In Catalonia, the prohibitions of the Catholic traditions, such as not eating meat during Lent resulted in the popularity of cod-based dishes or desserts such as ‘bunyols’ (sweet fritters), which are delicious!

BUNYOLS DE CREMA / Sweet Fritters with custard

Ingredients

Custard

  • 750g milk
  • 150g sugar
  • 4 egg yolks
  • 60g cornstarch
  • flavours: vanilla, lemon zesk, cinnamon stick

Choux pastry

  • 125 g water
  • 125 g milk
  • 50 g lard
  • 50 g butter
  • 150 g flour
  • 3 regular eggs

Method

Pastry cream

Heat milk with the cinnamon stick and lemon zest. When it starts to boil, turn the heat off and infuse for a few minutes so the flavours of the cinnamon and lemon zest mix.

In the meantime, beat egg yolks in a bowl with sugar and cornstarch until achieving a very fine mix without lumps.

Bring milk back to a boil and, once boiling, pour the mixture of egg yolks, sugar and cornstarch slowly, lowering heat as much as possible and stirring constantly with a wooden spatula.

When the mixture thickens, run through a strainer to make sure it is lump-free and also to remove

Fritters

Heat water, milk, butter and lard in a stainless steel saucepan.

When starts to boil, lower heat and add flour, previously sieved, while stirring with a wooden spatula until the paste stops sticking to the sides of saucepan. Remove from the heat and stir until it cools down and becomes denser. Add eggs one by one until obtaining a smooth dough.

Place fritter dough in a pipping bag with a large plain nozzle and drop small pieces of dough in a very hot oil.

Remove with a wire skimmer and place on a plate lined with paper towels to release excess oil.

When they have cooled down a little, fill with the pastry cream.

Sprinkle caster sugar on top with a sieve.