135. Buñuelos valencianos (postre)

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, 135. Buñuelos valencianos (postre). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

135. Buñuelos valencianos (postre) is one of the most favored of recent trending meals in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions daily. They're nice and they look wonderful. 135. Buñuelos valencianos (postre) is something that I've loved my entire life.

Many things affect the quality of taste from 135. Buñuelos valencianos (postre), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 135. Buñuelos valencianos (postre) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 135. Buñuelos valencianos (postre) using 5 ingredients and 5 steps. Here is how you cook it.

#triviumdecocina #Agua #confinamientodia7 #saboresdulces A la salud de todos los valencianos y los confinados que estamos en esta situación. Visca Valencia!!!!!

Ingredients and spices that need to be Make ready to make 135. Buñuelos valencianos (postre):

1. 1 kg calabaza limpia
2. 50 gr azúcar
3. 250 gr harina de trigo más o menos
4. 1 dedo de levadura de panificadora
5. Aceite de oliva virgen extra

Steps to make to make 135. Buñuelos valencianos (postre)

1. Ponemos a hervir en una cazuela con agua y un poco de azúcar la calabaza. Cuando pinchemos y no nos cueste pinchar ya estará. Trituramos un poco junto con el caldo de la calabaza y dejamos enfriar para poder trabajar la masa.
2. Ponemos la calabaza en un recipiente para amasar. Vamos añadiendo la harina poco a poco y disolviendola con la calabaza. Más o menos son 250 gr pero depende del tipo de calabaza. Añadimos y paramos cuando cogemos un puñado de la masa y estrujamos y por la parte de arriba del puño nos sale la masa no líquida. Ojo con añadirle más harina de la cuenta porque entonces se nos quedarán muy duros.
3. Añadimos la levadura desmenuzada. Disolvemos con la masa y dejamos reposar para que suba la masa.
4. Ponemos en una sartén abundante aceite y una fuente con papel de cocina para dejar los buñuelos fritos y que absorba el excedente de aceite. Cuando el aceite esté bien caliente, cogemos un puñado de masa estrujamos hacia arriba del puño. Con la otra cogemos la bola de masa, con los dedos moldeamos el agujero y lo ponemos en la sartén. Así con todos.
5. Cada vez friamos cada uno de los buñuelos los vamos dejando en la fuente con el papel absorbente. Así los hacemos todos. Servir caliente. Normalmente se suelen acompañar de azúcar para mojar en ella y comerselos dulces. Que aproveche!!!

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