Right from the ant. * boño, and this of the gót. * buggjo 'lump'; cf. cat. bony 'lump'.1.m. A frying pan fruit that is made of well-beaten flour dough and fried in oil, and that when fried becomes fluffy and comes out of various shapes and sizes.
Who has not eaten donuts before? I would dare to say that we have all tried this traditional dessert at one time or another. If it is not like buñuelos like like wind fritters as those who They are filled with cream, cream, chocolate, angel hair or other sweet.
At Bezzia we encourage you today to lose your fear of making your own donuts. Making the dough is relatively simple and although it may be more comfortable to make it with a robot with a shovel, you can also make it by hand. What may cost more is get the point at the oil temperature to fry them but you have enough batter to find it! Today we stop there; although it will not take long to give you some options as a filling.
- 100 g. of water
- 15 g. of butter
- 1 pinch of salt
- 10 g. of sugar
- 65 g. Of flour
- 1/2 teaspoon yeast
- 2 eggs M
- Mild olive oil for frying
- Icing sugar for dusting
Step by step
- To begin with mix the flour with the yeast in a recipient.
- Then heat the water with the butter, salt and sugar in a saucepan until boiling and butter has melted.
- When that happens, remove the saucepan from the heat and add the flour mixture and yeast at once. Stir vigorously with a wooden spoon for a few seconds.
- Then return the saucepan to the fire and keep stirring until you get a ball of dough that easily peels off the walls.
- Once done, remove the saucepan from the heat and let it warm for a few minutes.
- Now, add the eggs one by one, mixing well after each addition. You can do it in a robot with the shovel until you achieve a homogeneous, thick and creamy dough.
- Let the dough rest for 10 minutes and then heat plenty of oil in a frying pan small and deep, so that the fritters can float.
- When the oil is hot, not much to be snatched away nor little that would prevent them from rising, go drinking with two teaspoons small portions of dough (Keep in mind that they will quadruple in volume) and dropping them into the oil.
- The fritters will start to swell and when they are done and golden on one side they will turn around on their own. Once grown and golden, go removing with a slotted spoon and placing them on an absorbent paper.
- Once all done let the fritters cool and sprinkle with icing sugar.