BUNS DORL

Spanish Beer

Deep-fried dough pastries served with chocolate sauce.

Churros

Marinated chicken served with seasonal vegetables.

Grilled Chicken

Chorizo a la Sidra

Chorizo al Vino

Crispy potatoes served with a spicy tomato sauce and aioli.

Patatas Bravas

Refreshing Spanish drink with wine and fruits.

Sangria

Flan

Classic Spanish rice dish with seafood and saffron.

Paella

Traditional Spanish potatoes topped with garlic mayonnaise.

Patatas Alioli

Crispy fried potatoes with spicy tomato sauce and aioli.

Bravas

In a small bowl, combine warm water and sugar. Sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture and olive oil. Mix until a dough forms.

Mix Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let it Rise

In a skillet over medium heat, add chopped onion and garlic. Sauté until onions are translucent, about 3-4 minutes.

Cook Filling

Add ground beef to the skillet. Cook until browned. Stir in bell pepper, paprika, salt, and black pepper. Cook for an additional 5 minutes.

Add Beef and Vegetables

Remove from heat and stir in cheddar cheese until melted and well combined.

Add Cheese

Preheat Oven

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly. Place a spoonful of filling in the center and fold the dough over to seal.

Shape Buns

Place the buns seam-side down on a greased baking sheet. Brush the tops with beaten egg and sprinkle with sesame seeds.

Place on Baking Sheet

Bake in the preheated oven for 20-25 minutes until golden brown.

Bake

Remove the buns from the oven and let them cool slightly before serving. Enjoy your Buns Dorl!

Cool and Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

Salt

Olive oil

Ground beef

Onion, finely chopped

Garlic, minced

Bell pepper, chopped

Paprika

Black pepper

Cheddar cheese, shredded

Egg, beaten

Sesame seeds

In a large pot, heat 8 cups of water to around 150°F (65°C). Add the Pilsner malt and stir well. Maintain this temperature for about 60 minutes to allow the starches to convert to sugars.

Mashing the Grains

After mashing, drain the liquid into another pot, leaving the grains behind. Rinse the grains with an additional 8 cups of hot water to extract more sugars.

Sparging

Bring the collected wort to a boil. Once boiling, add the hops and boil for another 60 minutes. This will impart bitterness and aroma to the beer.

Boiling the Wort

After boiling, cool the wort quickly using an immersion chiller or by placing the pot in an ice bath until it reaches around 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a fermentation vessel and add the lager yeast. Seal the vessel with an airlock and let it ferment in a cool place (around 50-55°F or 10-13°C) for about 2 weeks.

Fermentation

After fermentation is complete, transfer the beer to bottles, adding a small amount of sugar to each bottle (about 1 tsp) to carbonate the beer. Cap the bottles and let them sit for another week.

Bottling

Chill the bottles in the refrigerator. Serve cold with a slice of lemon and a sprinkle of salt, if desired.

Serving

Pilsner malt

Hops (Saaz or similar)

Water

Yeast (lager yeast)

Lemon slices

In a medium saucepan, combine 1 cup of water, 2 tablespoons of unsalted butter, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat.

Boil Water and Butter

Once boiling, remove the saucepan from heat and quickly stir in 1 cup of all-purpose flour until the mixture forms a ball and pulls away from the sides of the pan.

Add Flour

Let the dough cool for a few minutes, then add 2 large eggs and 1 teaspoon of vanilla extract. Mix until well combined and smooth.

Incorporate Eggs

In a deep pot, heat 4 cups of oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Transfer the churro dough into a piping bag fitted with a large star tip.

Prepare Piping Bag

Carefully pipe strips of dough (about 4-6 inches long) into the hot oil. Fry in batches, ensuring not to overcrowd the pan.

Pipe Churros

Fry the churros for about 2-3 minutes on each side or until they are golden brown. Remove the churros with a slotted spoon and drain on paper towels.

Fry Until Golden Brown

In a shallow bowl, combine 1 cup of granulated sugar and 2 teaspoons of cinnamon. Roll each churro in the sugar mixture while they are still warm.

Coat with Cinnamon Sugar

In a small saucepan, heat 1 cup of heavy cream over medium heat until it starts to simmer.

Heat Cream

Remove from heat and add 1 cup of semi-sweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth.

