MEXICAN BUNUELOS
My mom used to make these every year with her Spanish class students. We LOVE them! Kind of a mexican version of elephant ears, but different. VERY addicting! This makes a lot, so you may want to cut the recipe in half.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 121.5, Fat 2.9, SaturatedFat 1.6, Cholesterol 22, Sodium 140.3, Carbohydrate 20.6, Fiber 0.6, Sugar 4.2, Protein 3
SPANISH BUñUELOS RECIPE
Buñuelos are a fantastic Christmas dessert from Spain, perfect for any time of day! Deep-fried dough with sugar and any filling you want, what's not to love?
Provided by David Pope
Categories Dessert
Time 1h35m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 194.16 kcal, Carbohydrate 3.75 g, Protein 1.84 g, Fat 19.73 g, SaturatedFat 14.85 g, Cholesterol 44.3 mg, Sodium 23.7 mg, Fiber 0.17 g, Sugar 0.46 g, ServingSize 1 serving
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
MEXICAN BUñUELOS
Mexican Buñuelos - This is the basic and simple way to make a treat that I am sure many Mexicans living abroad remember their grandmothers, aunts or mothers prepare this time of the year.
Provided by Mely Martínez
Categories Desserts
Time 40m
Number Of Ingredients 16
Steps:
- Place the 1 cup of water and the piloncillo in a medium-size saucepan. Heat over medium-high heat until the piloncillo dissolves and it looks like liquid caramel.
- Carefully add the rest of the water, cinnamon stick, guavas, aniseed and orange peel and bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes. Set aside to use as a topping for the buñuelos.
- If you want a thicker consistency, simmer for a longer period of time until desired thickness. The syrup keeps well refrigerated for up to 1 week.
- Serve warm or at room temperature.
- In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and 1/2 teaspoon of salt.
- Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.
- While the dough is resting prepare your working area with a rolling pin, a large dish with paper towel or open paper bags, extra flour for rolling the circles, a large frying pan with the vegetable oil ready for the moment you start frying the Buñuelos.
- Divide the dough in 12 small balls and cover. Heat 3/4 inch of oil the large frying pan.
- Place one of the dough balls in your already floured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible without breaking the dough.
- To give that extra stretching to the Buñuelo, place on the inverted bowl or clay pot covered with the pastry towel and pull the edges very gentle. The Buñuelo should be thin almost transparent. Before cooking, some people like to place all the already former buñuelos over a clean tablecloth, in a large table, making sure they don't touch each other. This step will dry the dough, the buñuelos will be even crispier, and absorb less oil while cooking.
- Fry the buñuelos in very hot oil until they are golden and crispy. This step will take a few seconds. Place the buñuelos on a plate covered with paper towels to drain the excess oil. Serve warm or at room temperature and sprinkle with sugar. If you do not sprinkle the sugar right away they can still be nice and crispy for another day and just add the sugar at serving time. If you prefer to serve them warm, place them in your oven in a low setting for 5 minutes. Now, we need some hot chocolate to go along with the buñuelos.
Nutrition Facts : ServingSize 1 Buñuelo, Calories 105 kcal, Carbohydrate 17 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 111 mg, Sugar 1 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
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
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.
BUñUELOS
These sweet fritters are a cross between doughnuts and potato pancakes. That may sound strange, but, like doughnuts or churros, they make a great break fast or snack food. Buñuelos are most often made from a combination of three roots. One is yucca (also known as cassava and, confusingly enough, tapioca and manioc); it has a tough brown skin, bright white flesh, and a tough core that should be cut out before cooking. The second is malanga (also called taro), which resembles a hairy yam but has a lovely, creamy interior, sometimes streaked with purple. Finally, there's boniato, also known as batata or Cuban sweet potato. It's in the same family as sweet potatoes and yams (and either can be substituted here). The reddish skin encases white flesh, which is dry and has a subtle sweetness. All three of these can be found at major good supermarkets and Latin groceries, right next to one another.
Yield makes 10 servings
Number Of Ingredients 11
Steps:
- Put the yucca, malanga, and boniato into a large saucepan and cover with cold water. Bring to a boil, then lower the heat and simmer until tender, about 30 minutes.
- Meanwhile, put the sugar, cinnamon, and star anise into a medium saucepan and stir in 3 cups water until the sugar dissolves. Set over medium low heat and simmer until syrupy and golden, about 40 minutes. Remove from the heat and cool.
- Transfer the yucca, malanga, and boniato and 1/2 cup of their cooking liquid to a large mixing bowl. Mash with a potato masher or fork until smooth. When the mixture has cooled, stir in the aniseed, salt, and eggs. Using a wooden spoon, stir in the flour, adding more as necessary, until a moldable dough is formed.
