Spanish Buñuelos 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.

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.