Total Time
45mins
Prep 45 mins
Cook 0 mins

A classical Mexican dessert with a fragrant twist.

Ingredients Nutrition

  • 4 egg yolks
  • 4 eggs
  • 400 g flour
  • 12 liter milk
  • 1 liter vegetable oil
  • 1 12 cups sugar
  • 2 cups water
  • 1 tablespoon liquor
  • 1 cup sugar
  • 34 cup lavender flowers

Directions

  1. Blend the yolks, eggs, the flour and milk.
  2. Strain the mixture.
  3. 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.
  4. Once it's at the right temperature, submerge individual metallic molds a few minutes.
  5. Take them out and let drain on a paper towel.
  6. Introduce the mold, without exceeding the edge, in the dough mixture and into the oil.
  7. The buñuelo will separate naturally.
  8. Let cook until the desired color.
  9. Take out from the oil, let drain and dust with the sugar.
  10. For the honey: place the water, the liquor, the sugar and the lavender flowers over the fire.
  11. Mix so that the sugar dissolves.
  12. Strain once the mixture takes a dense consistency.
  13. Serve the doughnuts with this honey.

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