Shopping list
for the apple-raspberry coulis
500g raspberries
1 eating apple, peeled and diced
75g powdered sugar + extra for sprinkling
small squeeze of lemon juice
for the Buñuelos
140g flour, plus extra for dusting
2 teaspoons fine sugar
1⁄4 teaspoon baking powder
pinch of salt
4 tablespoons of milk
1 free-range organic egg
sunflower oil, for deep frying
For New Year's Eve we usually bake oliebollen and apple beignets, an old Dutch tradition. But sometimes you want something different, also for the mini monsters and of course last but not least for our loyal snazzie readers. That's why today we are baking Buñuelos with a apple/raspberry coulis and they are beyond delish!
Here is how you make them
Wash the raspberries.
Peel, core and cube the apple.
Add the squeeze of lemon.
Add the icing sugar too
Place the pan on low heat.
Cook until the fruit is soft. (5 mins)
Blend the fruit until smooth.
Pass the fruit through a fine sieve.
Allow the raspberry/apple coulis to cool
How to make Buñuelos
Sift the flour.
To make it extra fine...
Transfer and sift it again.
Stir in sugar, salt, baking powder.
Whisk in a small bowl milk and egg.
Whisk it until light and frothy.
Make a well in the flour mixture.
*Prepare a baking mat by sprinkling it thinly with flour
Pour in the egg mixture.
Stir it together.
Until it is a coarse dough.
*Knead it smooth by hand.
Form 32 balls from the dough.
Place the balls on a plate.
Cover with a clean tea towel.
Let the dough balls rest for 20 minutes
Carry on and dust the baking mat with a thin layer of flour then roll the balls into very thin circles
Heat the oil to 170°C
Let the circles rest for 5 mins.
Bake them one by one.
Mind it goes really fast.
Let drain on kitchen paper.
Sprinkle the Buñuelos with icing sugar.
Serve 2 Buñuelos per person with the coulis on the side.
We wish you all a very happy new year!