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Buñuelos en miel

By Shakia Stewart

Last updated: 10th November 2011

I was hoping to learn how to make Gallo Pinto in our cooking lesson today, but I think this was even better. I didn’t think I had much a sweet tooth, but this Costa Rican dessert blends salty and sweet flavours in the most exciting way, I just couldn’t get enough!

Plates of freshly cooked Buñuelos en miel

I am now, thank you very much, an expert in cooking ‘buñuelos en miel’, an amazing dessert that is normally eaten around Semana Santa (Easter, or Holy Week). The buñuelos are made from a tantalizing mixture of maize flour, cheese, sour cream and eggs and then deep fried before being coated in a delicious syrup made from melting tapa de dulce, the purest form of unrefined cane sugar, with cinnamon and water. I would go into the method and exact measurements in detail but then I would have to kill you. This recipe is too good to hand out willy nilly.

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