Brunyols as these doughnuts are called in the Empord\u00e0 \u2013 not bunyols like in the rest of Catalonia \u2013 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\u2019s throughout the Empord\u00e0.<\/p>\n
PERIOD OF MANUFACTURE
\nAll year.<\/p>\n
INGREDIENTS
\nFlour, water or milk, baker\u2019s yeast, salt, anis, lard, olive oil or butter, lemon, eggs, sugar, anis or garnacha grapes.<\/p>\n
CHARACTERISTICS OF THE PRODUCT
\nThey 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.<\/p>\n
PACKAGING
\nLoose.<\/p>\n
STORAGE
\nAt room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
Brunyols as these doughnuts are called in the Empord\u00e0 \u2013 not bunyols like in the rest of Catalonia \u2013 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\u2019s throughout the Empord\u00e0. PERIOD OF MANUFACTURE All year. INGREDIENTS Flour, […]<\/p>\n","protected":false},"author":2,"featured_media":6708,"parent":21352,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/fitxa-campanyes-gastronomiques.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-22100","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n