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
AUTHENTIC 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. We never had any trouble eating a whole batch when we were kids, though! These look really nice served in a...
Provided by Kelly Williams
Categories Other Desserts
Time 1h
Number Of Ingredients 9
Steps:
- 1. 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 and toss in cinnamon/sugar mix.
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
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
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
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
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- Ensalada de Noche Buena. The combination of colors of the Mexican Christmas Salad make it particularly festive. This salad usually contains lettuce and beets, but other ingredients vary according to location and the chef's preference, and may include apple, carrot, orange, pineapple, jicama, pecans or peanuts, and pomegranate seeds as a garnish.
- Tamales. Tamales are prepared corn masa which may have a variety of different fillings. They are wrapped in corn husks (or occasionally banana leaves), and steamed.
- Bacalao. Bacalao (dried salted codfish) starts showing up in markets and grocery stores throughout Mexico as Christmas approaches. This dish of European origin has become a common component of a traditional Mexican Christmas feast.
- Romeritos. A green leaf vegetable with small leaves, this plant resembles rosemary, for which it is named (although its flavor is not at all like rosemary!).
- Pozole. Pozole is hominy soup made with pork or chicken and seasoned with chile and garlic. It is served with garnishes of shredded lettuce or cabbage, thinly sliced radishes, avocado, oregano, and lime wedges.
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- Buñuelos. Served with a hot drink, buñuelos make an excellent treat on a cold night. This crispy fried treat is like a sweet tostada which is sprinkled with sugar or doused in syrup.
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4.6/5 (33)Estimated Reading Time 5 minsCategory Desserts, Recipe RoundupPublished 2020-08-28
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- Fried Ice Cream. Vanilla ice cream is already glorious, but when you fry it? Hallelujah! All that crunch and flavor – oh-so-dynamite! With this mess-free recipe, there’s no need for a deep-fryer!
- Dulce de Leche. Sure, you know about nachos, tacos, and burritos, but are you familiar with dulce de leche? It’s only the sweetest, most luscious Mexican dessert ever!
- Caramel Flan. Sweet and melt-in-you-mouth custard oozing with caramel sauce: that’s what all this flan is all about. If you’ve never tried making caramel flan before, this quick and easy recipe is a good way to start.
- Tres Leches Cake. Tres leches, which literally means, “three milks,” is an incredibly moist and decadent cake. It’s a poke cake that’s drizzled with three different kinds of milk – heavy cream, evaporated milk, and sweetened condensed milk – making it so sweet and decadent.
- Sweet Mexican Corn Cake. Mexican sweet corn cake: it’s moist and sweet, and a perfect way to end any Mexican meal. What’s so special about a Mexican corn cake?
- Sopapillas. Sopapillas are fluffy, puffy, and sweet doughs deep fried to perfection! These pillowy doughs have a consistency similar to that of the Indian fry bread.
- Mexican Buñuelos. Bunuelos are a popular Mexican dessert that are crisp on the outside and soft and fluffy on the inside. They’re like a cross between a donut and a churro, so if you’re a fan of those desserts, then bunuelos are a must-try!
- Chocoflan Impossible Cake. Nothing is impossible with this easy chocoflan impossible cake! This cake is not only delicious and easy to make, it’s magical as well!
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5/5 (1)Total Time 30 minsCategory Appetizer, Brunch, DessertCalories 62 per serving
- In a large bowl combine the flour, sugar, baking powder and salt. Whisk to combine. Add the milk mixture to the dry ingredients and stir until you have a soft and sticky dough. This will take about 2 minutes.
- Lightly flour a large clean surface. Using a teaspoon, scoop out a small amount of batter and shape into a ball. Place on the lightly floured surface and then gently flatten with the palm of your hand or a spoon. Repeat for all the batter.
- Place a large deep sided skillet over medium high heat and add about 2 inches of oil to the pan. Add as many dough balls as you can to the pan while there is still room to move them around. They should sizzle as soon as you put them in the oil. Using a spoon, gently spoon oil over the top of all the buñuelos. After they have risen, about a couple of minutes, flip them all over and continue cooking until golden all over. Remove from pan and transfer to a plate lined with paper towels. Repeat for all buñuelos.
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- Pineapple Empanadas. Typically, most people have had an empanada that is savory, whether as a quick and tasty snack or a main dish. Most empanadas have savory meat and potatoes, along with spicy sauces.
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- Horchata. A list of traditional Mexican dessert recipes wouldn’t be complete without horchata. This traditional Mexican drink is made with milk and rice.
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