Nutty Bunuelos Food

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.

NUTTY BUNUELOS

Steps:

• Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
• Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
• Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

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.

COLOMBIAN BUNUELOS & NATILLA

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!

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.

MEXICAN BUNUELOS

Steps:

• In large bowl, mix flour, baking powder, salt and sugar. In smaller bowl, beat eggs and milk. Add this gradually, beating, to flour mixture.
• Add a half a stick melted butter, beat.
• Place dough on floured surface and knead til silky and elastic.
• Roll into balls or ropes, and flatten with the palm of your hand.
• Fry in hot oil, (370º), til golden.
• Drain on paper towels.
• Roll/toss in cinnamon/sugar mix.