Prep 45 mins
Cook 0 mins
A classical Mexican dessert with a fragrant twist.
- 4 egg yolks
- 4 eggs
- 400 g flour
- 1⁄2 liter milk
- 1 liter vegetable oil
- 1 1⁄2 cups sugar
- 2 cups water
- 1 tablespoon liquor
- 1 cup sugar
- 3⁄4 cup lavender flowers
- Blend the yolks, eggs, the flour and milk.
- Strain the mixture.
- Heat up the oil: to know if it is at the right temperature, place a little of the mixture in the oil, it should start forming bubbles and raise to the surface without gilding too fast.
- Once it's at the right temperature, submerge individual metallic molds a few minutes.
- Take them out and let drain on a paper towel.
- Introduce the mold, without exceeding the edge, in the dough mixture and into the oil.
- The buñuelo will separate naturally.
- Let cook until the desired color.
- Take out from the oil, let drain and dust with the sugar.
- For the honey: place the water, the liquor, the sugar and the lavender flowers over the fire.
- Mix so that the sugar dissolves.
- Strain once the mixture takes a dense consistency.
- Serve the doughnuts with this honey.