- Divide the dough in half, then roll each piece into a long snake, 1 inch in diameter. Cut each snake into 7-inch lengths and form each piece into a figure eight, pinching the ends and center shut.
- Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350°F (a pinch of the dough sizzles, but not violently). Gently drop the figure eights into the oil and fry, turning once, until golden brown, 5 to 10 minutes. Work in batches, taking care not to crowd the fritters. Drain on paper towels, drizzle with the syrup, and serve immediately.
- Omit the spicy sugar syrup; sprinkle confectioners' sugar or a mixture of 3 tablespoons sugar mixed with 1 tablespoon ground cinnamon over the buñuelos.
More about "potato bunuelos food"
CASSAVA FRITTERS | BUñUELOS DE YUCA | MEXICAN FOOD …
From mexicoinmykitchen.com
5/5 (2)Total Time 1 hr 10 minsCategory AntojitosCalories 128 per serving
- Peel the cassava; cut it lengthwise and then in smaller pieces. Place in a pot and cover with water. Cook for 30-45 minutes until the cassava is soft enough to make a puree with it. Note: This time will depend on how old the cassava is and on the size of the pieces.
- Once the cassava is cooked, drain the cooking water, and smash using a potato masher to form a puree. The cassava has some veins that can be removed by pulling them with your fingers, or you can use a strainer to remove any of these veins by pressing the puree with a wooden spoon. It is normal if you have some lumps of the cassava puree.
- Personally, I like the dough very smooth, so I pass all the dough through the strainer, pressing it with a wooden spoon, and then I set it aside to cool. (PREPARE THE SYRUP, INSTRUCTIONS BELOW)
- Once the cassava mixture has cooled, place it in a large bowl and stir in the egg, sugar, baking powder and salt. Mix and knead until you have a smooth dough. Place it in the fridge for at least one hour. It will be less sticky and easier to work with. Add a couple of tablespoons of flour if you need to while forming the dough.
BUNUELOS OR BUñUELOS AUTHENTIC MEXICAN RECIPE
From mexgrocer.com
4.5/5
HOW TO MAKE AUTHENTIC MEXICAN BUñUELOS - MASTERCLASS
From masterclass.com
3/5 (6)Category DessertCuisine MexicanTotal Time 55 mins
BUñUELOS - COLAVITA RECIPES
From colavitarecipes.com
Servings 24Estimated Reading Time 3 minsCategory DessertsTotal Time 1 hr
BUñUELO - WIKIPEDIA
From en.wikipedia.org
Course Snack, breadType Doughnut, fritterPlace of origin SpainAlternative names Bunyol, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, bonuelo
SIETE FOODS: BUñUELOS SWEET POTATO CASSEROLE RECIPE
From sietefoods.com
5/5 (3)Total Time 1 hr 40 minsServings 4-6
BUñUELOS RECIPE | MYRECIPES
From myrecipes.com
Servings 24Total Time 1 hr 1 min
- Bring sweet potatoes and malanga with water to cover and 1 teaspoon salt to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or just until tender. (Do not cook until mushy.) Drain well. Cool; peel sweet potatoes. Grate malanga and sweet potatoes into a large bowl.
- Stir together 1 cup flour, baking soda, and remaining 1 teaspoon salt in a large bowl. Stir in beaten egg yolks; gently stir in grated potatoes and malanga. If desired, stir in anise extract.
- Divide dough into 24 equal pieces. With floured hands, roll each piece into a ball; roll each ball into an 8-inch rope on a floured surface, adding additional flour to hands and surface as needed. Shape each rope into a figure eight, pinching ends together.
- Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry buñuelos, in batches, 3 minutes on each side or until golden brown. Drain well on paper towels. Sprinkle with sugar; serve immediately.
BOLIVIA'S 10 UNMISSABLE STREET FOODS - WANDERLUST
From wanderlust.co.uk
- Api with buñuelos. Api is a gloopy purple maize drink – it may not sounds appetising but it is very tasty – with cinnamon and sugar. The perfect accompaniment are hot fried fritters (buñuelos), which come in both sweet or savoury flavours and are often stuffed with cheese.
- Llauchas. The enticing smell of a good llaucha stand is hard to walk past. Warm, pizza-dough pasties are filled with an oozing cheese sauce and make a comforting breakfast on-the-go in La Paz, where mornings can be cold.
- Pasankallas. Giant puffed white corn often coated with sugar, this is Bolivia’s super-sweet take on popcorn and a great snack to take on long bus rides.
- Choclo. Don't miss these cobs of giant white corn served hot with salty home-made cheese. This is a seasonal treat available from December until March, when the cobs are harvested, with the tastiest coming from the central region near Cochabamba.
- Salteñas. These ubiquitous pasties get their name from the Argentinian town, Salta, but are unmistakably Bolivian in identity and can be found all over the Andean half of the country.
