Buñuelos or Spanish doughnuts

This is my mother’s recipe. My mother has been making this traditional Spanish sweet since I remember. These buñuelos are light, soft and better eaten the same day, which is about the time they last on the tray at my house.

There’re many variations to the Spanish buñuelos but what’s special to this one is that potato is used, giving a slightly chewy texture to these little buns.

Buñuelos de patata

2 eggs
1 cup of sugar
1/2 cup of milk
2 tbsp of olive oil
grated lemon rind from one lemon
1/2 cup of anisette or pastis
300 gr boiled potatoes
16 gr baking powder
3 1/2 cups of flour or enough to obtain a sticky dough which is not too dry
Enough caster sugar to coat the doughnuts

Method

Mash the potatoes and let them to cool down.

Mix everything well and let it rest for 15 minutes.

Using a deep fryer or a deep saucepan add enough oil to deep fry the dough.

When the oil is hot, get some dough from the bowl with a teaspoon and help it into the oil with your finger.

If the dough is the right consistency, the doughnuts will get round and turn by themselves. Some of them may need some help to turn.

When doughnuts turn golden, remove from fryer and put on a plate covered with absorbent paper. Then coat them in caster sugar.

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