Cassava donuts (Buñuelos de Yuca)
This is one
of the most traditional desserts in Cuba, but it is known too in many more
countries.
Ingredients:
8 ounces cassava
8 ounces
white dasheen
4 ounces
grams yellow dasheen
5 ounces Cuban sweet potato
1 cup Wheat
flour
2 cups Sugar
2 Eggs
Dash of anise
Half a lemon
Dash of vanilla
Dash of cinnamon
Salt, to taste
Preparation:
Boil cassava, dasheens and sweet potato, until
tender, about 5 to 10 minutes.
Remove from
heat and allow cooling.
With a mortar
crush or grind smash to puree.
Boil
cinnamon, vanilla and anise with a little water and set aside.
In an small
bowl beat the eggs.
Put the puree
on the kitchen counter, make a well in the middle and add the two beaten eggs,
flour, a pinch of salt and the mix of anise, vanilla and cinnamon
Make some thin donuts, forming a figure eight.
(∞)
Deep frying,
remove and serve with syrup (prepared with sugar in a pint of water and the
juice of half a lemon) or cover with any other kind of syrup.
Yield 12.
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