In my family, we’ve been eating buñuelos for as long as I can remember!
Blanca, isn’t the shape of buñuelos round? Buñuelos is a traditional dessert that is prepared in different ways both in Spain and in Latin American countries. However, this buñuelos recipe come from southern Spain, and they are characterized by having a hole in the middle.
These crispy fritters are known in some places as the Spanish doughnuts.
This traditional dish is part of our family customs. When Christmas arrives, we all get together in Arcos de la Frontera to celebrate the beginning of the holidays.
My great aunt Chari invites us all to go to her house in Arcos, which has a very large patio, and that is where they fry buñuelos to celebrate the beginning of the Christmas holidays. We call this la buñuelada.
As soon as the buñuelos are removed from the boiling oil, they are drained and dusted with sugar. Then, they pass them around on trays and, we all chat about on how the year has gone and their new resolutions for the coming year, while eating these sweet treats.
The magic touch is to eat them with hot chocolate, as it is a bit chilly outside in the patio at this time of the year.
This is a tradition similar to that of churros, but here in Arcos it is made with buñuelos.
The way of making the batter and frying these fritters is a real art. However, it is a traditional dessert that is prepared in different ways both in Spain and in Latin American countries.
I share with you this original buñuelos recipe from the south of Spain so that you can live, in the best possible way, the incredible experience that we all spend together in la buñuelada at Christmas time.
How to Make Buñuelos
Buñuelos is a Spanish classic dessert made from basic ingredients such as flour, water, salt and yeast. In the elaboration process, it is very important to follow this recipe instructions to make the batter well and to fry them so that they come out fluffy, light, not too fatty and well done inside.
1. In a large bowl, add 250 ml of warm (not boiling) water, a teaspoon of salt and 50 grams of fresh yeast. Dissolve.
2. Add in 250 grams of flour and integrate by hand.
3. Add in the remaining water (750 ml) and flour (750 ml) and integrate by hand.
How to Make the Batter?
According to this old buñuelos recipe, preparation of batter is key to get fluffy and light buñuelos. The texture of the batter is neither solid nor very liquid, it is rather sticky. The way you mix the batter is very important: with an open hand, you pat the batter until well combined, without flattening or kneading. You mix with an open hand until all the flour is integrated. Plus. you will notice that it sticks to your hand as you mix.
4. When the mixture is free of flour lumps, cover it with a cloth and let it rest for an hour to rise. Do not cover it with cling film since it is important that air enters. Then, place the bowl near a heat source. I place it in the oven turned off for an hour. When the hour has passed you will see that the dough is bubbling and higher, so much so that it may be touching the cloth. Keep in mind that the dough will rise.
Now you have the buñuelos batter ready to fry!
5. Pour plenty of sunflower oil in a saucepan, and put it over high heat (level 8 on glass-ceramic).
6. Place a small bowl filled with water and salt next to the saucepan. This is to wet your hands so that the batter does not stick to your hand before frying it.
7. When the oil is hot, with both hands moistened, grab and stretch the batter and with your thumbs make a hole in the middle. Once you have made the hole in the center carefully drop it into the hot oil.
8. Fry buñuelos one at a time until golden brown on both sides. When one side is browned, after about 45 seconds, flip it over to brown the other side. In total, one buñuelo fries in a minute and a half. Use a skimmer to turn them over.
9. When you take them out, leave them on paper towel to absorb the excess oil. Then, sprinkle sugar on top and serve them. Et voilà! You have just made delicious buñuelos in the traditional style!
No two buñuelos are alike, each one has its own shape!
Classic Spanish Buñuelos Recipe
This buñuelos recipe comes from southern Spain and they are characterized by having a hole in the middle!
This recipe for Spanish cupcakes, also known as magdalenas or Spanish muffins, will surprise you with its fluffiness and taste.
I usually write about desserts that have the power to take us back to our childhood, as that was the main reason to create this blog, but there are also breakfasts and afternoon snacks that have the same effect on us as is the case of these cupcakes!
What´s the difference between French madeleines and Spanish magdalenas ? Basically the main difference is that the French madeleines, and American cupcakes, are made with butter, while these Spanish cupcakes are made with olive oil.
