Donuts

whole wheat sourdough starter (35 g) • water (35 g) • all-purpose flour (70 g) • active sourdough starter (120 g) • water (75 g) • large eggs (about 4 1/4 oz/120 g) • melted butter (70 g) • bread flour (120 g) • all-purpose flour (280 g) • sugar (50 g) • salt (4 g) • milk (350 ml) •

donuts • milk (500 ml) • cinnamon stick • lemon peel • sugar (for milk) • sugar (for coating) • ground cinnamon

seedless watermelon • donut peaches • heaping tablespoons sugar • Candied fruit (orange and pumpkin) • Sangria

salt cod (375 g) • large potatoes • small onion, finely chopped • Fresh parsley • bay leaf • large eggs, beaten • Salt, to taste • ras el hanout • Vegetable oil for frying

salt cod (250 grams) • all-purpose flour (150 grams) • large egg • garlic clove • baking powder • water or beer (150 ml) • vegetable oil or light olive oil for frying • fresh parsley • Salt and pepper to taste

bread flour (about 500 grams) • sugar (about 80 grams) • dry yeast for bread • salt (about 5 grams) • milk (about 250 grams) • egg • butter (about 40 grams) • Sunflower oil for frying • Orange zest and cardamom • Ingredients for the glaze • Powdered sugar • Water and •

water (about 60 ml) • butter (45 grams) • salt • sugar • gluten-free flour (70 grams) • eggs (depending on size) • milk (about 500 ml) • Peel of 1 lemon • cinnamon stick • egg yolks • sugar (125 grams) • cornstarch (20 grams)

flour (about 80 grams) • butter (about 30 grams) • Muscat wine (about 15 grams) • anise seeds • milk (about 150 grams) • sugar (about 20 grams) • eggs, beaten • Vegetable oil (for frying) • milk (about 200 ml) • cornstarch (about 15 grams) • sugar (about 40 grams) • egg yolks •

pumpkin (500 g) • sugar • flour (about 200 g) • baking powder • egg • Sunflower oil • Sugar mixed with cinnamon for coating after frying

pumpkin (about 400 grams) • all-purpose flour (about 100 grams) • sugar • eggs • baking powder, 0.56 oz (16 grams) • Sugar for coating • Cinnamon for coating • Oil for frying

–9 oz salted cod (200–250 grams), soaked and desalted • garlic clove • onion • whole egg plus 1 egg yolk • salt • parsley • baking powder • turmeric • all-purpose flour (130 grams) • water or milk (150 grams) • Oil for frying

unsalted butter (100 g) • all-purpose flour (150 g) • whole milk (250 g) • Anise seeds, to taste • Lemon peel (yellow part only, no white) • cinnamon stick • salt (2 g) • sugar (5 g) • baking powder • large eggs (add as much as the dough needs) • Plenty of vegetable oil or olive oil for frying • Sugar, to taste, for coating the buñuelos after frying •

cooked and well-drained pumpkin (about 1 1/2 cups or 350 grams) • scant bowl all-purpose flour (about 1 2/3 cups or 200 grams) • scant bowl granulated sugar (about 1 1/2 cups or 300 grams) • large eggs, beaten • Zest of 1 lemon • generous splash of anise liqueur • baking powder (about 0.5 oz or 16 grams) • salt

all-purpose flour (170 grams) • baking powder (5 grams) • salt • sugar • water (250 grams) • anise liqueur • butter (50 grams) • eggs • Olive oil for frying • Sugar for coating

salt cod, soaked, drained, and flaked (300 grams) • peeled potato (about 1/2 cup, 100 grams) • all-purpose flour (about 1/3 cup, 50 grams) • garlic cloves • Fresh parsley • eggs • level tablespoon baking powder • Ground black pepper, salt, and oil for frying

cooked pumpkin (about 800 grams) • all-purpose flour (about 900 grams) • fresh baker's yeast (about 50 grams) • reserved pumpkin cooking water, lukewarm (about 1/2 liter) • baking powder • olive oil or vegetable oil, as preferred (about 2 liters) • Sugar to taste for serving, or serve with hot chocolate for dipping

potatoes (about 500 grams) • desalted salt cod (about 400 grams) • small onion, grated • eggs • little ground black pepper • little ground nutmeg • chopped parsley

unsalted butter (100 g) • cornstarch (100 g) • all-purpose flour (50 g) • baking powder • eggs • milk (100 ml) • water (100 ml) • Vegetable oil (such as sunflower oil) for frying • Granulated sugar for coating • salt

bread flour (about 250 grams) • large egg • egg white • salt • milk (about 60 grams) • anise liqueur (about 10 grams) • orange blossom water (about 10 grams) • Zest of 1/2 lemon • brown sugar (about 45 grams) • unsalted butter (about 40 grams) • fresh yeast (about 15 grams) • anise seeds

cooked pumpkin (about 400 grams) • all-purpose flour (about 500 grams) • fresh yeast (about 50 grams) • reserved pumpkin cooking water (about 355 ml) • salt • Olive oil for frying

flour (about 150 grams) • baking powder • plain yogurts (sometimes only 1 is needed, depending on the flour) • Oil for frying • Sugar for coating the buñuelos (optional)

water (80 ml) • plant-based milk (80 ml) (use regular milk if you’re not intolerant or allergic) • generous teaspoon plant-based margarine • salt • gluten-free flour (about 80 grams) (I mixed cornstarch and gluten-free flour for fresh pasta, but you can use just cornstarch) • baking powder • eggs (if allergic to eggs, use two 'no egg' substitutes or two mashed ripe bananas) • sugar

egg • flour (about 190 grams) • sugar (about 100 grams) • baking powder • milk (250 ml) • vanilla extract • salt • Oil for frying • Powdered sugar for dusting (optional)