Three hundred and fifty grams of flour.
Four tablespoons of yeast.
Two glasses of water.
Traditional fritters recipe for four dozen:
The yeast is dissolved in water, and the flour is added, little by little to mix, and a pinch of salt.
The dough is allowed to rest so that it rises. And while preparing the pan or stew to cook the fritters. Obviously, the oil must be clean, abundant, and very hot, “bullint”.
The good “bunyoleras” use only their fingers to shape “als bunyols”; the beginners of a contraption that they call “bunyolera”. It should be fried quickly and the fritters removed as soon as they are golden brown. Drain on brown paper and sprinkle with sugar.