Buñuelos Dulces Recipe 465

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MEXICAN BUNUELOS



Mexican Bunuelos image

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

Provided by Isabel Eats

Categories     Dessert

Time 55m

Number Of Ingredients 7

2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup warm water
4 tablespoons oil, (plus 2 or more cups for frying)
1/2 cup granulated sugar
1 tablespoon ground cinnamon

Steps:

  • Add all-purpose flour, baking powder and salt in a large bowl. Mix together until combined.
  • 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. 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.
  • Combine granulated sugar and ground cinnamon in a small bowl.

Nutrition Facts : ServingSize 1 bunuelo with cinnamon sugar topping, Calories 240 kcal, Carbohydrate 33 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 158 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 8 g

SPANISH BUñUELOS RECIPE



Spanish Buñuelos Recipe image

Buñuelos are a fantastic Christmas dessert from Spain, perfect for any time of day! Deep-fried dough with sugar and any filling you want, what's not to love?

Provided by David Pope

Categories     Dessert

Time 1h35m

Number Of Ingredients 10

1 cup of milk
1 cinnamon stick
150 g of butter
Zest of one lemon
1 and 2/3 cups of flour
1/2 teaspoon of baking powder
6 medium eggs
2 cups of vegetable oil
Powdered sugar for serving
Optional: thick drinking chocolate or custard

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!

Nutrition Facts : Calories 194.16 kcal, Carbohydrate 3.75 g, Protein 1.84 g, Fat 19.73 g, SaturatedFat 14.85 g, Cholesterol 44.3 mg, Sodium 23.7 mg, Fiber 0.17 g, Sugar 0.46 g, ServingSize 1 serving

MEXICAN BUñUELOS



Mexican Buñuelos image

Mexican Buñuelos - This is the basic and simple way to make a treat that I am sure many Mexicans living abroad remember their grandmothers, aunts or mothers prepare this time of the year.

Provided by Mely Martínez

Categories     Desserts

Time 40m

Number Of Ingredients 16

3 1/2 cups of water
1 large piloncillo stick ((about 12 oz.))
1 stick of cinnamon
6 guayabas chopped (or cut in quarters(guavas))
1/3 teaspoon anise seed
1/4 of an orange peel
2 cups of all-purpose flour
1 teaspoon of baking powder
1 tablespoon of sugar
1/2 teaspoon of salt
1 egg
1 tablespoon of butter (melted and already cool)
About 3/4 cup of warm water *
1 teaspoon of vanilla essence **
About 2 cups of vegetable oil to fry the Buñuelos
Sugar to sprinkle

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.

Nutrition Facts : ServingSize 1 Buñuelo, Calories 105 kcal, Carbohydrate 17 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 111 mg, Sugar 1 g

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