BUñUELOS DE VIENTO: 'LIGHT-AS-AIR FRITTERS'
Steps:
- Gather the ingredients.
- In a small saucepan, combine water, butter, granulated sugar, lemon zest , and pinch of salt. Bring to a boil.
- As soon as the water boils, add the flour and baking powder all at once and begin stirring with a wooden spoon. Stir constantly until the dough begins to come away from the sides of the pan.
- Remove from the heat and allow to cool down for a few minutes.
- When the dough is no longer hot, but still warm, stir in the eggs, one by one. Use a hand mixer if necessary to ensure that the dough is smooth.
- Set aside for 1 1/2 to 2 hours.
- In a large, heavy-bottomed frying pan, pour vegetable oil to a depth of about 1 1/2 inches. Heat on medium-high.
- When the oil is just hot enough to fry, begin dropping spoonfuls of dough into the oil.
- Turn over when the bottom is golden. The buñuelos should turn a golden color and begin to float when cooked.
- Remove them from the pan one at a time using a slotted spoon or spatula. Drain on a paper towel.
- Sprinkle with confectioners' sugar and serve immediately.
- Gather the ingredients.
- After the buñuelos are fried, wait until they are cool enough to touch, then cut them in half.
- Spoon in custard filling and serve immediately.
- The same method can be used for pastry cream and marmalade fillings.
Nutrition Facts : Calories 102 kcal, Carbohydrate 6 g, Cholesterol 34 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 23 mg, Sugar 2 g, Fat 8 g, ServingSize 24 buñuelos (24 servings), UnsaturatedFat 0 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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