South Of The Border Doughnuts Bunuelos Recipes

SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)

Steps:

• In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
• In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
• Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
• In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.

BUNUELOS CRIOLLOS

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.

BUNUELO (COLOMBIAN DONUTS)

Steps:

• Heat deep fryer to 325°F.
• Crumble cheese thoroughly, this is a must. Mix in eggs, one at a time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a little at a time, and thoroughly combine. Are you sensing a pattern?.
• Mix in just enough milk to form a soft dough.
• Shape into large balls, smaller than a baseball, but about the size that fits in your palm. Be careful not to compact dough, it takes a light touch.
• Cook in batches in a deep fryer until dark golden brown. The bunuelo will "roll" over as it cooks numerous times, this is important for even cooking so do not overcrowd fryer. Nudge it if it doesn't roll enough. It will puff as it cooks and little appendages could puff out, don't worry, that is okay.
• Drain well and serve.

NUTTY BUNUELOS

Steps:

• Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
• Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
• Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.