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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This are one of the traditional desserts for Christmas time, or to elebrate the Posadas. Tis recipe I got it from an add from Tiendas Calimax, in México. Ingredients:
3 cups flour |
3 cups boiled water (adjusted to the softness of the dough) |
2 cups oil |
4 cups water |
2 lbs brown sugar (piloncillo) |
3 cloves |
4 cinnamon sticks |
Directions:
1. In a mixing bowl add the flour and the boild water (now just warm), kneaded until the dough is soft.
2. Make small balls with the dough and let it rest for half an hour, then using a rolling pin make thin tortillas and let them air for and additional hour.
3. When the time is up, heat up the oil in a skillet, and deep fry the buñuelos. They will brown instantly, turn once and put aside immediately to drain over paper towels.
4. MIEL/SYRUP:.
5. Bring all the ingredients to a boil on low heat, for about 25 minutes.
6. The buñuelos are served with the syrup on top, alonside a warm Champurrado. .
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