast, sugar, salt, egg, warm milk, melted butter, anise seed, and lemon zest.
Let rise 1 hour.
Divide into small pieces, roll into balls, and poke a hole in the center to form rings.
Fry in 170°C oil until golden.
Roll in granulated sugar while hot.

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