The Spanish magdalena stands out for its combination of simplicity and exquisiteness at the same time.
I remember when I was little, I used to eat them at breakfast or snack time, dipping them in milk or spreading butter on one half. How much I enjoyed eating this delicacy!
If you have never tried it before, I recommend you do so, and if you haven’t done it for a long time, now you have the opportunity to make a homemade magdalena. Don’t you feel like having a freshly baked Spanish muffin for a snack?
How to Make Spanish Cupcakes
1. In a bowl, sift 250 grams of flour and 8 grams of baking powder with a sieve.
2. In a separate bowl, add 2 large size eggs and 200 grams of sugar. Beat with a hand held mixer on high speed for 2 minutes until the mixture turns a pale color. It is preferable that the eggs are at room temperature.
3. Gradually, with the help of a spoon, add the dry ingredients into the eggs mixture. Keep beating on medium speed.
4. Add in 150 ml of olive oil and keep whisking until combined. Do not worry if the mixture is too oily at the beginning, the olive oil will be fully integrated into the batter as you whisk.
5. Add in a teaspoon of vanilla extract and keep beating until integrated. In this step, instead of adding vanilla, you can use lemon zest to make traditional lemony spanish cupcakes.
6. Pour 130 ml of whole milk into the mixture and beat on high speed for three minutes until combined. The milk should also be at room temperature.
The batter is ready!
7. Preheat the oven to 356°F ( 180°C ).
8. Line cupcake pan with cupcake liners. Then spoon the batter evenly into each liner, filling each half the way.
9. Bake for 20 minutes without opening the oven door.
10. When the time is up and cupcakes have browned, remove from the oven and let them cool for 10 minutes. Et voilà! You’ve just made delicious Spanish cupcakes!
If you would like to have more ideas for afternoon snacks, you can find them here!
Spanish Cupcakes Recipe
This recipe for Spanish cupcakes, also known as magdalenas or Spanish muffins, will surprise you with its fluffiness and taste.
I decided to bring these crepes with creme suzette to that dinner… and they were a hit!
If you want to make a special meal, these crepes are an ideal option to surprise your guests.
Crepes Must Always Be Flambéed ?
They do not always have to be flambéed. It is true that the origin of these pancakes comes from an unintentional flambéing accident; however, they are just as delicious in case you don’t want to flambé them. You can add the liqueur while making the sauce.
Who Invented Crepe Suzette ?
The most widespread legend about the origin of this dessert claims that, while a maitre was preparing some crepes for King Edward VII, at that time Prince of Wales, a tangerine liqueur that was nearby accidentally spilled and ignited in the crepes. As a consequence, this dessert was a great success among the diners, and the prince decided to name it after a young girl who was accompanying them. Her name was Suzette.
What Liqueur Is Commonly Used To Make Crepes Suzettes?
Originally, the liqueur used was Curaçao, but nowadays is commonly used Grand Marnier or Cointreau. Some people make these crepes with brandy or rum as a substitute.
How To Flambe Crepes Suzette ?
Once the crêpes have been soaked in the Suzette sauce, and always with the extractor hood off, pour the liqueur and flambé crepes with the help of a lighter or a blowtorch. They can be flambéed in the pan or in front of the guests by pouring the orange liqueur at the last moment.
How to Make Crepes Suzette
To make this dessert, three parts must be taken into account: crepes, suzette sauce and flambé.
1. Melt 50 grams of butter in the microwave for 40 seconds. Set aside.
2. In a hand blender jar, add half a liter of whole milk, 3 eggs, 250 grams of flour, a teaspoon of salt, 10 grams of sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
3. Strain the mixture and let it sit for one hour at room temperature, or half an hour in the refrigerator if you do not have time.
4. Once the resting time is up, put a small knob of unsalted butter in a 9.5 inch frying pan over medium high heat and wait for the butter to melt. Then, with a paper towel, spread the butter all over the pan.
5. With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the mixture is evenly distributed.
6. Let the crepe cook, without touching it, for about one minute. Lift the edge a little with the help of a skimmer spoon and, when you see that it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
7. Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
8. In a frying pan over medium heat, add 100 grams of sugar and 100 grams of softened butter. Stir until it begins to caramelize. When it starts to change color, pour in the orange juice and the cut orange peel. Tip: if you do not want to flambé, you can add a splash of Cointreau in this step.
