Buñuelos con Almibar

Cuban Style Beignets

Prep Time: 60 mins. Cook Time: 10 mins. Yield: 20 beignets

Traditionally an anise-spiced fried dough made from tubers (sweet potato, yuca, taro root, etc.) Often glazed with a syrup, the combination of sweet and savory make it a great breakfast dish.

Ingredients

Buñuelos Dough
½ lb. yuca
½ lb. sweet potato
¼ lb. pumpkin (whole pie pumpkin)
¼ lb. taro
4 eggs
1 tbsp. sugar
1 tbsp. salt
2 tbsp. anise seed (toasted, ground)
1 tbsp. fennel seed (toasted, ground)
3½ cups flour
1 qt. oil
Coffee Crema
½ cup Café Bustelo® Espresso Style Ground Coffee
¼ cup sugar
2 cups Crème Fraîche
Almibar (Guava Syrup)
3 star anise
1 cinnamon stick
1 tsp. fennel pollen
2 cups water
½ cup sugar
¼ cup guava paste
1 lime (juiced)
1 lime (zested)

Equipment

2 – 12 qt. pot
1 – 6 qt. pot
1 food mill
3 large mixing bowls
3 medium mixing bowls
3 small mixing bowls
1 whisk
1 microplane zester
1 wire basket skimmer
3 induction burners (or gas propane burner)
1 box of medium gloves
1 frying thermometer

Directions

Buñuelos Dough

Step 1

Bring yuca, sweet potato, pumpkin, and taro up to a simmer in a pot of boiling water. Reduce heat and let simmer for 15 minutes or until the vegetables are tender. Drain well.

Step 2

Run the vegetables through a ricer or food mill onto a floured surface. Be sure to work quickly so the vegetable puree stays warm.

Step 3

Arrange pureed vegetables into a mound and form a well in the center. Next, pour beaten eggs, sugar, salt, anise seed, and fennel seed into the well and knead into the puree.

Step 4

Sift the flour over the mixture to combine. Do this one cup at a time until it forms into a smooth dough that holds together.

Step 5

Cut the dough into 20 pieces. Roll each piece of dough into a ½“ thick rope. Shape into a figure 8, then refrigerate for 10 minutes.

Step 6

Heat oil in a pot to 375°F. Fry the dough in batches—about 3 at a time. Fry each side for 3 minutes or until golden brown.

How to serve

Toss beignets in almibar (guava syrup) until lightly glazed. Serve coffee crema on the side as a dipping sauce.

 


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