- Boil all the vegetables until soft. Drain and press through a food mill into a food mixer bowl, cool to room temperature. With the paddle attachment, incorporate the eggs, salt and anise. Stir while adding enough flour to create a dough that can be molded. Roll dough into a rod and divide into 6-inch pieces. Form figure eights from the pieces, and deep fry until golden brown. Serve drizzled with Canela Syrup.
- Combine all the ingredients for the syrup in a sauce pan. Bring to a boil. Reduce the heat to low and let simmer, uncovered, until the mixture is the consistency of syrup, about 30 minutes.
- 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.
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
- In saucepan, bring lemon juice, milk, 5 Tbs. olive oil, salt and lemon peel to a boil.
- With wooden spoon, vigorously stir in all the flour until dough forms a ball. Beat in eggs, one at a time, incorporating each completely. Set aside.
- Pour olive oil into large skillet to reach depth of 2 inches. Heat to 375 degrees F. Pinch off 1-inch pieces of dough and carefully lower into hot oil using slotted spoon. Fry until deep golden, about 1 minute. Transfer to paper towels to drain. Dust with sugar. Serve hot.
CINNAMON-SUGAR CRISPS ("BUNUELOS")
- On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.
CUBAN BUñUELOS WITH ANISE SYRUP
For many Cubans, the Christmas season means that frying buñuelos for dessert is almost as important as serving roast pork for dinner. Buñuelos have roots in Spain, particularly a Spain once under Muslim rule, but the Cuban version, spiced with anise and shaped into figure eights, highlights the island's abundance of root vegetables like yuca, boniato, malanga, ñame and calabaza. They can be found in many Latino grocery stores, and they give the buñuelos a pillowy, doughnutlike texture inside and crisp up when deep-fried. This recipe is adapted from "The Cuban Table: A Celebration of Food, Flavors and History" by Ana Sofía Peláez.
Provided by Christina Morales
Yield 14 buñuelos
Number Of Ingredients 15
- Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
- Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
- While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
- Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
- In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.
BUNUELOS WITH ANISE SYRUP
- For syrup:
- Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)
- For buñuelos:
- Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.
- Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.
- Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.
- *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.
- 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
HOLIDAY CINNAMON BUñUELOS
Don't let the New Year pass without making at least one batch of these sweet treats, which are thought to bring good luck when eaten during the holiday season.
Provided by Lori Lange
Number Of Ingredients 6
- Move 2 oven racks to middle positions. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray (or line with cooking parchment paper).
- Place tortillas on cutting board. Brush generously with melted butter.
- Place 1/2 cup of the granulated sugar and 1 teaspoon of the cinnamon into each of two small bowls. Stir red sugar into one bowl and green sugar into other.
- Sprinkle each of 4 buttered tortillas with about 3 tablespoons of the red mixture, and sprinkle remaining 4 buttered tortillas with about 3 tablespoons each of the orange mixture.
- Place 2 tortillas on each cookie sheet. Use pizza cutter to cut each tortilla into 12 wedges. Spread wedges apart slightly.
- Bake 8 to 12 minutes, rotating cookie sheets halfway through bake time, until crispy and lightly browned. Wedges will begin to curl up on edges.
Nutrition Facts : Calories 430, Carbohydrate 68 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 39 g, TransFat 1 g
More about "bunuelos with honey crema recipes"
BUñUELOS WITH ANISE SYRUP RECIPE | BON APPéTIT
CINNAMON BUñUELOS - RECIPE GIRL
BUñUELOS WITH WHITE CHOCOLATE SAUCE AND BERRY COMPOTE - FOOD …
HONEY FOR BUNUELOS - GASTRONOMIC ROUTES
BUNUELOS - THE CAKE CHICA
MINI BUñUELOS WITH HONEY CREMA | CACIQUE® INC.
EASY BUñUELOS (4 INGREDIENT MEXICAN DESSERT!) - KITCHEN …
HOW TO MAKE AUTHENTIC MEXICAN BUñUELOS - 2022 - MASTERCLASS
BUNUELOS (OR BIMUELOS) WITH HONEY – SEPHARDIC HANUKKAH DONUTS
CACIQUE USA - THESE BUñUELOS WITH HONEY CREMA ARE SIMPLE.
OWLER REPORTS - CACIQUE BLOG MINI BUÑUELOS WITH HONEY …
SPANISH BUñUELOS RECIPE - SPANISH SABORES
HOW TO MAKE MEXICAN BUñUELOS RECIPE (QUICK AND EASY)
BUñUELOS | DIXIE CRYSTALS
MINI BUNUELOS WITH HONEY CREAM | NATIONAL HONEY BOARD
BUNUELOS RECIPE - IMMACULATE BITES
BUñUELOS RECIPE | MYRECIPES
BUNUELOS WITH HONEY CREMA BEST RECIPES - FOOD NEWS
BUñUELOS WITH COFFEE CREAM RECIPE - QUERICAVIDA.COM
BIMUELOS WITH HONEY-ORANGE DRIZZLE | MY JEWISH LEARNING
LENT BUñUELOS OR BUñUELOS DE VIENTO (SWEET FRITTERS)
AMISH FRIENDSHIP BREAD MEXICAN BUñUELOS
BUñUELOS DE VIENTO - CHICANO EATS
BUNUELOS RECIPE - PINOY RECIPE AT IBA PA
GUATEMALAN BUñUELOS RECIPE - GROWING UP BILINGUAL
BAKED BUNUELOS WITH ANISE FILLING - NIELSEN-MASSEY VANILLAS
DELICIOUS MEXICAN BUñUELOS (MEXICAN FRITTERS RECIPE)
EASY RECIPE FOR BUNUELOS: A MEXICAN TREAT OR DESSERT
GUATEMALA BUNUELOS RECIPE - CHILDREACH.ORG
CINNAMON BUñUELOS RECIPE - FOOD NEWS
MEXICAN BUNUELOS RECIPE RECIPES ALL YOU NEED IS FOOD
HOW TO MAKE BUNUELOS - THRIFT AND SPICE
HOMEMADE AUTHENTIC MEXICAN BUñUELOS RECIPE - MUY ... - MUY …
QUICK BUñUELOS WITH HONEY CREMA - DIA DE LOS MUERTOS RECIPES
3 DESSERT IDEAS WITH MEXICAN BUñUELOS - CHALLENGE DAIRY
BUñUELOS RECIPE | MYRECIPES
MEXICAN BUñUELOS FOR THE NEW YEAR - SIMMER + SAUCE
BUñUELOS - IMPERIAL SUGAR | RECIPES
BUNUELOS - RECIPE | COOKS.COM
QUICK BUñUELOS WITH HONEY CREMA | CACIQUE® INC.
You'll also love