A traditional autumn meal made to celebrate All Saints' Day. The recipe is a Christian adaptation of the stuffed brioche with which Jews celebrate the Hanukkah festival, both close to one another on the calendar
The traditional basis of these sweets is a dough made with wheat flour, lard and eggs in the shape of a ball, which when fried in oil, increases the volume by "inflating" with wind, hence the nickname.
Bunyols de vent can be served independently but are usually topped with sugar or stuffed with chocolate truffle, cream, clotted cream or jam, depending on individual tastes.
Until after the Spanish Civil War, sugar in Andorra was scarce. What was ever present in many country homes was marmalade, jam or syrup.
The recipe we suggest here is made with butter.
Preparation for 4 people:
Take a saucepan, add water, salt, sugar and butter and stir well.
Put the casserole on the fire and heat until the butter melts.
Once dissolved, remove it from the fire and sift the flour over it.
Stir constantly until you have a thick dough.
Put it back on the fire and, when you remove from the pan, add the eggs one at a time before cooling.
It’s time to make bunyols de vent with the dough.
Then heat the oil in a pan and fry the wind fritters. Your Bunyols de Vent are ready.
Ingredients for preparing bunyols de vent:
-250 ml of water
-1 pinch of salt
-1 level tablespoon of sugar
-100 g butter
-100 g of flour
A traditional dessert that is present in pastry shops and homes in November, for All Saints' Day.