Buñuelos con Almibar (Cuban Style Beignets)
Ingredients
- Ingredients for Buñuelos Dough
- 1 lb yuca
- 1/2 lb sweet potato
- 1/4 lb pumpkin (whole pie pumpkin)
- 1/4 lb taro
- 4 eggs
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons anise seed (toasted, ground)
- 1 tablespoon fennel seed (toasted, ground)
- 3 1/2 cups cups flour
- 1 quart oil
- Ingredients for Coffee Crema
- 1/2 cup Café Bustelo® Ground Espresso Coffee
- 1/4 cup sugar
- 2 cups Crème Fraîche
- Ingredients for Almibar (Guava Syrup)
- 3 star anise
- 1 cinnamon stick
- 1 teaspoon fennel pollen
- 2 cups water
- 1/2 cup sugar
- 1/4 cup guava paste
- 1 lime (juiced)
- 1 lime (zested)
- Equipment needed
- 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
- Step 1
Buñuelos DoughBring 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.