Buñuelos Dulces Recipe 465

SPANISH BUñUELOS RECIPE

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!

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.

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:

• Heat oven to 350 degrees. In a small bowl, combine sugar and cinnamon; set aside. Cut tortillas into 2 1/2-inch-wide strips. Lay strips in a single layer on a baking sheet, brush with melted butter, and sprinkle with sugar mixture. Bake until golden, 10 to 15 minutes. Repeat with remaining tortillas. Serve with vanilla ice cream.

CUBAN BUñUELOS WITH ANISE SYRUP

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.