Bunuelos With Orange Syrup Recipes

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MEXICAN BUñUELOS RECIPE



Mexican Buñuelos Recipe image

Light, crispy, and dusted with cinnamon sugar, this gorgeous Mexican Buñuelos recipe is the perfect dessert all year round.

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 12

1 cup (8floz/225ml) boiling water
1 tablespoon anise seeds
2 cups (10oz/284g) all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 large egg
1 tablespoon (½oz/14g) butter ((melted))
1 teaspoon vanilla extract
Canola oil ((for frying))
¼ cup (2oz/57g) granulated sugar
1 tablespoon ground cinnamon

Steps:

  • Combine the boiling water and anise seeds and let steep until the water cools but is still warm. Strain out and discard the seeds, reserving the tea.
  • In a medium bowl combine the flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the egg, butter, and vanilla, and then knead into the flour mixture.
  • Add the warm anise tea, 1 tablespoon at a time, until a soft and smooth dough is formed (you won't need all the liquid). Cover and let the dough rest for 30 minutes.
  • While your dough is resting mix together the sugar and cinnamon for the cinnamon sugar. Set aside.
  • After the dough has rested, divide it into 12 equal portions and on a floured surface, roll the dough as thinly as possible. You can stack the rolled portions between sheets of parchment to prevent sticking.
  • Heat about 1 inch (3cm) of oil in a frying pan and set up a baking sheet lined with a wire rack or paper towels on the counter next to the pan. Place a bowl of cinnamon sugar nearby.
  • When the oil is hot (about 350°F/180°c), fry the buñuelos for a minute or two, pressing down into the oil, until golden brown. Flip and fry the other side for a minute or two, until golden brown.
  • Transfer to the rack or paper towels to let drain for a minute, and then sprinkle with cinnamon sugar while still hot. Repeat with the remaining buñuelos.
  • Best enjoyed straight away! Store cooled buñuelos in an airtight container for up to 3 days.

BUNUELOS WITH ORANGE SYRUP



Bunuelos With Orange Syrup image

Make and share this Bunuelos With Orange Syrup recipe from Food.com.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h20m

Yield 12-14 bunuelos

Number Of Ingredients 12

1 cup brown sugar
1 teaspoon cinnamon
1 cup orange juice
1 cup water
4 cups flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
2 tablespoons vegetable shortening
3/4 cup orange juice
3/4 cup water

Steps:

  • combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
  • remove from the heat and set aside.
  • rewarm if necessary before serving time.
  • for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
  • add the shortening and mix with your fingertips to combine.
  • stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
  • dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
  • the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes.
  • divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes.
  • if not for use immediately, the dough can be refrigerated for up to 4 hours.
  • dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
  • trim any ragged edges and discard them.
  • To avoid toughening the dough roll it out only once.
  • cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together.
  • pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375.
  • gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface.
  • avoid spooning oil over the top of the frying bread, as it will balloon too much.
  • when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
  • cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
  • repeat the frying process with the remaining dough.
  • drizzle the syrup over the bunuelos and serve immediately.

BUNUELOS WITH ANISE SYRUP



Bunuelos with Anise Syrup image

Categories     Fruit Juice     Rum     Citrus     Breakfast     Brunch     Dessert     Fry     Cinco de Mayo     Orange     Spring     Anise     Cinnamon     Bon Appétit     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16

Number Of Ingredients 17

Syrup
4 cups water
4 cones piloncillo* (about 14 ounces), coarsely chopped
1 orange, quartered
1/2 large lime
3 cinnamon sticks
1 tablespoon aniseed
Buñuelos
3/4 cup water
3/4 cup orange juice
1 large egg
3 tablespoons sugar
3 tablespoons lard, melted, cooled
1 tablespoon dark rum
1/2 teaspoon salt
5 cups (about) all purpose flour
Vegetable oil (for frying)

Steps:

  • 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.

MEXICAN BUñUELOS WITH PILONCILLO SYRUP



Mexican Buñuelos With Piloncillo Syrup image

These buñuelos, which are made by deep-frying dough shaped like a disk, are typically eaten year-round as a street food in Mexico. But buñuelos are most popular around the Christmas season when many people make them on Nochebuena, or Christmas Eve. The ingredients in buñuelos vary depending on the region, but this version is adapted from Mely Martínez, a food blogger and the author of "The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico." The dough is rolled out flat, and though it's not called for here, can be laid on an inverted bowl covered with a pastry cloth or parchment to stretch it even thinner (similar to when women flattened the dough on their knees) to make a crispy, paper-thin buñuelo. The finished buñuelos are topped with granulated sugar and spiced syrup made with cinnamon, anise, orange zest and piloncillo, a raw form of cane sugar.

