Mexican Doughboys Recipes

MEXICAN DOUGHBOYS

Steps:

• Preheat oven to 350°.
• Cook ground beef (or ground turkey) according to taco seasoning package.
• Stir in 1 cup salsa, 1 cup cooked corn.
• Remove mixture from heat.
• Unroll crescent rolls onto large ungreased cookie sheet.
• Scoop approximately 2 heaping tablespoons of meat/salsa/corn mixture onto unrolled crescent rolls.
• Roll crescent rolls tightly.
• Cook in oven for approximately 10-11 minutes.
• Remove from oven.
• Sprinkle with shredded cheese.
• Place back in oven for 1-2 minutes or until cheese is melted.
• Remove from oven, and top with dollop of sour cream (or salsa), to your liking.
• Enjoy your mexican doughboys.

COFFEE COOKIE BUNS, AKA MEXICAN COFFEE BUNS, ROTIBOY (COPYCAT)

Steps:

• Pre-dough:.
• Heat Water on stove over high heat until hot (does not have to be boiling, just close to it).
• Turn heat down to low and add flour and stir till well combined.
• Place in bowl, covered with plastic wrap and leave in refrigerator for at least 2 hours.
• Sponge:.
• Add all ingredients in a large mixing bowl and knead for 6 minutes. The dough should be a very soft dough--it is ok if it is sticky.
• Shape into a ball, and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise.
• Final dough:.
• Combine the pre-dough mixture to the sponge dough and knead for 30 seconds.
• Add the caster sugar, salt, milk powder, and vital wheat gluten and knead another 30 seconds.
• Add the eggs, honey, and crushed ice and knead for a minute.
• Add the bread flour and knead for a minute.
• Add the butter and knead for about 10 minutes until elastic--you may need to add bread flour if its too sticky. Add a TBS at a time. I once needed none extra, but another time I actually had to add about 1/4 cup more bread flour.
• Its ok if it is slightly sticky. I learned one trick to kneading dough when it is still a bit sticky -- knead for about 30 seconds, then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on. Pick it up and throw it down hard again like this 3-4 times. Then knead for a 30seconds to a minute and do the picking up and throwing down process again. After 4-5 times the dough does end up being less sticky.
• Shape into a ball, place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes.
• Grease your hands with some butter or oil, and divide the dough into 22 pieces.
• Now it is time for the salted butter filling.
• Shape a piece into a ball, flatten a bit, and add a piece of butter.
• Pinch the dough over the butter and roll back into a ball.
• Flatten to 1/2 inch and place on baking sheet lined with parchment paper (place the side that you pinch up over the butter facing down because that side might cave in if left face up)--keep each bun about 2-3 inches apart.
• Cover with damp kitchen towel and leave to rest/rise for 45-50 minutes.
• about 15 minutes before it is done resting/rising, pre-heat your oven to 350°F.
• While resting/rising, prepare the topping:.
• Dissolve the instand coffee with the hot water.
• With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth.
• Add the eggs and beat for another 30 seconds.
• Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well.
• Take a piping bag fitted with a round or star shaped nozzle (if using a disposable piping bag, you don't have to use a nozzle -- just cut a small hole with scissors) and fill with the filling mixture.
• Pipe the filling on top of each bun in a twirly circular pattern. (I will post photos so you can see what I mean).
• Do not use a plastic zippy bag as a piping bag -- I tried this the first time I made these and the bag burst while piping. I tried another zippy bag again and it burst again. So I spread the topping as best I could with a spoon and then went out and bought a piping bag the next time I made these.
• You can also find tutorials online how to make a piping bag with parchment paper if you do a search for it.
• Bake for around 18 min, or until lightly golden brown.
• Take out and place on cooling rack -- but you only need to let them rest there for a minute or two -- the topping will still be slightly soft, but will get more crisp as it sits outside the oven.
• Eat while still hot/warm! yumm yumm.

MEXICAN FRY BREAD (MEXICAN FRIED GORDITAS)

Steps:

• Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well.
• Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
• Roll dough into a ball; place into a plastic bag.
• Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
• In a cast iron skillet, heat oil to 375 degrees F.
• Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
• Use a slotted spoon to remove rounds from skillet; drain on paper towel.
• Fill with prepared fillings as desired.

SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)

Steps:

• In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
• In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
• Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
• In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.