Ingredients 240 ml (8 fl oz) Milk or Water 70 g (2 ½ oz) Butter 1 Tbsp Brandy or Anise Brandy (Optional) 30 g (1 oz) Sugar Pinch of Sea Salt 125 g (4 ½ oz) Plain Flour 4 Eggs Olive Oil for deep-frying Sugar Method Place the milk, butter, sugar and salt in a heavy pan and heat until just boils. Lower the heat and add the flour all at once, beating it hard with a wooden spoon until it forms a smooth ball of dough. Remove from the heat and beat in the eggs one at a time. Beat until cool and very smooth. Heat the oil in a deep fryer or heavy pan. Put in a cube of potato – when potato is nicely colored, the oil is hot enough to fry the buñuelos. Drop the balls of batter, by teaspoons, into the hot oil. Fry until golden and puffed up. Remove, drain and sprinkle the puffs with sugar. The puffs can also be split and filled with jam or confectioner’s custard. Makes about 24 |