bunuelos recipe

Bunuelos Recipe:

water ((105 to 110 degrees F.)*)

sugar

dry yeast

milk

vegetable shortening

salt

all-purpose flour

Vegetable oil ((for frying))

In a small bowl, stir together the warm water and the sugar. &nbsp;Sprinkle the yeast over this and let it set for about 10 minutes. &nbsp;You will see a froth form on the top it, and you can smell the yeast.

In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. &nbsp;Remove from heat and let the mixture cool down to lukewarm. &nbsp;NOTE: If either the water or milk mix is too hot, it will &ldquo;kill&rdquo; the yeast and your dough will not rise.

Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. &nbsp;When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. &nbsp;The dough should be smooth and elastic when pulled and not sticky&nbsp;(it should spring back slightly when you poke a finger into it).

Take a small amount of your vegetable oil and place it into a large bowl. &nbsp;Roll the dough ball in the oil, flipping it over and covering the dough ball with a thin coating of the oil. &nbsp;Cover the bowl loosely with a tea towel or plastic wrap. &nbsp;Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.

NOTE: This recipe can even be made the day before and placed in the refrigerator to rise overnight. &nbsp;Cover the bowl with a plate and make sure there is enough room that the dough doesn&rsquo;t rise over the edges of the bowl.

When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.

While the dough is resting heat your oil to 375 degrees F.&nbsp;(a skillet or electric fryer works best).

Divide each dough quarter into three (3) pieces. &nbsp;Pat them into a 4-inch circle, stretching and pressing until a round shape is formed. &nbsp;Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approximately 1 minute. &nbsp;With a slotted spoon, flip the Bunuelo over and cook for another 1 minute to brown the second side. &nbsp;Remove from the hot oil and drain well.

Bunuelos can be kept warm in a 200 degree F. oven for up to 1 hour. &nbsp;

They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Often served during the Christmas and New Years holidays, this Mexican Bunuelos recipe makes the perfect fried dough covered in cinnamon sugar!

Mexican Bunuelos

baking powder

water

oil, (plus 2 or more cups for frying)

cinnamon

Add all-purpose flour, baking powder and salt in a large bowl. Mix together until combined.&nbsp;

Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.

Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic.

Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.

While the dough is resting, cover a large plate with paper towels, fill a large saute pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.

Divide the dough into 8 separate pieces and roll each piece into a ball.&nbsp;On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle. (I recommend laying the rolled out dough onto a large kitchen towel in one single layer. Don't stack the rolled out dough on top of each other or it may stick.)

Heat the frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides. Transfer to prepared plate to drain any excess oil. Sprinkle heavily with cinnamon sugar topping.

For the bunuelos

Combine granulated sugar and ground cinnamon in a small bowl.&nbsp;

For the cinnamon sugar topping

Light, crispy, and dusted with cinnamon sugar, this gorgeous Mexican Buñuelos recipe is the perfect dessert all year round.

Mexican Buñuelos Recipe

(8floz/225 milliliters) boiling water

anise seeds

(10 ounces 284 grams) all-purpose flour

(½oz/14 grams) butter ((melted))

vanilla extract

Canola oil ((for frying))

Combine the boiling water and anise seeds and let steep until the water cools but is still warm. Strain out and discard the seeds, reserving the tea.

In a medium bowl combine the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the egg, butter, and vanilla, and then knead into the flour mixture.

Add the warm anise tea, 1 tablespoon at a time, until a soft and smooth dough is formed (you won’t need all the liquid).  Cover and let the dough rest for 30 minutes.

While your dough is resting mix together the sugar and cinnamon for the cinnamon sugar. Set aside.

After the dough has rested, divide it into 12 equal portions and on a floured surface, roll the dough as thinly as possible. You can stack the rolled portions between sheets of parchment to prevent sticking.

Heat about 1 inch (3cm) of oil in a frying pan and set up a baking sheet lined with a wire rack or paper towels on the counter next to the pan. Place a bowl of cinnamon sugar nearby.

When the oil is hot (about 350°F/180°c), fry the buñuelos for a minute or two, pressing down into the oil, until golden brown. Flip and fry the other side for a minute or two, until golden brown.

Transfer to the rack or paper towels to let drain for a minute, and then sprinkle with cinnamon sugar while still hot. Repeat with the remaining buñuelos.

Best enjoyed straight away! Store cooled buñuelos in an airtight container for up to 3 days.

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