How to make
Prepare the cream for the filling of the doughnuts-buñuelos, so that it is well chilled when you will need to use it.
Heat the milk with the sugar and lemon peel (without the white part) over low heat, until it boils and the sugar melts. Peel the citrus.
Beat the yolks with a little milk and the starch and pour it in a thin stream while constantly stirring, until the cream thickens. Add the vanilla extract and butter and once it has melted, remove from the heat. Cover with cling film, in a way that it is in contact with the cream, so that it does not form a crust.
Prepare the buñuelos dough, by heating the water with the sugar, salt, butter and lemon peel. As soon as the sugar melts, remove the crust and pour the flour all at once. Stir vigorously and as soon as a paste is obtained, that separates from the sides of the bowl, remove it from the heat and cool it slightly.
Add the eggs one at a time, by stirring and until one is absorbed, do not add the next. Finally sprinkle the baking powder and mix again.
Fry in oil heated over moderate heat, by scooping the mixture with a spoon and using another to push the dough into the heated oil. Allow space between the donuts, so they can turn by themselves. When they aquire a nice golden brown color, remove them and place them onto absorbent kitchen paper to drain from the fat.
Leave them to cool and fill them with the cream. This can be done with a kitchen syringe or a thin piping bag, by making an inconspicuous hole and filling the cavity that forms inside these buñuelos. Another option is to simply cut them slightly and add the cream with the spoon.
Finally, roll them in powdered or granulated sugar and enjoy a this dessert, which melt-in-your-mouth!
Enjoy!
