Buñuelos de Lanjaron

Beignets de Lanjaron Add créme anglaise.
Course Dessert
Servings 4 pax.


  • 25 g Boter


  • 1 Lemon zest
  • 40 g Suiker
  • 8 cl Melk
  • 8 cl water
  • 80 g Bloem
  • 2 Eieren
  • 2 g Gist
  • 25 g Citroen caramelized
  • 1 pinch Zout


  • Melt the butter gently. add the lemon zest as well as the sugar, milk, water and salt. As soon as the mixture is boiling, add flour. Mix constantly until the mixture is homogeneous. Allow to cool.
  • Add an egg one by one. Add the yeast. Mix well. Add the caramelized lemon and mix.
  • Deep fry the buñuelos at 170ºC. Serve with a creme anglaise.
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