How to make Guatemalan buñuelos – 2024-03-31 10:58:34

For the fritters to be perfect, you must ensure that the first cooking of the dough is adequate, cooking it for a few minutes, following adding the flour, until it forms a ball. Also, you must check that the temperature of the fat where the flour is going to be fried is 170 to 180 degrees Celsius, when testing with small portions of dough.

They should be served at the moment they are going to be eaten, since the honey or syrup, following a long time, causes the texture of the fritters to be lost. Honey can be cold or hot, depending on the taste of the diner.

“Our gastronomy is very broad and the typical desserts and sweets are no exception. One of the attractions of the patron fairs are these delicacies that brighten our souls,” emphasizes chef José Osoy, who shares the recipe.

It is well known that it is a dessert of colonial origin, since its ingredients come from the Old World, as well as its deep frying technique, says chef José Osoy, director of the Las Margaritas School of Gastronomy.

“They have a high value as references for popular festivals. So much so that, literally, some of the people who visit the fair do so just for the opportunity to go and taste them, immersed in an atmosphere of sanctity and festivity,” says biologist Luis Villar Anleu.

Ingredients

330 grams of water or milk
130 grams of butter or margarine
4 grams of salt
4 grams of sugar
200 grams of soft flour
6 eggs
Oil for frying
For the syrup or honey:
1 liter of water
6 ounces of sugar
2 oz. pan or rapadura
Cinnamon stick, star anise, cloves, allspice, calamondin peel or some citrus
Rum to taste

Ancient tradition of the Jocotenango Fair

Preparation

Weigh and measure the ingredients correctly. Place the water, fat, salt and sugar in a pot, and cook for a few minutes until the fat melts. Then, add the flour “all at once” and cook until it forms a ball. Let stand for a few minutes.

Add the eggs little by little and mix until a manageable paste is formed.  Heat the oil. Shape the fritters into round shapes with two spoons and fry in plenty of oil. Drain. They can be soaked in boiling water to remove excess fat.

For the syrup, cook the sugar, brown sugar, water and seasonings, including citrus, until it comes to a boil and the sugar has dissolved.

Accompany the fritters with the syrup. Decorate.

Chef Profile

• José Osoy and his academy have been recognized in the country and abroad.
• He is a professional chef with a master’s degree in International Business.
• He founded the Las Margaritas School of Gastronomy in 2009.
• He has represented Guatemala in different gastronomic events in Madrid Spain; Oaxaca, Michoacán, Merida and Guadalajara, in Mexico, as well as in Paraguay and Colombia.
• Currently, he is vice president for Central America and the Caribbean of the International Organization of Gastronomy, Hospitality and Tourism.
• Its academy has received several awards such as the Global Quality Gold, as the best culinary school in Latin America, in 2014, or the Business Management Award 2019.

With information from Brenda Martínez.