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
BUñUELOS RECIPE
Make dessert delectable this evening with our sweet and tasty Buñuelos Recipe. This Buñuelos Recipe is sure to be a hit with your family and friends!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Reserve 2 Tbsp. flour. Combine remaining flour with 1 Tbsp. sugar, baking powder and salt on clean work surface; make 10-inch well in center. Whisk egg, butter and 3/4 cup water until blended. Pour small amount into center of flour mixture; knead until blended. Gradually add remaining egg mixture, kneading after each addition until blended. Continue to knead dough until smooth and elastic. Divide dough into 12 pieces; roll each into ball. Place in large bowl; cover with damp towel. Let stand 30 min.
- Microwave caramels and remaining water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring after 30 sec. Repeat in separate microwaveable bowl with chocolate and COOL WHIP. Combine remaining sugar and cinnamon.
- Heat oil in large deep skillet to 375ºF. Meanwhile, re-moisten kitchen towel; squeeze out excess water. Place towel on work surface, then place 1-1/2-qt. round casserole on center of towel. Bring short ends of towel together over bowl, then tie together. Turn casserole upside down. Place 1 ball of dough on lightly floured surface; roll into 4-inch round. Place dough on covered casserole; use hands to carefully stretch dough (over bowl) to 8-inch round.
- Add dough round to hot oil; cook 2 min. or until golden brown on both sides, turning and carefully pressing dough into oil with slotted spoon after 1 min. Remove buñuelo from oil; drain on paper towels. Immediately sprinkle both sides with some of the cinnamon sugar. Repeat with remaining dough rounds.
- Serve buñuelos with caramel and chocolate sauces.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BUñUELOS
Buñuelos, also known as bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bonuelos and bougnettes are traditional Spanish, Jewish and Moorish donuts, often prepared for Christmas, Ramadan and Hanukkah.
Provided by Sarah-Eden Dadoun
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer, combine the flour, baking powder and sugar.
- Dig a well in the center of the flour and add the eggs.
- Add the lemon zest, anise, and cinnamon.
- While kneading at medium speed, gradually incorporate the milk until obtaining a smooth and homogeneous dough.
- Cover the dough and let it rest for 30 minutes in a warm place, away from drafts.
- Heat a large amount of oil to 350 F (170˚C), preferably sweet olive oil, in a deep pan.
- Place the dough in a pastry bag and drop balls of dough into the hot oil.
- It is also possible to form balls with two teaspoons.
- When they swell and turn brown, remove the buñuelos with a skimmer and place them on a tray lined with paper towels.
- Serve with a little sugar sprinkled over them.
Nutrition Facts : Calories 592 kcal, Carbohydrate 93 g, Protein 13 g, Fat 5 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 483 mg, Fiber 2 g, Sugar 28 g, UnsaturatedFat 11 g, ServingSize 1 serving
BUNUELOS
Steps:
- Sift together all dry ingredients. Whisk the milk, egg, and anise seed until frothy. Combine flour and milk mixtures to make a dough.
- On a floured surface, knead for 5 to 10 minutes. Cut into approximately 30 pieces and shape into balls. Cover with a cloth and let stand for 20 minutes.
- In a heavy pan, heat the oil to 350 degrees and fry the bunuelos 3 to 5 minutes or until golden brown. Drain on paper towels and serve with Cinnamon Wine Sauce.
- Cinnamon wine sauce: Simmer all ingredients, constantly stirring until the sugar is dissolved. Spoon over the bunuelos.
BUNUELOS
Steps:
- In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool.
- In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.
COLOMBIAN BUNUELOS & NATILLA
These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy!
Provided by MizEmerilLagasse
Categories Dessert
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Buñuelos:.
- Grind the cheese very finely in food processor.
- Mix the cheese with the cornstarch, eggs, brown sugar and salt.
- Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
- After a few minutes increase temperature and fry until they are golden.
- Remove and place on absorbent paper.
- Natilla:.
- Dissolve the cornstarch in the milk.
- Add the brown sugar.
- Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
- Continue to cook for about 15-20 minutes, stirring constantly.
- After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
- Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!
Nutrition Facts : Calories 517.5, Fat 6.5, SaturatedFat 3.6, Cholesterol 80, Sodium 279.9, Carbohydrate 107.8, Fiber 0.5, Sugar 50.7, Protein 6.5
SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)
The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.
Provided by JackieOhNo
Categories Breakfast
Time 1h
Yield 3-3 1/2 dozen
Number Of Ingredients 10
Steps:
- In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
- In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
- Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
- In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.
Nutrition Facts : Calories 641.6, Fat 20, SaturatedFat 11.3, Cholesterol 167.5, Sodium 1211.7, Carbohydrate 102.9, Fiber 2.4, Sugar 44.9, Protein 12.6
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