Mexican Fried Sweet Puffs Recipes

HOMEMADE AUTHENTIC MEXICAN BUñUELOS RECIPE (SWEET FRITTERS)

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.

SWEET POTATO PUFFS

Steps:

• Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside.
• In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside.
• On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry.
• Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot.

CINNAMON SWEET PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
• Bake in the preheated oven until golden brown, about 15 minutes.

MEXICAN FRIED SWEET PUFFS

Steps:

• In a medium bowl, combine flour, salt, baking powder and sugar. With a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Beat egg and milk together add to flour, stirring until well mixed. Knead gently on a lightly-floured surface until smooth and elastic, about 2 minutes. Divide dough into 1-inch balls and let stand, covered, 15 minutes. On a floured surface roll into 4-inch circles. Cut a small hole in the center place circles on waxed paper until ready to fry do not stack. Preheat vegetable oil at least 1-inch deep to 375° F. Fry until puffed and golden, about 30 seconds per side. Drain on paper towels.Note: These are delicious drizzled with honey.

FRIED MOZZARELLA PUFFS

Steps:

• Combine water, butter, and salt in a saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until a dough starts coming together. Cook, scraping up and stirring the dough, for 2 to 3 minutes.
• Remove from heat; transfer dough to a mixing bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
• Seal dough and spatula with plastic wrap and refrigerate in the bowl until cool, about 1 hour.
• In the meantime, season marinara sauce with oregano, red pepper flakes, balsamic vinegar in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use.
• Grate mozzarella cheese over the dough and stir to combine.
• Heat oil to 350 degrees F (175 degrees C) in a deep fryer or heavy-duty pan over medium heat. Preheat oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.
• Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons. Fry puffs, 5 or 6 at a time, in the hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in low oven while frying the rest. Serve with hot marinara sauce.

MEXICAN FRIED SWEET PUFFS

Steps:

• In a medium bowl, combine flour, salt, baking powder and sugar. With a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Beat egg and milk together add to flour, stirring until well mixed. Knead gently on a lightly-floured surface until smooth and elastic, about 2 minutes. Divide dough into 1-inch balls and let stand, covered, 15 minutes. On a floured surface roll into 4-inch circles. Cut a small hole in the center place circles on waxed paper until ready to fry do not stack. Preheat vegetable oil at least 1-inch deep to 375° F. Fry until puffed and golden, about 30 seconds per side. Drain on paper towels.Note: These are delicious drizzled with honey.

FRIED SWEET PUFFS (BUNUELOS)

Steps:

• Directions.
• Mix flour, baking powder together in a large bowl. Add sugar and salt and mix. Add butter to bowl, and use a fork to crumble the mixture, making sure to mix in the butter evenly. In a separate bowl, beat the eggs and add milk to bowl and mix. Add mixture to the large bowl with flour mixture, and mix. Sprinkle flour on a flat kneading board and knead the dough until smooth. Break off small pieces of dough and roll into balls.
• Heat pan with canola oil, and fry balls until golden brown, frying on all sides. Drain on paper towels, and sprinkle with cinnamon-sugar. You may optionally add glaze to the bunuelos for extra sweetness. Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 minutes Let cool. Pour glaze over bunuelos and allow them to absorb the glaze for about an hour. Serve using serving plate and enjoy!