Cinnamon Sugar Crisps Bunuelos Food

CINNAMON SUGAR CRISPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one.
• Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.

HOLIDAY CINNAMON BUñUELOS

Steps:

• Move 2 oven racks to middle positions. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray (or line with cooking parchment paper).
• Place tortillas on cutting board. Brush generously with melted butter.
• Place 1/2 cup of the granulated sugar and 1 teaspoon of the cinnamon into each of two small bowls. Stir red sugar into one bowl and green sugar into other.
• Sprinkle each of 4 buttered tortillas with about 3 tablespoons of the red mixture, and sprinkle remaining 4 buttered tortillas with about 3 tablespoons each of the orange mixture.
• Place 2 tortillas on each cookie sheet. Use pizza cutter to cut each tortilla into 12 wedges. Spread wedges apart slightly.
• Bake 8 to 12 minutes, rotating cookie sheets halfway through bake time, until crispy and lightly browned. Wedges will begin to curl up on edges.

CINNAMON SUGAR BUNUELOS

Steps:

• Heat 2 tablespoons vegetable oil in a skillet over medium to low heat.
• Cut each tortilla into 8 pieces.
• Place in skillet; fry until light brown, about 2 minutes on each side.
• Drain on paper towel.
• Sprinkle with sugar and cinnamon while hot.
• Repeat with remaining tortillas, adding more oil for each batch as needed.

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.

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.