Glenn Lindgren: Buñuelos are a light, fried pastry. Cubans like to eat them during the holidays with a special syrup.
Jorge Castillo: They are also good dusted with cinnamon sugar, or powdered sugar.
Buñuelos -- Cuban Christmas Pastry
By
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Yield: 2 dozen
These light, fried pastries are a Cuban tradition served warm with a special syrup.
INGREDIENTS:
2 cups ground yuca2 cups ground malanga
1 teaspoon salt
2 tablespoons lemon juice
2 egg yolks
1 cup flour sifted
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons anise flavoring
Vegetable oil for frying
Bring about five quarts of water to a rolling boil. Peel the yuca and malanga and place in boiling water; add salt and lemon juice. Reduce heat to medium and cook until soft, but not too mushy -- about 15 to 20 minutes.
Drain and dry with paper towels. Let cool. Remove any woody parts from the center of the yuca.
Use a food processor or food mill and grind the cooked yuca and malanga very fine. Again, watch out for any woody parts!
Sift together the flour, salt, and baking soda. Beat the egg yolks until frothy and blend in the salt/flour/baking soda mixture. Add the ground yuca, malanga, and the anise flavor and blend. The dough should be thick enough to shape into figure eight shapes (add a more flour if needed to reach the proper consistency.)
Roll out the dough on a lightly floured surface. Use your lightly greased fingers to roll out about a tablespoon of dough into a long strand, making a rope about eight inches long. With a twist of the wrist, turn the dough rope into a figure eight.
Deep fry the dough pieces in hot oil (375°F) until golden brown, light and fluffy. Serve with syrup (following), or sprinkle with cinnamon sugar.
SYRUP
- 2 cups sugar
- 1 cinnamon stick
- 1 cup water
- 1/4 teaspoon fresh lemon juice
- 1 teaspoon vanilla
- 1 cinnamon stick
Bring all ingredients, except vanilla, to a boil and cook, stirring constantly, for about 10 minutes. Reduce heat to medium and let simmer until the syrup thickens to the consistency of a good maple syrup -- about 40 to 50 minutes. Remove from heat, remove cinnamon stick and stir in vanilla.
OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
No Kindle?
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!
Drinks | Appetizers | Salads | Main Dishes
Soups | Side Dishes | Desserts | Index
Visit All of Our Sites:
Three Guys From Miami:
Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
Check out The Three Guys From Miami's Google+ Fan Page
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.