Archetype Of Buñuelos 'Almibar'
Advanced Baking and Patisserie
Chef Kopsick
January 7
Pumpkin Buñuelitos
Growing up in a Cuban household, I have been introduced to some of riches, most decadent, most flavorful desserts known to the common Hispanic culture. But, there is not one dessert that has caught my attention or the amusement of my palate more than Buñuelos “Almibar”. Yeah its not the most difficult dessert to make, but it packs a punch to your taste buds. A dessert typically seen throughout the holiday season, it has become a concept recipe in which has been massed produced. Buñuelos are seen to be the Spanish-speaking countries ' answer to doughnuts or fritters. These bits of fried dough come in all sizes, shapes and flavors, ranging from savory to sweet. Around the world, people are enticed by these little balls or flat cakes of dough, typically crispy on the outside and soft on the inside. Soft dough made out of wheat-based flour, egg, salt, and broken down yucca that has been boiled in order to become pliable, formed into figure 8’s. Then lightly fried to a golden brown and covered with anise infused simple syrup. You are probably asking yourself, what makes this simple recipe so …show more content…
It was my favorite thing to eat right before going to bed. Not the bedtime snack a nutritionist would recommend, but it gave me the pleasure I needed for something sweet after dinner. When I was 4 years old, I remember sitting in my living room while my mother taught me how to count and write both in English and in Spanish. She would use ingredients to describe the amount and help me count. When it came down to learning how to write the number eight, it became all down hill from there. My mother placed a freshly made figure eight buñuelos in front of me and said, “This is 8”. I never went on to learn how to write 9 and 10 that year because of how much I was
Chef Kopsick
January 7
Pumpkin Buñuelitos
Growing up in a Cuban household, I have been introduced to some of riches, most decadent, most flavorful desserts known to the common Hispanic culture. But, there is not one dessert that has caught my attention or the amusement of my palate more than Buñuelos “Almibar”. Yeah its not the most difficult dessert to make, but it packs a punch to your taste buds. A dessert typically seen throughout the holiday season, it has become a concept recipe in which has been massed produced. Buñuelos are seen to be the Spanish-speaking countries ' answer to doughnuts or fritters. These bits of fried dough come in all sizes, shapes and flavors, ranging from savory to sweet. Around the world, people are enticed by these little balls or flat cakes of dough, typically crispy on the outside and soft on the inside. Soft dough made out of wheat-based flour, egg, salt, and broken down yucca that has been boiled in order to become pliable, formed into figure 8’s. Then lightly fried to a golden brown and covered with anise infused simple syrup. You are probably asking yourself, what makes this simple recipe so …show more content…
It was my favorite thing to eat right before going to bed. Not the bedtime snack a nutritionist would recommend, but it gave me the pleasure I needed for something sweet after dinner. When I was 4 years old, I remember sitting in my living room while my mother taught me how to count and write both in English and in Spanish. She would use ingredients to describe the amount and help me count. When it came down to learning how to write the number eight, it became all down hill from there. My mother placed a freshly made figure eight buñuelos in front of me and said, “This is 8”. I never went on to learn how to write 9 and 10 that year because of how much I was