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Bunyols for St. Ursula's Eve
In the olden days, suitors would court their sweethearts by paying groups of musicians to serenade the maidens, who in turn, would give the musicians buñuelos, a traditional type of light doughnut, and sweet wine.
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On the evening of October 20 Revetla de les Verges, the streets fill with groups of young men who take advantage of the ancient tradition of serenading girls to meet, sing and enjoy traditional buñuelos, the local version of doughnuts.
The most traditional bunyols are made out of potato and/or sweet potato. From the days leading up to Santa Ursula and during a good part of the winter, buñuelos can be found at a number of stalls that specialise in this freshly made treat.
3 eggs
125 ml milk
125 ml water
500 g potato and/or sweet potato
500 g flour
30 g yeast
A pinch of salt
A tablespoon of lard
A generous amount of oil for deep frying and sugar to sprinkle on top
Combine all the ingredients (the leavening should be dissolved in warm water beforehand) until obtaining an homogenous dough. Set aside until it doubles in volume (approximately one hour). Squeeze the dough with one hand over hot oil and pinch off a small portion with the forefingers and thumb with the other hand, making a hole at the same time, a skill reserved for those with long practice. Sprinkle with sugar or brush with honey.
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