- Tucumanas. A very similar snack to salteñas, except Tucumanas are fried. Served all year round as a mid-morning snack, you'll find them on street food stands at every street corner.
- Fruit juices. Many markets have fresh fruit-juice stands where you pick out fruits trucked from the Amazon region. Servers will blend and squeeze your choices in front of you, either with a little water or, for a more filling alternative, with milk.
- Sandwich de chola ('peasant' lady's sandwich) Chow down on this roasted pork and crackling crusty bun with sweet-pickled vegetables and a spicy chili sauce for a great pick-me-up.
- Anticuchos. After dark, revellers delay their journey home after a night’s drinking and dancing for these delicious lamb’s-heart kebabs, which are served skewered with a potato and often with a spicy peanut sauce.
- Saice. A specialty of the southern town of Tarija, this is a hearty dish of spicy minced beef, peas and rice. It is a cheap, belly-filling favourite of night-school students too busy for a home-cooked meal.
BUñUELOS: A CHRISTMASTIME TREAT AND COMMON STREET FOOD ...
From nytimes.com
Author Christina Morales
FROM ZALABIA TO BUñUELOS: FOOD THAT TRAVELS | EGYPTIAN STREETS
From egyptianstreets.com
Estimated Reading Time 7 mins
GUATEMALAN BUñUELOS - THE FOODIES' KITCHEN
From thefoodieskitchen.com
Estimated Reading Time 4 mins
SALT COD FRITTERS RECIPE (BUñUELOS DE BACALAO) | TASTING TABLE
From tastingtable.com
5/5 (48)Total Time 31 minsCategory AppetizerCalories 99 per serving
BUñUELOS COLOMBIANOS (COLOMBIAN ... - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
Ratings 92Servings 6Cuisine ColombianCategory Appetizer
TRADITIONAL BUñUELOS WITH PILONCILLO SYRUP
From mexicanfoodjournal.com
Servings 10Category Dessert
COLOMBIAN FOOD - 15 TRADITIONAL DISHES TO EAT IN COLOMBIA
BUÑUELOS DE BACALAO - BOQUERIA RESTAURANT
From boqueriarestaurant.com
Estimated Reading Time 3 mins
PICARONES - PERUVIAN DOUGHNUTS, BUNUELOS, OR BEIGNETS, ARE ...
From perudelights.com
5/5 (1)Calories 112 per servingCategory Dessert
TRADITIONAL COLOMBIAN FOOD RECIPE: HOW TO COOK ... - COLTURE
From colture.co
Estimated Reading Time 4 mins
RECIPE: BUNUELOS, ECUADOR VEGETABLE STEW, POTATO SOUP ...
From recipelink.com
Category Recipe CollectionsReply to ISOFrom Olga, 02-03-2004
BUñUELOS SIN HUEVO | VEGETABLES, FOOD, POTATOES
From pinterest.co.uk
BUNUELOS DE BACALAO SPANISH RECIPE - FOOD NEWS
From foodnewsnews.com
25 BOLIVIAN FOODS: GUIDE TO FOOD IN BOLIVIA (DISHES ...
From storyteller.travel
30 BEST BUNUELOS RECIPE IDEAS | BUNUELOS RECIPE, BUñUELOS ...
From pinterest.ca
POTATO BUNUELOS RECIPES
From tfrecipes.com
RED POTATO RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
7 HEALTH AND NUTRITION BENEFITS OF POTATOES
From healthline.com
POTATOBUNUELOS
From tfrecipes.com
SWEET POTATO AND KALE FRITTERS (BUNUELOS DE CAMOTE Y COL ...
From chestercountyfoodbank.org
SWEET POTATO, FOOD, BUñUELOS
BUñUELOS - TYPICAL MALLORCAN AUTUMN STREET FOOD - TODAY ...
From todaynewspost.com
CUBAN RECIPES | CUBAN BUñUELOS
From cubanrecipes.org
POTATO RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BUñUELOS - CANADIAN LIVING
From canadianliving.com
BUñUELO - SUMMARIZED BY PLEX.PAGE | CONTENT | SUMMARIZATION
From plex.page
LEARN HOW MAKE SOME DELICIOUS COLOMBIAN BUñUELOS FROM ...
From chipandco.com
LENT BUñUELOS OR BUñUELOS DE VIENTO (SWEET FRITTERS ...
From foodtalkdaily.com
BUNUELOS DE ESTELA | FOOD, VEGETABLES, POTATOES
From pinterest.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
LIST OF POTATO DISHES - WIKIPEDIA
From en.wikipedia.org
SPECTACULAR!! - ASIA DE CUBA, ABU DHABI TRAVELLER REVIEWS ...
From tripadvisor.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love