Friday, December 21, 2012

Cassava donuts (Buñuelos de Yuca)

Cassava donuts (Buñuelos de Yuca)

Cassava donuts (Buñuelos de Yuca)

This is one of the most traditional desserts in Cuba, but it is known too in many more countries.


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


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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