AIRY BUñUELOS
Your family may refer to them as syrup-topped pancakes rather than Airy Buñuelos, but no matter. They're yummy no matter what you call them.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 16 servings
Number Of Ingredients 7
Steps:
- 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 forms dough which pulls away from side of pan. Place in large bowl of electric mixer fitted with paddle attachment. Add eggs; beat on medium-high speed until dough is smooth and glossy.
- Heat oil in large skillet on medium-high heat or in deep-fat fryer set at 375°F. Carefully drop dough by tablespoonfuls, in batches, into hot oil; cook 3 to 4 min. or until puffed and golden brown. Drain on paper towels. Top each buñuelo with 1 tsp. of the syrup just before serving.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BUNUELOS
Mexican fried cookies.
Provided by Rosina
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 55.7 g, Cholesterol 93 mg, Fat 6.1 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.2 g, Sodium 387.3 mg, Sugar 31.5 g
CUBAN BUñUELOS WITH ANISE SYRUP
For many Cubans, the Christmas season means that frying buñuelos for dessert is almost as important as serving roast pork for dinner. Buñuelos have roots in Spain, particularly a Spain once under Muslim rule, but the Cuban version, spiced with anise and shaped into figure eights, highlights the island's abundance of root vegetables like yuca, boniato, malanga, ñame and calabaza. They can be found in many Latino grocery stores, and they give the buñuelos a pillowy, doughnutlike texture inside and crisp up when deep-fried. This recipe is adapted from "The Cuban Table: A Celebration of Food, Flavors and History" by Ana Sofía Peláez.
Provided by Christina Morales
Categories dessert
Time 2h30m
Yield 14 buñuelos
Number Of Ingredients 15
Steps:
- Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
- Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
- While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
- Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
- In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.
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- In a large bowl, whisk together the eggs, milk, oil and vanilla, just until everything has been combined. In a second large bowl, combine the flour, salt, baking powder, sugar and cinnamon. Slowly pour in your wet ingredients into the flour mixture, continuously whisking until your liquid has been fully incorporated and your batter is smooth.
- Preheat a deep frying pan or dutch oven filled with 6 cups of vegetable oil. Once your oil reaches 350 degrees, place your rosette iron in the oil for about one minute. While the rosette iron heats up, make the sugar coating. In a medium-sized bowl, whisk together the sugar, cinnamon and ginger, then set aside.
- Take your rosette out of the oil and carefully dip your rosette half way into the batter. (If you completely submerge the rosette into the batter, the buñuelo will enclose your iron once you dip it into the oil and won't release). Your iron needs to be hot enough so when you dip it into the batter, it sizzles.
- Place the rosette back into the oil and gently shake until the buñelo releases into the oil. Fry for 30 seconds to a minute then flip over and fry another 30 seconds to a minute until the buñelo is golden and crispy then carefully transfer it to the spiced sugar mixture and toss until coated.
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- Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Add both the melted oil and water to the dry ingredients and stir together.
- Cut the ball of dough into ~8 smaller pieces. Roll each piece of dough in between your palms until smooth and then flatten slightly. Once they are rolled and flattened, cover with a towel to rest for 30 minutes.
- Heat the oil to 350-375°F, or until a piece of dough sizzles and floats to the top. Add one buñuelo at a time and fry for 30-45 seconds per side, or until golden. Make sure to push down on the buñuelo with a spoon or spatula to keep the bubbles from growing too big!
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