Feta Buñelos with Honey
This recipe comes from the Truffle and Egg blog. I saw her video go viral on Instagram a couple of months ago, bookmarked it, and finally decided to make them myself. I’m reposting the recipe here to post include Imperial measurements (yay America!) and also I felt like these buñelos needed, nay, deserved a large hit of honey and flaky salt to finish. It’s the sweet-salty-cheese combo between the honey and the feta that’s incorporated into the dough itself that makes these amazing.
About 24 balls
Ingredients
1 1/2 cups cornstarch (230g)
1/4 cup rice flour, tapioca starch, or arrowroot flour (45g)
8 oz feta cheese (227g), crumbled
1 egg
2/3 cup milk (100g), plus more if needed
1 tsp baking soda
1 tsp kosher salt
2 tbsp sugar
Oil to fry (about 1 cup neutral oil and 1 cup olive oil)
Lots of honey
Lots of flaky salt
Directions
Make the dough: Add the cornstarch, rice flour, feta cheese, egg, baking soda, salt, and sugar to a large bowl and mix to incorporate. Add the milk in a couple additions and mix to incorporate. Knead the dough a few times and it should look and feel like Play Doh. If it’s too dry, continue adding a little more milk to achieve that consistency. Use a 2 tablespoon ice cream scoop to portion out the dough. Roll into smooth balls.
Fry: Preheat oven to 250F. Add enough vegetable and olive oil (about 50:50) to a medium saucepot to come up to about 2 inches. Heat over medium. If you have a thermometer, the oil should register 375F. Add half the balls to the pot and fry until golden brown, about 5 minutes. Remove to a wire rack set over a baking tray. Place this in the oven to keep the first batch warm. Repeat frying with remaining dough balls. Drizzle the balls with lots of honey over the balls and then finish with plenty of flaky salt. Serve hot.
