Lemon Bunuelos Recipes

BUNUELOS

Bunuelos image

Mexican fried cookies.

Provided by Rosina

Categories World Cuisine Recipes Latin American Mexican

Yield 8

Number Of Ingredients 9

Ingredients

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

BUñUELOS

Buñuelos image

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

Ingredients

4 cups flour (, sifted)
3 eggs (, lightly beaten)
¾ cup sugar
1½ cup milk (or more (at 95 F / 35˚C))
3 tablespoons anise liqueur
2 tablespoons baking powder
1 teaspoon lemon zest
1 teaspoon ground cinnamon ((optional))
Sweet olive oil (or vegetable oil (for frying))
Sugar (or icing sugar (for the decoration))
Stand mixer
Pastry bag

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 CRIOLLOS

Bunuelos Criollos image

Provided by Food Network

Categories dessert

Time 40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pound yuca, peeled, large dice
1/2 pound boniato, peeled, large dice
1/2 pound malanga, peeled, large dice
1/4 pound calabaza, peeled, large dice
3 eggs
1 teaspoon salt
1/2 teaspoon star anise, ground
1/2 cup to 1 1/2 cups all purpose flour
1/2 cup canola oil for frying
Canela Syrup, recipe follows
2 cups sugar
4 cups water
3 sticks cinnamon
3 pieces star anise
1 lemon, zested

Steps:

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.

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