Bunuelos With Orange Syrup Recipes

BUñUELOS (AN AUTHENTIC MEXICAN RECIPE)

Steps:

• In the bowl of a stand mixer, with a dough hook attachment, add the flour, sugar, baking powder, salt, and cinnamon. Mix together.
• Pour the oil into the warm water, then pour this into the dry ingredients.
• Mix together with the dough hook for 3-4 minutes until the dough has formed into a ball.
• Prepare a clean work surface, sprinkle with a small amount of flour, remove the dough from the bowl, and place in the flour. Continue to knead the dough for 1-2 minutes until dough is soft and no longer sticky. Add flour as needed in small amounts to achieve this.
• Cover the dough and let sit 30 mins. (I always just place a small bowl over the dough while it's on the counter.)
• Divide dough into smaller portions about 40-45 grams each, then pinch and roll the dough into small ball shapes. This will make about 13 dough balls. Cover with a clean towel, let sit for 20 minutes.
• Preheat oil to 350-375℉ while dough is resting.
• Prepare the Piloncillo Syrup (instructions below).
• Pour the extra 1/2 cup of flour for rolling dough into a small bowl and set aside.
• Prepare Cinnamon Sugar by combining the cinnamon and sugar in a small bowl. Set aside.
• After letting the dough rest, working one dough ball at a time, dip the dough into the flour, coating all over. Using your fingers, flatten the dough ball out and gently press the dough out into a circle shape. Then roll into a 6 inch circle using a rolling pin. It should be fairly thin, this will help it fry easier without puffing up.
• Place one dough circle into the oil, and gently press down into the oil using a metal spatula, or tongs, to help prevent large bubbles from forming in the bunuelos. Small bubbles are expected, but don't allow the entire top to bubble up in one bubble. Continue frying for about 1-2 minutes, once the bottom is crisp and golden, flip and continue to fry the other side. Will be crisp and golden when done.
• Remove the Bunuelos from the oil, place on a large baking sheet lined with a wire cooling rack. Sprinkle with cinnamon sugar while still hot. Be careful not to burn your fingers flipping it over to get both sides.
• Serve warm with a cup of piloncillo syrup on the side for dipping. OR you can pour the piloncillo syrup over the top.

MEXICAN BUñUELOS

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.

MEXICAN BUñUELOS WITH PILONCILLO SYRUP

Steps:

• Make the piloncillo syrup: In a medium saucepan, heat 1 cup/240 milliliters water and the piloncillo over medium-high until the piloncillo dissolves, the liquid has thickened slightly and is caramel-colored, about 5 minutes. Carefully add 2 1/2 cups/600 milliliters water to the pan, along with the cinnamon stick, guavas (if using), anise seeds and orange peel. Bring the mixture to a boil over medium-high, then reduce the heat to low and simmer until syrupy, about 30 minutes. If you'd like it thicker, cook for a bit longer. Strain the syrup into a small bowl and set it aside. (You should have about 1 1/4 cups/60 milliliters.)
• Make the buñuelos: In a large bowl, combine the flour, baking powder, sugar and salt. Form a well in the center and add the egg, melted butter and vanilla extract. Using a wooden spoon or your hands, stir the ingredients together until the mixture resembles coarse meal. Slowly add the warm water, 1 tablespoon/15 milliliters at a time, constantly mixing then kneading, until the dough is soft and smooth. (You may not need all of the water.) Cover the dough with a clean kitchen towel and let it rest for 30 minutes. On a lightly floured surface, divide the dough into 12 small balls and cover with the kitchen towel. (At this point, you can wrap the balls tightly with plastic wrap and freeze for up to two months. Bring to room temperature before rolling out and frying.)
• In a large, high-sided skillet, pour the vegetable oil until it's about 3/4-inch high and heat over medium high to 350 degrees. When the oil is ready, a small piece of dough should sizzle immediately when dropped in.
• While the oil is heating, roll out the dough: Work with one ball at a time, and leave the others covered while you work. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a paper-thin 8-inch circle. (It should be almost transparent but not tear.) As you roll, move and flip the dough and add more flour as necessary so it doesn't stick. Set aside on a lightly floured surface. Repeat with the remaining balls.
• Fry the buñuelos, one at a time, until golden brown and crispy, 20 to 40 seconds per side. Use tongs to gently flatten the dough as it cooks to help prevent it from curling. Place the fried buñuelos on a paper towel-lined plate. Immediately sprinkle the buñuelos with granulated sugar, drizzle the syrup and serve. (Store leftovers in an airtight plastic container at room temperature for up to three days. Recrisp in a 300-degree oven for 5 minutes and sprinkle with granulated sugar.)

BUNUELOS WITH ORANGE SYRUP

Steps:

• combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
• remove from the heat and set aside.
• rewarm if necessary before serving time.
• for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
• add the shortening and mix with your fingertips to combine.
• stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
• dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
• the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes.
• divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes.
• if not for use immediately, the dough can be refrigerated for up to 4 hours.
• dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
• trim any ragged edges and discard them.
• To avoid toughening the dough roll it out only once.
• cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together.
• pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375.
• gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface.
• avoid spooning oil over the top of the frying bread, as it will balloon too much.
• when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
• cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
• repeat the frying process with the remaining dough.
• drizzle the syrup over the bunuelos and serve immediately.

CUBAN BUñUELOS WITH ANISE SYRUP

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.

BUNUELOS WITH ANISE SYRUP

Steps:

• For syrup:
• Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)
• For buñuelos:
• Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.
• Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.
• Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.
• *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.