bunuelos (mexican fritters) |
bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon. |
4 cups all-purpose flour |
2 tablespoons granulated sugar |
1 teaspoon baking powder |
2 teaspoons salt |
2 large beaten eggs |
3/4 cup milk |
1/4 cup melted butter |
vegetable oil for frying |
cinnamon-sugar mixture |
brown sugar syrup |
powdered sugar for sprinkling (optional) |
whisk flour, sugar, baking powder and salt together in a bowl; set aside. |
in a small bowl, beat together the eggs and milk. stir egg/milk mixture into flour mixture; add the melted butter and mix well. (dough should be easy to handle, if too stiff add 1 to 2 tablespoons more milk; be careful not to make dough sticky.) |
turn dough out onto a lightly floured surface and knead until very smooth. |
divide into 18 to 24 pieces. shape into balls; cover with a cloth and let stand for 20 minutes. |
roll each ball on a lightly floured surface into 4 to 6-inch rounds. let the rounds stand for 5 minutes. |
in large, deep skillet, heat about 2-inches of oil over medium-high heat or to 375*f (190*c). fry dough, one or two pieces at a time, until puffed and golden on both side. drain well on paper toweling. sprinkle with cinnamon-sugar mixture or drizzle with brown sugar syrup and sprinkle lightly with powdered sugar, if desired. serve warm. |
makes about 1 1/2 to 2 dozen. |
cinnamon-sugar mixture: combine 2 teaspoons ground cinnamon with 1/3 cup sugar. sprinkle mixture over hot bunuelos. |
brown sugar syrup: in a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tablespoons light corn syrup and 1 (2-inch) cinnamon stick. bring to a boil and simmer, uncovered, for 10 minutes. cool to room temperature. drizzle over hot bunuelos and sprinkle lightly with powdered sugar |
