Bunuelos With Honey Crema Recipes

BUNUELOS WITH HONEY CREMA

Steps:

• Combine cinnamon and nutmeg in a large plastic bag and shake to mix. Heat 1-inch of vegetable oil in a large skillet and fry one tortilla at a time until golden brown on each side. Drain on paper towels.
• Let cool slightly and place in bag with sugar mixture shaking lightly to coat.
• In a small saucepan. warm honey until easily stirred, but not liquid and add the Crema Mexicana. Drizzle the Honey Crema over Buñuel's and serve immediately with Champurrado.

MEXICAN BUñUELOS

Steps:

• Place the 1 cup of water and the piloncillo in a medium-size saucepan. Heat over medium-high heat until the piloncillo dissolves and it looks like liquid caramel.
• Carefully add the rest of the water, cinnamon stick, guavas, aniseed and orange peel and bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes. Set aside to use as a topping for the buñuelos.
• If you want a thicker consistency, simmer for a longer period of time until desired thickness. The syrup keeps well refrigerated for up to 1 week.
• Serve warm or at room temperature.
• In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and 1/2 teaspoon of salt.
• Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.
• While the dough is resting prepare your working area with a rolling pin, a large dish with paper towel or open paper bags, extra flour for rolling the circles, a large frying pan with the vegetable oil ready for the moment you start frying the Buñuelos.
• Divide the dough in 12 small balls and cover. Heat 3/4 inch of oil the large frying pan.
• Place one of the dough balls in your already floured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible without breaking the dough.
• To give that extra stretching to the Buñuelo, place on the inverted bowl or clay pot covered with the pastry towel and pull the edges very gentle. The Buñuelo should be thin almost transparent. Before cooking, some people like to place all the already former buñuelos over a clean tablecloth, in a large table, making sure they don't touch each other. This step will dry the dough, the buñuelos will be even crispier, and absorb less oil while cooking.
• Fry the buñuelos in very hot oil until they are golden and crispy. This step will take a few seconds. Place the buñuelos on a plate covered with paper towels to drain the excess oil. Serve warm or at room temperature and sprinkle with sugar. If you do not sprinkle the sugar right away they can still be nice and crispy for another day and just add the sugar at serving time. If you prefer to serve them warm, place them in your oven in a low setting for 5 minutes. Now, we need some hot chocolate to go along with the buñuelos.

BUNUELOS

Steps:

• In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
• Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
• Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
• Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.

SPANISH BUñUELOS RECIPE

Steps:

• In a medium-sized saucepan, heat the milk, cinnamon stick, lemon zest and butter. Bring to the boil.
• Once the mixture is boiling, carefully remove the cinnamon stick and add the flour and baking powder.
• Stir constantly for 5 minutes, keeping the saucepan on the heat.
• Remove from heat, and add the eggs one at a time, beating vigorously.
• When the dough is smooth (you can use a hand mixer if necessary), sit it aside in the saucepan for about an hour.
• Set a large frying pan on medium-high heat and add the vegetable oil to a depth of about 1.5 inches.
• When the oil is hot enough to fry with, start to carefully drop rough spoonfuls of the dough into the pan. Don't put too many in at one time, keep enough space so that the balls of dough remain separate.
• When they start to turn a tasty golden brown, flip them over. Once they're cooked, they should go golden and start to float in the oil.
• Remove the buñuelos from the pan one at a time using a slotted spoon, and place on paper towels.
• Sprinkle with powdered sugar and serve straight away!
• Optional: You can also serve the buñuelos with thick dark drinking chocolate on the side. There are plenty of different brands and sweetness levels to choose from, so choose the one you prefer most!

EASY BUñUELOS

Steps:

• In a large pot or skillet, add at least 1 inch of oil and heat over medium-high heat (350F if using thermometer). While the oil is heating, combine the sugar and cinnamon in a shallow dish and set aside. Fry tortillas 2-3 minutes, flipping about every 15 seconds until golden brown and crisp through. Remove from oil and let the excess oil drip back into the pan. Immediately dredge or sprinkle tortillas with cinnamon-sugar mixture. Serve immediately.