9. When the sauce starts to thicken, it is time to dip the crepes in the sauce. Soak each crepes in the sauce and then fold them twice.
Flambé Crepes Suzette
10. With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzette.
The original crepe suzette is flambéed, but if you don’t want to do this last step, that’s okay, the crepes will already be delicious! What you can do is to add the liqueur when you make the sauce.
If you like crepes, this other crepes recipeis ideal to make a delicious afternoon snack for your loved ones.
Crepes Suzette Recipe
Crepes suzette is a must dessert in your recipe book.
In a hand blender jar, add whole milk, eggs, flour, salt, sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
Strain the mixture and let it sit for one hour at room temperature.
Once the resting time is up, put a small knob of unsalted butter in a frying pan over medium high heat and, with a paper towel, spread the melted butter all over the pan.
With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the batter is evenly distributed.
Let the crepe cook for about one minute. When you see it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
In a frying pan over medium heat, add sugar and butter. When it starts to change color, pour in the orange juice and the cut orange peel.
When sauce starts to thicken, it is time to dip your crepes in the sauce. Soak each crepe in the sauce and then fold them twice.
With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzettes.
I always eat churros for breakfast whenever I go to my grandmother’s village!
When freshly made, churros are deliciously crispy on the outside and tender on the inside.
Are Churros a Typical Spanish Breakfast?
Here in Spain, we don’t eat churros every day, we eat them on special occasions or when we suddenly feel like it, either for breakfast or as a snack. I would say that we consider churro a treat.
Churros come with the shape of loops or sticks, and the way to eat them for breakfast is plain, coating the churro in sugar or dipping it in coffee. We don’t usually dip it in hot chocolate for breakfast since it might be too heavy to start the day!
However, we love eating churros with hot chocolate when we celebrate special occasions such as New Year’s breakfast or special family evenings. Also, churros with hot chocolate is the perfect afternoon snack to eat in the cold winter evenings.
Where to Buy Churros?
You can find freshly made churros in churrerías ( churro shops ), and ready to cook frozen ones in the supermakets. But also you can make them at home, and I got you covered for this one!
Near my house in Madrid, there is a food truck ( the new version of churrería, I guess ) with a huge frying pan in the inside ready to make and sell churros. Every morning you can see people forming long lines to get these sweet treats
What is the Origin of Churros?
The origin of churros is a bit uncertain. On one hand, it is said that Portuguese brought them from China to the Iberian Peninsula. On the other, there is a legend that claims that it was Spanish shepherds who invented this popular dish, as the dough was easy to make and fry during their long stays in the fields. The name churro could come from the churra sheep, a native breed of Castilla y León.
Churros recipe passed from the countryside to the small villages, where churros were made in churrerías. In my view, there is no better smell in the morning than that of freshly baked bread and churros in the villages.
Do you want to learn how to make authentic Spanish churros? Get on board!
How to Make Churros
As a child, I saw these delicious figures as impossible to make; however, I never imagined that I would learn how to make churros.
What Are Churros Made Of?
Churros are a fried dough made of flour, water and salt. In this case we add milk and egg white and you will see how delicious they turn out!
There are two traditional ways of making churros according to old Spanish recipe books. One traditional way to make churros is by adding only flour, water and salt, and the other way is by adding also milk and egg white. The latter is the one I share with you and with which the churros come out exquisite!
Believe it or not, churros are very easy to make. For this reason I’ve carefully broken down each step of this churros recipe, so that your churros come out perfect the first time.
Easy Homemade Churros Recipe
1. In a saucepan, add 1/2 cup of milk, 1/2 cup of water and a pinch of salt. Put it over medium heat until boil.
2. Sift 1 cup of all-purpose flour into a small bowl, to then add it into the saucepan with the milk mixture. Cook the flour in the saucepan for one and a half minutes over medium heat. Keep stirring, with a wooden spoon, while preventing the dough from sticking to the sides of the pan.
3. Remove the saucepan from the heat and put the dough in a bowl. Then, add in one egg white to the mixture and keep stirring. You can knead the dough with your hands but be careful not to burn yourself!