Provided by Christina Morales

Categories     finger foods, pastries, project, dessert

Time 2h

Yield 12 buñuelos

Number Of Ingredients 14

1 (12-ounce/340 gram) piloncillo cone, chopped into chunks or slivers (see Tip)
1 cinnamon stick
6 guavas, fresh, or frozen and thawed, cut into quarters (optional)
1/4 teaspoon whole anise seeds
1 (3-inch) strip orange peel
2 cups/256 grams all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 tablespoon/13 grams granulated sugar, plus more for sprinkling
1/2 teaspoon table salt
1 large egg
1 tablespoon/15 grams unsalted butter, melted and cooled
1 teaspoon vanilla extract
Up to 3/4 cup/180 milliliters warm water, as needed
2 cups/475 milliliters vegetable oil

Steps:

  • Make the piloncillo syrup: In a medium saucepan, heat 1 cup/240 milliliters water and the piloncillo over medium-high until the piloncillo dissolves, the liquid has thickened slightly and is caramel-colored, about 5 minutes. Carefully add 2 1/2 cups/600 milliliters water to the pan, along with the cinnamon stick, guavas (if using), anise seeds and orange peel. Bring the mixture to a boil over medium-high, then reduce the heat to low and simmer until syrupy, about 30 minutes. If you'd like it thicker, cook for a bit longer. Strain the syrup into a small bowl and set it aside. (You should have about 1 1/4 cups/60 milliliters.)
  • Make the buñuelos: In a large bowl, combine the flour, baking powder, sugar and salt. Form a well in the center and add the egg, melted butter and vanilla extract. Using a wooden spoon or your hands, stir the ingredients together until the mixture resembles coarse meal. Slowly add the warm water, 1 tablespoon/15 milliliters at a time, constantly mixing then kneading, until the dough is soft and smooth. (You may not need all of the water.) Cover the dough with a clean kitchen towel and let it rest for 30 minutes. On a lightly floured surface, divide the dough into 12 small balls and cover with the kitchen towel. (At this point, you can wrap the balls tightly with plastic wrap and freeze for up to two months. Bring to room temperature before rolling out and frying.)
  • In a large, high-sided skillet, pour the vegetable oil until it's about 3/4-inch high and heat over medium high to 350 degrees. When the oil is ready, a small piece of dough should sizzle immediately when dropped in.
  • While the oil is heating, roll out the dough: Work with one ball at a time, and leave the others covered while you work. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a paper-thin 8-inch circle. (It should be almost transparent but not tear.) As you roll, move and flip the dough and add more flour as necessary so it doesn't stick. Set aside on a lightly floured surface. Repeat with the remaining balls.
  • Fry the buñuelos, one at a time, until golden brown and crispy, 20 to 40 seconds per side. Use tongs to gently flatten the dough as it cooks to help prevent it from curling. Place the fried buñuelos on a paper towel-lined plate. Immediately sprinkle the buñuelos with granulated sugar, drizzle the syrup and serve. (Store leftovers in an airtight plastic container at room temperature for up to three days. Recrisp in a 300-degree oven for 5 minutes and sprinkle with granulated sugar.)

CUBAN BUñUELOS WITH ANISE SYRUP



Cuban Buñuelos With Anise Syrup image

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

Categories     dessert

Time 2h30m

Yield 14 buñuelos

Number Of Ingredients 15

1 cup granulated sugar
1 whole star anise
1 cinnamon stick
1 (3-inch) strip lime peel
1 tablespoon lime juice
1/2 pound peeled yuca, cut into 1-inch pieces, or precut frozen yuca (see Tip)
1/4 pound peeled boniato, cut into 1-inch pieces
1/4 pound peeled malanga, cut into 1-inch pieces
1/4 pound peeled ñame, cut into 1-inch pieces
1 tablespoon kosher salt (Diamond Crystal)
1 teaspoon whole anise seeds
1/4 pound peeled calabaza (or other winter squash or pumpkin), cut into 2-inch pieces
3 to 4 cups all-purpose flour, plus more for dusting
3 large eggs, beaten
2 cups canola oil

Steps:

  • 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



Bunuelos image

Mexican fried cookies.

Provided by Rosina

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 9

4 eggs
¼ cup white sugar
1 teaspoon vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup white sugar
1 teaspoon ground cinnamon
1 cup vegetable oil for frying

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

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