Bunuelos With Honey Crema Food

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.

BUñUELOS

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.

SPANISH BUñUELOS RECIPE

Steps:

• In a medium-sized saucepan, heat the milk, cinnamon stick, lemon zest and butter. Bring to the boil.
• Once the mixture is boiling, carefully remove the cinnamon stick and add the flour and baking powder.
• Stir constantly for 5 minutes, keeping the saucepan on the heat.
• Remove from heat, and add the eggs one at a time, beating vigorously.
• When the dough is smooth (you can use a hand mixer if necessary), sit it aside in the saucepan for about an hour.
• Set a large frying pan on medium-high heat and add the vegetable oil to a depth of about 1.5 inches.
• When the oil is hot enough to fry with, start to carefully drop rough spoonfuls of the dough into the pan. Don't put too many in at one time, keep enough space so that the balls of dough remain separate.
• When they start to turn a tasty golden brown, flip them over. Once they're cooked, they should go golden and start to float in the oil.
• Remove the buñuelos from the pan one at a time using a slotted spoon, and place on paper towels.
• Sprinkle with powdered sugar and serve straight away!
• Optional: You can also serve the buñuelos with thick dark drinking chocolate on the side. There are plenty of different brands and sweetness levels to choose from, so choose the one you prefer most!

BUNUELOS

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.

HOMEMADE AUTHENTIC MEXICAN BUñUELOS RECIPE (SWEET FRITTERS)

Steps:

• In a mixing bowl combine flour, baking powder, salt, and cinnamon.
• In a saucepan heat milk, butter, and vanilla and bring to a boil. Set aside to cool.
• In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.
• Add the liquid mixture to dry ingredients and mix well.
• Knead dough on lightly floured surface 2 to 3 minutes until smooth.
• After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
• Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
• Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
• While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

BUNUELOS WITH HONEY CREMA

Steps:

• Combine cinnamon and nutmeg in a large plastic bag and shake to mix. Heat 1-inch of vegetable oil in a large skillet and fry one tortilla at a time until golden brown on each side. Drain on paper towels.
• Let cool slightly and place in bag with sugar mixture shaking lightly to coat.
• In a small saucepan. warm honey until easily stirred, but not liquid and add the Crema Mexicana. Drizzle the Honey Crema over Buñuel's and serve immediately with Champurrado.

MINI BUNUELOS WITH HONEY CREAM

Steps:

• Cut out each tortilla with 4"-inch round cookie cutters.
• Fold each side of the cut out piece over on opposite sides so as to allow both folds to meet in the center, forming a pocket.
• Heat 1-inch of cooking oil in large skillet. Once hot, fry each tortilla pocket until golden brown. Place on paper towels to drain excess oil. Let cool.
• Next, place ½ cup honey in a small bowl. Once tortillas are cool, carefully brush each one with honey.
• In a small saucepan over low heat, warm the remaining ½ cup of honey until easily stirred. Add crème fraiche and cinnamon.
• Continue stirring until all ingredients have thoroughly combined. Serve buñuelos drizzled with the honey cream or on the side for dipping.