[two_third][/two_third][one_third]Ingredients
0,5 Kg bread flour
15 g fresh yeast
125 ml whole fresh milk
125 g sugar
25 g butter (at a room temperature)
2 eggs
20 g anise
10 g salt
grated lemon peel
grounded cinnamon
oil, for frying
[/one_third][two_third_last]Preparation
Whisk the eggs with the sugar, the grated lemon peel and the spices (anise and cinnamon). Dissolve the yeast in the luckwarm milk. Sift the flour in a big bowl, and add the milk with the yeast. Mix in eggs and sugar, butter and salt. Knead, first in the bowl and after on a working surface, until the dough gets elastic, homogeneous and bright. It’s important to knead it well, around 10 minutes. Shape the dough into a ball and let it rise in a floured bowl, covered with a wet tea towel for about 1 hour and a half, or until it has doubled in volume.
Put the dough on a floured working surface and cut it in portions that weight around 30 g. Shape the portions, first into a ball and then into a cylinder. Bring the two edges together to give it a «doghnut» shape. Arrange this portions onto a greased baking tray and let them rise again around 45 minutes, covered with a wet teatowel.
Deep-fry them until they are golden brown. Remove the excess of oil and cover them with sugar when they are still warm. This recipe is a typical recipe from L’Empordà , a region in Costa Brava, Catalunya. Traditionally, it was eaten on the fourth sunday of Lenten Season, when the people started to leave the abstinence behind and the half of the Lenten time had passed. Nowadays, these Bunyols are still really tipical, so if coming to Catalunya during this time, try and look for them in any baking shop!
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