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Buñuelos en miel

by Shakia Stewart

I was hoping to learn how to make Gallo Pinto in our cooking lesson today, but I think this was even better. I didn’t think I had much a sweet tooth, but this Costa Rican dessert blends salty and sweet flavours in the most exciting way, I just couldn’t get enough!

I am now, thank you very much, an expert in cooking ‘buñuelos en miel’, an amazing dessert that is normally eaten around Semana Santa (Easter, or Holy Week). The buñuelos are made from a tantalizing mixture of maize flour, cheese, sour cream and eggs and then deep fried before being coated in a delicious syrup made from melting tapa de dulce, the purest form of unrefined cane sugar, with cinnamon and water. I would go into the method and exact measurements in detail but then I would have to kill you. This recipe is too good to hand out willy nilly.

One Comment
  1. Fiona Bailey permalink

    I’m wondering…could the ‘normally eaten around…’ be extended to Christmas-time? Sounds like a perfect alternative to Christmas Pud to me…

    Go on, send us the recipe… I promise I’ll eat it, along with the buñuelos en miel, immediately after reading…

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