Name: Buñuelos
Yield: Serves four
Cuisine: French
Ingredients: 50 g/2 oz/¼ cup butter, diced; 115 g/4 oz/1 cup plain (all-purpose) flour; 50 g/2 oz/½ cup finely grated Manchego or Cheddar cheese; 2.5 ml/½ tsp Dijon mustard; 250 ml/8 fl oz/1 cup water; 2.5 ml/½ tsp cayenne pepper; 2 whole eggs, plus 1 yolk; 1.5 ml/¼ tsp salt

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The name of these cheese puffs literally means puffball. In Spain, they are usually deep-fried but baking is easier and gives wonderful results. The dough is made in the same way as French choux pastry, and the buñuelos should be eaten within a two hours of baking.

Ingredients

50 g/2 oz/¼ cup butter, diced
1.5

Method

Preheat the oven to 220°C/425°F/Gas 7. Place butter and the salt in a pan, then add the water. Bring the liquid to the boil. Meanwhile, sift the flour on to a sheet of baking parchment or greaseproof (waxed) paper.
Working quickly, tip the flour into t