Buñuelos or Spanish Cheese Puffs

The name of these cheese puffs literally means “puffballs”. 

In Spain, they are usually deep-fried, 

but baking is easier when you are entertaining, 

and it gives wonderful results. 

The dough is made in the same way as French choux pastry, 

and the Buñuelos should be eaten within a few hours of baking.

Manchego, a semi-hard Spanish cheese made 

with sheep’s milk is the cheese of choice for making Buñuelos. 

It has a firm creamy texture and a nutty, piquant flavour that is very distinctive. 

However, if it is not available you can use Gruyere or Cheddar cheese.

Ingredients:

50g butter diced

1.25ml salt

250ml water

250ml plain flour

2 whole eggs, plus 1 egg yolk

2.5ml Dijon mustard

2.5ml cayenne pepper

50g finely grated Manchego, Gruyere or Cheddar cheese

Method:

Preheat the oven to 220˚C.

Place the butter and salt in a pan and add the water. Bring the liquid to the boil. Meanwhile, sift the flour onto a sheet of baking paper. Working quickly, pour the flour into the pan of boiling liquid in one go and stir it in immediately.

Beat the mixture vigorously with a wooden spoon until it forms a thick paste that binds together and leavrs the sides of the pan clean. Remove the pan from the heat.

Gradually beat the eggs and egg yolk into the mixture. Add the mustard, cayenne pepper and cheese.

Place teaspoonfuls of mixture on a non-stick baking sheet and bake for 10 minutes. Reduce the temperature to 180 ˚C and bake for a further 15 minutes until well browned.

Serve hot or cold.