BUñUELOS (AN AUTHENTIC MEXICAN RECIPE)
Steps:
- In the bowl of a stand mixer, with a dough hook attachment, add the flour, sugar, baking powder, salt, and cinnamon. Mix together.
- Pour the oil into the warm water, then pour this into the dry ingredients.
- Mix together with the dough hook for 3-4 minutes until the dough has formed into a ball.
- Prepare a clean work surface, sprinkle with a small amount of flour, remove the dough from the bowl, and place in the flour. Continue to knead the dough for 1-2 minutes until dough is soft and no longer sticky. Add flour as needed in small amounts to achieve this.
- Cover the dough and let sit 30 mins. (I always just place a small bowl over the dough while it's on the counter.)
- Divide dough into smaller portions about 40-45 grams each, then pinch and roll the dough into small ball shapes. This will make about 13 dough balls. Cover with a clean towel, let sit for 20 minutes.
- Preheat oil to 350-375℉ while dough is resting.
- Prepare the Piloncillo Syrup (instructions below).
- Pour the extra 1/2 cup of flour for rolling dough into a small bowl and set aside.
- Prepare Cinnamon Sugar by combining the cinnamon and sugar in a small bowl. Set aside.
- After letting the dough rest, working one dough ball at a time, dip the dough into the flour, coating all over. Using your fingers, flatten the dough ball out and gently press the dough out into a circle shape. Then roll into a 6 inch circle using a rolling pin. It should be fairly thin, this will help it fry easier without puffing up.
- Place one dough circle into the oil, and gently press down into the oil using a metal spatula, or tongs, to help prevent large bubbles from forming in the bunuelos. Small bubbles are expected, but don't allow the entire top to bubble up in one bubble. Continue frying for about 1-2 minutes, once the bottom is crisp and golden, flip and continue to fry the other side. Will be crisp and golden when done.
- Remove the Bunuelos from the oil, place on a large baking sheet lined with a wire cooling rack. Sprinkle with cinnamon sugar while still hot. Be careful not to burn your fingers flipping it over to get both sides.
- Serve warm with a cup of piloncillo syrup on the side for dipping. OR you can pour the piloncillo syrup over the top.
Nutrition Facts : ServingSize 1, Calories 233 kcal, Carbohydrate 45 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 2 g, Sugar 14 g
HOMEMADE AUTHENTIC MEXICAN BUñUELOS RECIPE (SWEET FRITTERS)
Buñuelos de rodilla is fried dough coated in a cinnamon-sugar mixture. The dough is rolled out into a circular shape (much like a flour tortilla). These golden, crispy-sweet, tortilla-like fritters are sprinkled with cinnamon and sugar or topped with syrup.
Provided by Yvette Marquez
Categories Desserts
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 171 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 147 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
FRIED BREAD
My mom used this on the mornings when we had run out of bread. She also used it to make sandwiches if needed. It came from my Granny who used it to round out meals during the Depression.
Provided by momthecook 2
Categories Breads
Time 20m
Yield 9 biscuits
Number Of Ingredients 4
Steps:
- Mix flour and baking powder. Add water to make a soft dough. Pat dough out on a sheet of plastic wrap to about 1/2" thick.
- Heat up about 1/4" of oil or lard to medium heat in a cast iron or non stick pan.
- Cut dough into about 9 biscuits.
- Fry on one side until brown. Flip and cook about 2-3 minutes more. Test for doneness by flaking the side of a biscuit with a fork. If it seems dry inside it is done.
- Serve with butter and jam. Can also be napped with gravy and served with stewed hamburger and onions.
BUNUELOS
Make and share this Bunuelos recipe from Food.com.
Provided by Jessica K
Categories Dessert
Time 20m
Yield 48-60 strips, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
- Cut tortillas into 3x2 inch strips, or just into strips. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
- Drain on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat. Store in airtight container.
Nutrition Facts : Calories 479.9, Fat 8.7, SaturatedFat 2.1, Sodium 712.4, Carbohydrate 91.2, Fiber 3.7, Sugar 35.5, Protein 9.3
MEXICAN BUNUELOS
Often served during the Christmas and New Years holidays, this Mexican Bunuelos recipe makes the perfect fried dough covered in cinnamon sugar!
Provided by Isabel Eats
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Add all-purpose flour, baking powder and salt in a large bowl. Mix together until combined.
- Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.
- Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic.
- Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.
- While the dough is resting, cover a large plate with paper towels, fill a large saute pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.
- Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle. (I recommend laying the rolled out dough onto a large kitchen towel in one single layer. Don't stack the rolled out dough on top of each other or it may stick.)
- Heat the frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides. Transfer to prepared plate to drain any excess oil. Sprinkle heavily with cinnamon sugar topping.
- Combine granulated sugar and ground cinnamon in a small bowl.
Nutrition Facts : ServingSize 1 bunuelo with cinnamon sugar topping, Calories 240 kcal, Carbohydrate 33 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 158 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 8 g
FRIED BREAD (BUNUELO)
Make and share this Fried Bread (Bunuelo) recipe from Food.com.
Provided by Lavender Lynn
Categories Yeast Breads
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put 1/4 of a cup of warm water and sugar in a bowl.
- Mix until the sugar dissolves and add the yeast.
- Let it soak for about 5 minutes after which you can add the rest of the water, salt, and eggs.
- Stir the mixture until it is foamy.
- Add the flour little by little, stirring by hand until you have a mixture that is more watery than dry.
- Let the dough rise to twice the size.
- When the dough looks like it is about to sink in the middle it is time to fry them.
- Heat oil in skillet, about 1/2 inch deep.
- Start getting the dough from the edges and move in towards the middle.
- Don't get the dough from various parts of the bowl, move through the dough in an orderly fashion.
- Use about 1 T dough for each bunuelo.
- Wet your fingertips with warm salt water and pick up the dough with your fingertips.
- Stretch the dough carefully to make a thin donut shape.
- Put it in the boiling oil and let it brown.
- Flip it over with a stick until it is spongy and brown.
- Take out bunuelo and put it on a strainer. and then on a paper towel.
- They are delicious hot and can be covered with honey or powdered sugar.
Nutrition Facts : Calories 1136.8, Fat 85, SaturatedFat 11.5, Cholesterol 105.8, Sodium 331.3, Carbohydrate 87.1, Fiber 2.4, Sugar 38.3, Protein 10.9
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BUNUELOS RECIPE, MEXICAN FRITTERS, WHATS COOKING AMERICA
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Cuisine MexicanEstimated Reading Time 7 minsCategory DessertTotal Time 22 mins
- In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes. You will see a froth form on the top it, and you can smell the yeast.
- In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm. NOTE: If either the water or milk mix is too hot, it will “kill” the yeast and your dough will not rise.
- Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky (it should spring back slightly when you poke a finger into it).
- Take a small amount of your vegetable oil and place it into a large bowl. Roll the dough ball in the oil, flipping it over and covering the dough ball with a thin coating of the oil. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
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