Bunyols
I know that in many places people give up sweet things for lent, well here in Catalunya a special doughnut like 'pastry' is added to the menu of delights available from bakeries.
There are many different types, and recipes for bunyols (bunuelos) all around the world. Here in Catalunya, savoury bunyols de bacallà (cod) are a popular tapas available at any time of year, but during the 40 days of Lent (quaresma) it is time for bunyols de vent (of wind), or bunyols de crema (cream).
Should you wish to try your hand at making these doughnut like delights here's a basic recipe for the bunyols de vent. (To make the crema version simply pipe creme anglaise into the centre).
Ingredients
1 kg flour,
7 eggs,
25 g baker's yeast,
300 g sugar,
30 g aniseed,
10 g salt,
Zest of 3 lemons,
10 cl anisette,
5 cl milk,
oil.
Method
Dissolve the yeast in warm milk.
Put the flour on a pastry board, forming a heap with a well, and gradually add all the ingredients except the oil and about 50 g of the sugar.
Knead it for a while until the dough is smooth and elastic, so it doesn't break when stretched.
Make it into a ball, put it in a greased bowl, cover it with a cloth and leave to rise in a warm place for two hours, until it has doubled in size.
Take pieces of the dough and, with your fingers coated with oil, make them into a round shape
If you want you can make a hole in the middle, or leave them as balls.
Fry in very hot oil.
When they are golden on one side, turn them over.
Drain the bunyols and sprinkle them with sugar.
