Buñuelos (pastries) with saffron cream filling

Continuing with traditional cuisine, and it is because in Antonio Sotos we are lovers of good food and good company.  That’s why today we have brought you a dessert to share: buñuelos (pastries) with saffron cream filling. Here in Castile-La Mancha these buñuelos (pastries) are very popular, and it is not very difficult to find them in any village patron saint festivals or in larger cities. Cooking buñuelos (pastries) is divided into two stages: first the cream, and then the buñuelos (pastries) dough. The two parts are finally joined together to create one of the most delicious sweets for the palate.


In this recipe the amounts must be properly measured so that both the cream and the buñuelos (pastries) are cooked just right. Ready?  Now let’s go and find out more about the buñuelos (pastries)s with Antonio Sotos saffron cream filling recipe.


Buñuelos with saffron cream filling ingredients:

  • 600 millilitres full cream milk
  • 200 grams flour
  • 125 grams sugar
  • 30 grams butter
  • 4 eggs
  • 4 egg yolks
  • 1/2 orange
  • 1   teaspoon Antonio Sotos saffron strands
  •     Oil for frying
  •     icing sugar


Buñuelos with saffron cream filling preparation:

1.For the cream, add the four egg yolks, together with 50 grams sugar and 60 grams and place into a saucepan over low heat. Start stirring whilst adding 500 millilitres milk and another 50 grams sugar.  Wait until the dough has a thick texture and add the saffron. After this you only have to place a sheet of baking paper on top of the mixture for its gradual cooling down.


  1. For the Buñuelos (pastries), heat the leftover milk and sugar with 100 millilitres water and butter. When the liquid is hot, add the leftover flour and stir everything until the dough begins to come away from the sides of the pan and forming the buñuelos (pastries) balls.


3.Place the two parts together in a bowl and add the whole eggs one at a time. Pick up pieces of dough and shape into balls if still unshaped and pop these portions into hot oil. Once the buñuelos (pastries) are golden brown, and allow to drain on kitchen towels to absorb excess oil, and then fill with cream using a nozzle.


Buñuelos with saffron cream filling serving presentation:

Sprinkle icing sugar on the buñuelos (pastries) before taking this delicious dessert to the table. You can also add grated orange or lemon peel to the mixture, either when making the cream or once you have finished, for that decorative touch to the buñuelos (pastries).


Did you like the recipe? If you have any other saffron recipe or you wish to share your buñuelos (pastries) with us, send us a photo to our Instagram  (@antoniosotos) or write us at (@Antonio_Sotos) and at Facebook so that we can show your dessert to the world.

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