XLV Si vols fer bunyols, hages de la pasta damunt dita, que sia llevada, ee ous ab formatge rattlat; e sia tot mesclat e be espes. E fe’n redolins aixi com un ou. E hages una cassola e del greix dessus dit; gita’ls en cassola. E, quan seran cuits, posa’ls en un tallador ab sucre dessus e dejus.

If you want to make cheese fritters, take the dough described above, which is leavened, and eggs with grated cheese. Everything should be mixed together and quite thick.And make round shapes like an egg. Take a casserole dish and some of the grease saif above, pour (the fritters) into the dish. And when they are cooked, put them on a plate wuuthh sugar over and under.
1 teaspoon instant yeast
1/2 cup warm (100 degrees F) water, for proofing
2 c warm water, divided
2 1/2 cups all-purpose flour plus 1/2 cup
3 oz Manchego, grated
1 TBS salt

frying oil, fryolator

(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)

I like these as a cheesy beignet. We made them small, about a half ounce of dough per bunyol, as they puff when frying and are quite rich.

The recipe really relies on a flavorful cheese. We used an earthy Manchego.  Our poor fry guy could not keep up with demand.

Dissolve yeast in ½ c warm water. Wait til foamy, add 1 c water and the bulk of the flour. Incorporate.
Allow to rise 1-3 hr til doubled.
Reserve the last cup of water.
Fold dough into last cup water, adding cheese as you go.
Add more flour if needed.
Allow to rise as time permits, at least 15 mins while prepping fryer depending on the ambient temperature.
This dough really does not need a full rise.

Fry.

Salt as they come out of the fryer.
Dust w more cheese if available. Serve.

Rest on platters lined with paper.
Move them so they don’t get soggy.
Serve in a bowl lined with cloth towels, but they probably won’t last long enough to worry about sogginess.

Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 132-133. Print.

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