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Empordà Brunyol doughnuts

  • Empordà Brunyol doughnuts

    Brunyols as these doughnuts are called in the Empordà – not bunyols like in the rest of Catalonia – are a desert that starts to be eaten in Lent and reach their peak popularity in Holy Week. They can be found in patisseries and baker’s throughout the Empordà.

    PERIOD OF MANUFACTURE
    All year.

    INGREDIENTS
    Flour, water or milk, baker’s yeast, salt, anis, lard, olive oil or butter, lemon, eggs, sugar, anis or garnacha grapes.

    CHARACTERISTICS OF THE PRODUCT
    They normally have an inflated shape, like a flattened sphere. Their texture is compact tending towards dense. Their distinguishing feature is a slight aniseed taste and the fact they do not have a hole.

    PACKAGING
    Loose.

    STORAGE
    At room temperature.

    More information at:

    Consult the list of participating producers

     

     

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