Add Chocolate Chips

Stir in 1 teaspoon of vanilla extract and 2 tablespoons of sugar until well combined.

Add Vanilla and Sugar

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

vanilla extract

cinnamon

oil for frying

heavy cream

semi-sweet chocolate chips

sugar

In a large bowl, combine the olive oil, lemon juice, minced garlic, honey, dried oregano, salt, and black pepper. Whisk until well blended.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 400°F/200°C).

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

In a large bowl, toss the sliced zucchini, bell peppers, and asparagus with olive oil, salt, and black pepper.

Prepare the Vegetables

Add the seasoned vegetables to the grill and cook for 4-5 minutes, turning occasionally, until they are tender and have grill marks.

Grill the Vegetables

Once the chicken and vegetables are cooked, remove them from the grill. Slice the chicken breasts and arrange them on a plate with the grilled vegetables. Serve immediately.

Plate and Serve

boneless, skinless chicken breasts

olive oil

lemon juice

garlic, minced

honey

dried oregano

black pepper

zucchini, sliced

bell peppers, sliced

asparagus, trimmed

Cut the chorizo sausage into bite-sized pieces (about 2-3 cm thick).

Slice the Chorizo

Finely chop the onion and mince the garlic cloves.

Chop the Vegetables

In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.

Sauté the Aromatics

Add the sliced chorizo to the skillet, cooking for about 5-7 minutes until browned on all sides.

Add Chorizo

Pour in the dry cider, add the bay leaves, salt, and black pepper. Bring the mixture to a simmer.

Add Cider and Seasonings

Reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Simmer

Remove the bay leaves and stir in the fresh parsley just before serving.

Finish with Parsley

Chorizo sausage

Dry cider

Garlic cloves

Onion

Bay leaves

Fresh parsley

Slice the chorizo sausages into bite-sized pieces. Finely chop the onion and mince the garlic cloves.

Prepare Ingredients

In a large skillet or frying pan, heat the olive oil over medium heat. Add the sliced chorizo and cook for about 5-7 minutes until the chorizo is browned.

Cook Chorizo

Add the chopped onion and minced garlic to the pan with the chorizo. Sauté for about 3-4 minutes until the onion is translucent.

Add Aromatics

Pour in the red wine and scrape the bottom of the pan to deglaze. Add the bay leaves, fresh thyme, salt, and black pepper.

Deglaze with Wine

Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld together.

Once cooked, remove the bay leaves. Serve the chorizo al vino hot, garnished with chopped parsley if desired.

Garnish

Chorizo sausages

Red wine

Fresh thyme

Chopped parsley

Wash and peel the potatoes. Cut them into bite-sized cubes.

Prepare the Potatoes

Place the potato cubes in a bowl of cold water and let them soak for 30 minutes. This helps remove excess starch.

Soak the Potatoes

Preheat the Oven

Drain the potatoes and pat them dry with a towel. In a large bowl, toss the potatoes with olive oil, salt, paprika, garlic powder, and black pepper until evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden brown and crispy.

Bake the Potatoes

In a saucepan over medium heat, combine the tomato sauce, red pepper flakes, and sugar. Bring to a simmer and cook for about 10 minutes, stirring occasionally.

Prepare the Spicy Tomato Sauce

Once the potatoes are crispy and golden, remove them from the oven. Serve the potatoes hot, drizzled with the spicy tomato sauce and a side of aioli for dipping.

Serve

Potatoes

Olive Oil

Garlic Powder

Tomato Sauce

Red Pepper Flakes

Aioli

Black Pepper

Wash all the fruits thoroughly. Slice the oranges, lemons, and limes into thin rounds. Cut the peaches into wedges and slice the strawberries in half.

Prepare the Fruits

In a large pitcher, combine the sliced fruits, red wine, orange juice, brandy, and sugar. Stir gently to mix.

Combine Ingredients

Cover the pitcher and refrigerate for at least 2 hours, allowing the flavors to meld together. For best results, refrigerate overnight.

Chill the Sangria

Before serving, add the soda water to the pitcher and stir gently to combine.

Add Soda Water

Fill glasses with ice and pour the sangria over the ice. Garnish with fresh mint leaves. Serve immediately.

Buns Dorl