Cinnamon buñuelos with blood orange cream


100g unsalted butter

1 cinnamon stick

200g plain flour

4 large free range eggs

1ltr vegetable oil for frying

caster sugar to serve

for the blood orange cream

Finely grated zest of a blood orange

250ml blood orange juice

75g caster sugar

300ml double cream

  1. Make the cream. Heat the zest and juice in a small pan with the sugar. Cook

over low heat to melt the sugar then increase the heat and bubble until you

have a luscious syrup. Set aside to cool

2. Heat the milk and butter with the cinnamon and bring to the boil. Still over the heat put the cinnamon stick into the milk and butter and then remove the cinnamon stick before adding the flour

3. Remove from the heat and gradually beat in the eggs one at a time until you

have a smooth very thick batter.

4. Heat the oil to 180c and drop heaped teaspoonfuls of the mixture into the hot

oil and cook for 2-3 minutes until deep golden brown and puffed up. Scoop

out with a slotted spoon and drain on kitchen paper. Repeat until you have

used all the batter. Toss in caster sugar whilst still warm.

5. Lightly whip the cream, then fold in the blood orange syrup.

6. Serve the plate of the fried bunuelos with the cream to dunk them in.