Cheese Bunuelos Recipes

BUNUELOS RECIPE WITH PILONCILLO SYRUP

Steps:

• Start by making anise water by placing 1 ¼ cup of warm water in a small bowl with anise. Let it sit for about 10 minutes. Strain and set aside 1 cup of water for dough.
• In a large bowl, mix together flour, baking powder, salt and sugar .
• Form a well in the center, pour in melted butter, anise water and vanilla extract. Knead until a soft and smooth dough forms - about 2 minutes or less.
• Cover the dough with a kitchen towel and let it rest while you clean up and prepare the working surface. No time required. As soon as you are done preparing your surface you may proceed with the next steps.
• Flour your working surface and divide the dough into 12-13 small balls and cover.
• Roll each dough on floured board in a circular motion until thin. Be careful not to let the dough tear. For crispy dough, roll super thin. Repeat with remaining dough until all the dough has been used up. (Tip: Place on top of bowl to let it air out. This step helps bunuelos absorb less oil.)
• Heat up skillet or cast iron with vegetable oil, enough to cover it, with 2 inches of oil. Heat should be approximately 350 Degrees F.
• Place dough in oil and fry until golden brown - this step will take about a minute or less, depending on the thickness of the dough. Transfer to a paper towel lined plate to drain any excess oil.
• Serve bunuelos warm or at room temperature with Piloncillo syrup (recipe below) and/or sprinkle with cinnamon sugar.
• In a small saucepan, add piloncillo cone, cinnamon stick, star anise and pour in warm water over piloncillo and let it boil. Stir piloncillo sugar mixture until it is dissolved.
• Reduce heat to low and cook stirring occasionally until syrup thickens. This might take about 8-10 minutes. Add vanilla extract. Syrup will continue to thicken as it cools .
• If desired, strain through a fine-mesh strainer. Serve warm, or cool completely before storing.

CHEESE BUNUELOS

Steps:

• Preheat oven to 425°F. Combine flour and baking powder; set aside. Bring water and butter to boil in heavy saucepan on medium-high heat; continue boiling until butter is completely melted, stirring occasionally. Remove from heat.
• Add flour mixture gradually, stirring until mixture is well blended and dough pulls away from side of pan. Place dough in large bowl of electric mixer fitted with paddle attachment. Add eggs; beat on medium-high speed until dough is smooth and glossy. Stir in cheese. Drop dough by tablespoonfuls onto greased baking sheet.
• Bake 15 min. Reduce oven temperature to 350°F. Bake an additional 25 min. or until puffs are golden brown and sound hollow when lightly tapped. Serve warm.

BUNUELOS COLOMBIANOS (COLOMBIAN CHEESE FRITTERS) RECIPE

Steps:

• Gather the ingredients.
• Crumble or grate the two cheeses together, making sure that they are grated very finely.
• Mix the cheese, cornstarch, yuca or tapioca starch, brown sugar, baking powder, salt, eggs, and butter in a large bowl until well-blended.
• Knead the dough until it is smooth. It will be soft but should not be sticky and firm enough to shape into balls. Add more cornstarch if the dough seems too wet. If the dough seems too dry or crumbly, add a small amount of milk (1 to 2 teaspoons at a time) until it is smooth.
• Take about 2 tablespoons of dough into the palms of your hands and shape the dough into a very smooth ball.
• Heat several inches of oil in a heavy pot to 325 F.
• Add the bunuelos, a few at a time, and cook. They will sink to the bottom, then rise and expand.
• Cook for 10 to 12 minutes, or longer if needed, turning them occasionally until they are golden brown.
• Drain on a plate lined with paper towels. Dust with powdered sugar, if desired
• Serve warm or at room temperature.