Within the wide vocabulary of Valencian fallaes –Crida, mascletà, ninot pardon, wake upplant, creamà, etc-, the word bunyol occupies a sacred place.
Although this traditional sweet can be found in many other places in the country, in Valencia you will probably find the best buñolero teachers in the country.
It is true that we talk about an increasingly corrupted product; There are few true artisans left in the city. From March 1 until the Fallas monuments burn on the night of the 19th, hundreds of street stalls selling churros and buñuelos flood the city. Unfortunately, most of them offer products of dubious quality.
Since we are talking about a highly caloric sweet, whose consumption should be punctual, we advise you not to stop at the first stall with little lights that you find on the street, and that you walk a little further if necessary to try the Fallas buñuelos in its best version.
In Valencia, the best in my opinion are the centenarians The contrastlocated at the intersection between Ruzafa and San Valero streets, and Collado, located on Calle d'Ercilla, 13, in the historic center. Both have the advantage of being open all year round, and they differ above all in that the first works with pumpkin fritters and the second with wind fritters. We cannot forget the position of Welcome –which is located on Avenida del Reino in Valencia, but only during the duration of the Fallas festivals–.
The x-ray of the perfect donut could be defined as one that has a thin and crispy topping and a super spongy and honeycombed interior dough. The shape doesn't matter a bit, it can be very irregular, and even ugly. In fact, irregularities give rise to happy “accidents”; When fried, those small pointed edges give a brutal edge to the bite.
Of course, it is essential that frying is carried out in clean oilthat's why you will see that in the most traditional buñolerías the oil it is replaced without fear nor stinginess. Although perhaps the clearest difference between a vulgar position and a quality one is in the ingredients with which the dough for pumpkin fritters is made – which are no more traditional than wind fritters, by the way, despite being the most common. It seems obvious to say that the dough for the fritters carabassa It has to have a good proportion of this vegetable, previously baked. However, many street stalls use a industrial pumpkin paste which may also contain added sugars.
Each of the positions mentioned has its own style. In fact, they are recognizable at first glance. For example, those from El Contraste are larger than those from Bienve, which are also usually a little more orange. But They are all delicious. You have to wait a little in line at all of them, but believe me, it's worth it.
In DAP | Bunyols de les verges
In DAP | Where to eat in Valencia