Traditional bunuelos from Spain. The name of these cheese puffs literally means puffball. In Spain, they are usually deep-fried, but baking is easier and gives wonderful results. The dough is made in the same way as French choux pastry, and the bunuelos should be eaten within a few hours of baking.
1/4 cup butter, diced
1/4 tsp salt
1 cup water
1 cup plain (all-purpose) flour
2 whole eggs, plus 1 yolk
1/2 tsp Dijon mustard
1/2 tsp cayenne pepper
1/2 cup finely grated Manchego or cheddar cheese
Step 1: Preheat the oven to 425°F.
Step 2: Place butter and the salt in a pan, then add the water. Bring the liquid to the boil. Meanwhile, sift the flour onto a sheet of baking parchment or greaseproof (waxed) paper.
Step 3: Working quickly, tip the flour into the pan of boiling liquid in one go and stir it in immediately.
Step 4: Beat the mixture vigorously with a wooden spoon until it forms a thick paste that binds together and leaves the sides of the pan clean. Remove the pan from the heat.
Step 5: Gradually beat the eggs and yolk into the mixture, then add the mustard, cayenne pepper and cheese.
Step 6: Place teaspoonfuls of mixture on a non-stick baking sheet and bake for 10 minutes. Reduce the temperature to 350°F. Cook for 15 minutes until well browned. Serve hot or cold.
See more recipes from Pepita Aris.
Reprinted with permission from Pepita Aris' The Complete Spanish Cookbook (2012 Southwater), available through Amazon.ca.
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