Buñuelos Dulces

• 100-125g | 5, 20-25g level purple scoops Bunuelos Dulces (Lemon) Dough
• 30g Citrus Sugar
• 30g Lemon Curd, in a small ramekin

1. Using the purple-handled scoop, measure 5, 20g level scoops of cold bunuelos dough into a 325 degree fryer. Use the same fryer as your churros.
2. Occasionally dip the scoop in the hot oil so that it scoops cleanly & round, dough will release nicely from the scoop & not stick to itself.
3. The dough will sink to the bottom of the fryer basket, then quickly float to the surface of the oil. They may need a gentle shake to knock them loose from the bottom of the fryer basket.
4. Ladle some hot oil over the frying bunuelos to "set" the shape. Then, set another fryer basket on top of the bunuelos to submerge them.
5. Fry until deep golden brown, approximately 4 minutes.
6. Drain well on paper towels.
7. While still hot, toss in the citrus sugar to lightly coat. You do not want a heavy, clumpy sugar coating.
8. Portion the lemon curd into a ramekin.
9. Set a Boqueria-branded parchment sheet into the bottom of your bowl.
10. Set the hot, sugared bunuelos into the parchment & set the ramekin of lemon curd in the bowl as well.

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• Test buñuelos prior to service-- make sure the cooks understand how long to cook them in your fryer (everyone's is a little different) -- they should be light, fluffy, and cooked all the way through without being too dark!
• Bunuelos are a yeasted dough. The yeast is alive, your dough will continue to rise throughout the day, especially if the refrigerator is warm or the dough is being pulled out of the refrigerator often. If, your buñuelos dough over-rises during the day, you can 'knock it down' and continue to use it 1 to 2 times throughout a service.
• Eventually, the yeast will be dead and your buñuelos will not rise in the fryer. Do not serve dead buñuelos.