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Bunyols de Quaresma, typical pastries of Catalonia

Bunyols de Quaresma, typical pastries of Catalonia

Bunyols have a long tradition in the Catalan culinary landscape. Often  called buñuelos elsewhere, today they’re an important staple of the Mexican diet, are widespread throughout Central and South America, and are even eaten in Turkey, Greece, Italy, and Morocco. In Catalonia, bunyols are a popular midday snack, though they’re most traditionally eaten during Lent. Made from flour, eggs, sugar, and often anise, the dough is rolled into little balls, fried, and given a sweet topping. Some varieties are also stuffed with custard, cheese, or jelly.

  • ½ kg. Flour
  • a grated apple
  • 150 gr. Sugar
  • 100 cl. d `anise
  • a pinch of salt
  • 3 eggs
  • 1 lemon grated
  • 1 tablespoon vanilla sugar
  • 50 g. Butter
  • 150 cl. milk
  • A small bag of yeasts
  • 4 dessert spoon of anise
  • oil for frying

To make the dough: Put the eggs, sugar, anise, milk, lemon peel, butter, salt, anise, apple and finally, and flour.
Work with your hands until you arrive to good and tuff consistence . At the end add the yeasts and finish mixing, until you see that the smooth paste.
Afterwards, heat the oil , when reaching cooking temperature , set small balls of the preparation with a dessert spoon to shape them.
When blond to medium brown so they are not raw inside, pull them out and lay them on a drying paper. Once cooler, add sugar and taste.
Enjoy and Bon Appetit!

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  1. Sònia Bofarull
    mayo 15, 2018 at 16:07

    I’ve made this a couple of times now its super tasty and easy to make love them

  2. mayo 15, 2018 at 18:31

    These look incredible !I am about to get addicted to these…I can already tell.

  3. Jordi Pellicer
    mayo 18, 2018 at 18:31

    Love your blogging, you really have a special talent as a writer as well as a voice actor. Congrats!

  4. Bernadette
    mayo 19, 2018 at 13:03

    These look amazing!

  5. mayo 19, 2018 at 14:00

    Hey very nice blog!