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Almond Bunuelos with Orange-Meyer Lemon Sugar & Amaretto Chocolate Ganache Recipe

Recipe by Susana Villasuso I love to serve this on the dessert table on a big platter with the chocolate sauce on the side so that everybody can help themselves and have as many as they want, make more bunuelos or sauce depending on how many guests you have. If you have a more formal Thanksgiving party I also suggest serving individually with a scoop of good quality vanilla ice cream, the bunuelo crumbled on top and a drizzle of the amaretto chocolate sauce.

Ingredients

Scale

For the buñuelos:

  • 1 1/2 cup of organic all-purpose flour
  • 1 cage free egg
  • 45gm (3 tablespoons) butter, softened
  • 1 teaspoon baking powder
  • 1 teaspoon ground pure vanilla.
  • 1 teaspoon pure almond extract.
  • 2 tablespoons sugar
  • 3/4 cup lukewarm water
  • 1/2 cup roughly chopped blanched almonds
  • Canola oil for frying

For the citrusy sugar:

  • 1 cup of Demerara sugar
  • 1 cup of caster sugar (or superfine sugar)
  • zest of 1 orange
  • zest of 1 Meyer lemon

For the Amaretto chocolate ganache:

  • 200 gm (8 ounces) semi sweet organic chocolate
  • 200 ml (1/4 cup) heavy cream
  • 13 teaspoons amaretto liquor

Instructions

For the buñuelos:

  1. Start by sifting the flour directly into the bowl of a stand mixer fitted with the paddle attachment. Add the egg, butter, ground vanilla, almond extract and sugar; beat your ingredients on a low speed until combined.
  2. Then change the paddle for the hook attachment and start adding your water little by little (you might not need all the water), kneed your dough on a higher speed for a good couple of minutes until you get an elastic soft dough.
  3. Remove the dough from your mixer and add the almonds and knead a little bit by hand just enough to integrate the almonds into the dough, form a ball with your hands and place it in a bowl cover with plastic wrap and let it rest for at least 20 minutes.
  4. Cut 12 same-sized chunks out of your dough and roll them to form small balls, add flour to your surface and stretch each ball with the help of a rolling pin into a tortilla shape (I recommend stretching quite thin to get crispier bunuelos). Don’t worry if they are not perfectly round they’ll still taste pretty amazing, repeat the same with the rest of the dough balls and lay them flat on your kitchen surface. I like giving them another 15 minutes rest – according to my abuelita they crisp up quicker if you let them rest a bit before frying.
  5. Prepare a frying pan and add the canola oil, enough to cover your bunuelos while cooking. Heat up your oil, you’ll know it’s ready for frying when you add a piece of dough and it starts bubbling quite quickly. Fry your bunuelos one by one until golden crispy; once ready remove from the oil and place them on to some paper towels to absorb the excess oil, then while they are still hot coat them with the citrusy sugar.

For the orange-Meyer lemon sugar:

  1. In a bowl add Demerara sugar, caster sugar, Meyer lemon zest and orange zest, mix them all with your hands or a spoon, then place the citrusy sugar on a plate or bigger container where you’ll coat your bunuelos.

For the Chocolate Amatetto Ganache:

  1. Melt your chocolate in a bowl over a hot water bath. Once it is melted remove from the heat and add your cream, mix with a spatula until you get a dark chocolate sauce, add your liqueur little by little to taste (according to how boozy you like it).