Schwetzinger Barockgarten - Pan und Syrinx
Photo by: Jorbasa
SIMPLE ISFÎRIYÂ ADAPTED FROM HUICI’S TRANSLATION
OF ANÓN AL-ANDALUS #6, LA "ISFÎRIYÂ” SENCILLA, p 18
Buñuelos de Los Santos
(All Saint's Day Fritters)
Photo by: Aldeana
2 c milk
1 c water
¼ c butter
1 tbsp zest of lemon sliced
1 pinch of salt
2 tsp of mixed spices (pepper, coriander, cumin and cinnamon), well ground
¼ tsp saffron
2 c flour
1 pk yeast
5 eggs beaten
olive oil for frying
Dissolve the saffron in a little of the milk. Put that, and the rest of the milk in a saucepan with water, butter, zest of lemon, salt and the remaining spices. Heat and remove just before about to boil add all the flour and yeast. Lower the heat to simmer and stir.
When well mixed, increase the heat until the mixture separates from the sides of the saucepan. Remove from heat and let the dough cool. Add eggs little by little, stirring constantly. When well mixed, shape the dough into balls the size of walnuts or shape like reeds and fry them in a frying pan with enough olive oil to cover them.
When golden brown put them on a plate with paper towels underneath to absorb excess oil. Sprinkle with powdered and serve.