Tip for this third step: Knead until the dough absorbs the egg white. You will know the dough is well done when you knead without it sticking to your hands.
4. Let the dough rest for 10 minutes.
5. Meanwhile, pour plenty of soft olive oil (> 200 ml) in a (9 inch) frying pan and put it over medium heat for 8/9 minutes until it reaches 356°F ( 180°C ). I use a cooking thermometer to measure the temperature.
10 minutes later…
6. Once the oil is ready, load the dough into a churro maker. Then, pipe lines about 4″ long.
Tips for this sixth step:
You can pipe the dough either directly into the hot oil or onto a piece of parchment paper before frying.
I recommend using a churro maker to make churros. If you don’t have one, another way to make churros is using a piping bag with a star-shaped nozzle.
7. Fry the churros for 3 minutes on each side until golden brown. Total time in the pan: 6 minutes approx.
8. Remove the churros from the pan with a skimmer and place them on paper towel to absorb the excess oil.
9. In a small bowl, add 100 grams of sugar and coat the freshly made churros in. Et voilà… you have delicious homemade churros for breakfast or afternoon snack!
If you liked these Spanish churros, I challenge you trying other traditional Spanish desserts!
Authentic Spanish Churros Recipe
These authentic Spanish churros are made of simple ingredients: flour, water, salt and egg white. You will love them!
This recipe for fried plantains with orange sauce, or platanos fritos, won´t leave you indifferent!
What I like about our grandmothers’ desserts is that they were made with basic products. Who doesn’t have sugar, bananas and oranges at home? You only need these three ingredients to make a real delicacy.
This is another recipe from Victor’s grandmother, Nona, who is delighted to be able to contribute her bit to this blog. Thanks Nona! Another of her famous recipes is this recipe for chocolate cake.
How to Make Fried Plantains with Orange Sauce
1. Make an orange juice with 2 oranges.
2. Grease a frying pan with a tablespoon of butter and put it over medium-low heat (level 4 on glass-ceramic). Tip: Use a frying pan in which the plantains fit. For this dessert I use a 9.5 inch pan.
3. Slice 2 bananas lengthwise.
4. When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
5. When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
6. The sauce that is being made is like a kind of syrup. You can shake the pan a little so that the sauce is well distributed. When you see that it has thickened during this time, without caramelizing, it´s time to remove it from the heat. Et voilà… and in a very simple way you have just made delicious fried plantains with orange sauce.
The texture of the sauce is thicker than syrup and less thick than caramel. If you see that it caramelizes too soon in the pan, add a little more orange juice.
The texture of the banana at the end should not be hard, but soft as shown in the photo above. If you see that it is hard it needs to be cooked a little more in the pan.
These platanos fritos are served warm and with just the sauce taste delicious. However, you can add either whipped or liquid cream as an accompaniment if you want.
I love this recipe for fried bananas, it’s super easy to make and you don’t need a lot of time. I hope you enjoy it savouring it´s incredible texture and flavour!
Grease a frying pan with a tablespoon of butter and put it over medium-low heat.
Slice 2 bananas lengthwise
When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
When you see that the sauce has thickened , it´s time to remove it from the heat. Et voilà! You have just made delicious fried plantains with orange sauce.
Crema Catalana is a delicious traditional dessert of the Spanish cuisine.
I love the Spanish food and what my country land offers to our gastronomy. If you have ever been to Spain, you know it has different climates and landscapes from north to south and from east to west. Therefore, we have a rich gastronomic culture since every region provides its own ingredients and culinary specialties.
Is Crema Catalana Gluten Free ?
Yes! Catalan cream is made with cornstarch, the flour is corn-based, not wheat-based; therefore, it is gluten-free. This dessert is suitable for celiacs.
Is Crema Catalana The Same As Crême Brûlée ?
Crema catalana is a Spanish dessert cooked on the stove in a saucepan, while crême brûlée is a French dessert cooked over a low heat and later needs to bake in the oven in a bain-marie. Another difference lies in crema catalana citrus scent and the use of cinnamon. In France, they use vanilla to flavor instead.
Crema catalana is usually served in the typical clay dishes. It is a very traditional dessert and is part of the heritage of our rich gastronomic culture.
