Donuts might be a classic American treat but Latin America was keen on these delicious pastries long before most! Bunuelos are small, fried dough balls, often served with fillings or powdered sugar. They are a traditional snack in South and Central America and once you try your first bite it might be your next favorite snack too! To celebrate National Donut Day I added a twist to this bunuelos recipe with a white chocolate sauce and berry compote.
Yield: 25 bunuelos
- ¾ cup flour
- 2 teaspoons baking powder
- Zest of 1 lemon
- ¼ teaspoon salt
- 1 cup ricotta
- 2 eggbeaters
- 1 ½ teaspoon vanilla
- 3 tablespoons sugar
- Vegetable oil for deep-frying (amount depends on the pot using)
- Serve with white chocolate sauce + berry compote (see recipes below)
- Combine the dry ingredients in one bowl. Combine the wet ingredients in another.
- In a heavy pot place enough oil that covers (4” from the bottom) for deep-frying and heat until it reaches 325 degrees.
- Add the dry ingredients to the wet mixture and use your Lorena Garcia whisk to combine all ingredients until well incorporated. It is a soft batter.
- Scoop out dough with a spoon and drop into the 325-degree oil and fry until golden brown. Cook only 3-4 at a time, to not drop the temperature.
- Take out the bunelos when they are done and place them on a paper towel to drain the excess oil.
- On a plate spread 1 tablespoon of the white chocolate sauce and berry sauce and place the fried bunuelo right on top.
For the White Chocolate Sauce
- 1 bar white chocolate
- 1 can condensed milk
- ½ can evaporated milk
- 1 tablespoon vanilla
Place all ingredients in a heavy saucepan, at mid-low heat, until everything is melted and combined. Keep warm until ready to use.
For the Berry Compote
- 1 pint strawberries
- 1 pint blueberries
- 1 pint raspberries
- 1 lemon, juiced
- 3 tablespoons honey
Combine all ingredients in a bowl and let sit for 20 minutes. Blend and refrigerate.
What’s your memory of having your fist delicious donut?