Orange buñuelos with saffron honey

AT A GLANCE

  • Serves 30 people

Buñuelos are light, puffy fritters made from biscuit dough and served fresh, dunked in honey and sugar.

  •  
  • Orange buñuelos
  • 40 ml (2 tbsp) olive oil
  • 2 pieces orange rind, removed using a peeler
  • 2 eggs
  • 2 oranges, finely grated rind only
  • 150 ml milk
  • 300 gm (2 cups) plain flour
  • 225 gm caster sugar
  • 1 tsp baking powder
  • For deep frying: vegetable oil
  •  
  • Saffron honey
  • 220 gm honey
  • 80 ml (1/3 cup) orange juice
  • ½ tsp saffron threads
01   Heat olive oil and peeled orange rind in a small saucepan over medium heat until it just boils, remove from heat and cool slightly. When just warm, remove and discard rind and transfer oil to a heatproof bowl. Add eggs, half the grated orange rind and milk and beat until combined. Sieve over flour, 40 gm sugar and baking powder and, using a wooden spoon, work in gradually.
02   Turn dough onto a lightly floured surface and knead until smooth and elastic, adding a little extra flour if sticky, then divide into 30 pieces. Using your hands, form each piece to a thin rope about 10cm long, moisten ends with a little water and join to form a ring and place on lightly floured trays.
03   Combine remaining sugar and remaining orange rind in a small bowl and set aside. Heat vegetable oil in a deep-fryer or saucepan to 170C and cook buñuelos in batches for 2-3 minutes turning once or until golden. Remove using a slotted spoon, drain on absorbent paper and toss in orange sugar.
04   Meanwhile for saffron honey, combine all ingredients in a saucepan and stir over high heat to infuse. Simmer for 2-3 minutes and remove from heat. Serve warm buñuelos with saffron honey and remaining orange sugar passed separately.

Recipe:

EMMA KNOWLES

Photography:

CON POULOS

Styling:

EMMA KNOWLES

Drinking Suggestion:

RICH SPANISH BRANDY. , suggested by MAX ALLEN

FEATURED IN

Oct 2007

Oct 2007

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