Crema catalana belongs to the same family as custards and pastry creams, but is distinguished by its characteristic toasted caramel crust that crowns the custard and gives it that golden, crunchy touch.
If you have never made this homemade dessert, and you are wondering how to make crema catalana, I assure you that it is a very easy to make dessert.
How To Make Crema Catalana
1. In a saucepan, pour a liter of milk and add in a cinnamon stick and a lemon peel. It is important that the lemon peel has no white because it bitters.
2. Put it over high heat and, when it starts to boil, lower the heat and let it cook for 5 more minutes. Set aside with the saucepan covered, so that the milk continues to take on the flavor.
3. Separate 8 egg yolks from 8 egg whites, and place the yolks in a bowl. Add 150 grams of sugar and beat the mixture with a hand held mixer until it turns foamy and pale yellow.
4. Add 2 tablespoons of cornstarch to the mixture and beat with the hand mixer until well integrated.
5. Pour the milk into the mixture through a sieve, removing the cinnamon stick and the lemon peel. Whisk with the hand held for one second .
6. Once you have all the mixture integrated, put it back on the stove over a medium heat. Stir with a whisk until it starts to boil. You will see that it begins to thicken, but don´t let it get too thick because when it chills it will also thicken and we want it to be creamy.
7. As soon as you see the first boiling bubble, remove it from the heat and pour it into traditional clay dishes.
8. Allow the custard to cool at room temperature for about 10 minutes. Then, put it to chill in the refrigerator for 3 hours. Keep in mind this resting time in case you want to serve the cream the same day or overnight.
9. Before serving, sprinkle a thin layer of sugar over the top of each dish with a spoon. Now it’s time to give the cream that golden, crunchy touch that we love so much. With a small kitchen blowtorch, burn the thin layer of sugar to caramelize. This how you make the famous caramelized crust.
How Do I Caramelize Crema Catalana ?
First, sprinkle a thin layer of sugar over the top of each dish with a spoon. Then get out your small kitchen blowtorch and carefully bring the blue flame close to the sugar until it becomes first liquid and then is finally toasted. This is why it is also known as burnt cream.
I Don’t Have A Blowtorch, Can I Caramelize Crema Catalana In The Oven?
Yes, you can burn the sugar in the oven, putting crema catalana as close as possible to the broiler. First, preheat the oven to 428ºF (220ºC), and when it reaches the temperature, sprinkle the sugar onto the cream and, immediately, put it in under the broiler for a few minutes. Be careful not to burn it! It might not get the same results as with the blowtorch, but it will work.
When Should I Caramelize Crema Catalana ?
Just before serving. I recommend taking crema catalana out of the fridge half an hour before eating it, so you can enjoy savouring its creaminess.
From one delicious dessert comes another delicious dessert. While making this crema catalana, I had eight egg whites left over. What should I cook with these egg whites? The answer was a delicious pavlova .
Authentic Crema Catalana Recipe
Crema Catalana is a delicious traditional dessert of the Spanish cuisine.
1tablespoonsugar per serving for caramelized crustoptional
In a saucepan, add milk, a cinnamon stick and a lemon peel.
Put it over high heat and when it starts to boil, lower the heat and let it cook for 5 more minutes. Set aside with the saucepan covered.
Separate 8 egg yolks from 8 egg whites, and place the yolks in a bowl. Add 150 grams of sugar and beat the mixture with an electric hand mixer until it turns foamy and pale yellow.
Add 2 tablespoons of cornflour to the mixture and beat with the hand mixer until well integrated.
pour the milk into the mixture through a sieve, removing the cinnamon stick and the lemon peel. Whisk with the hand mixer for one second.
Once you have all the mixture integrated, put it back on the stove over a medium heat. Stir with a whisk until it starts to boil.
As soon as you see the first boiling bubble, remove it from the heat and pour it into traditional clay dishes.
Deja que se atempere 10 minutos y metes la crema en la nevera durante 3 horas hasta que repose y enfríe.
Before serving, sprinkle a thin layer of sugar over the top of each dish with a spoon and burn the sugar with a small kitchen blowtorchto caramelize the thin layer. Et voilà! You have just made a delicious crema catalana!