Bunuelos may be served sprinkled with a
cinnamon-sugar mixture or with warmed honey. Another favorite
way is to serve them drizzled with a brown sugar syrup flavored
with a stick of cinnamon.
Bunuelos (Mexican Fritters)
- 4 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
2 teaspoons salt
2 large beaten eggs
3/4 cup milk
1/4 cup melted butter
Vegetable oil for frying
- Cinnamon-Sugar Mixture (recipe follows)
- Brown Sugar Syrup (recipe follows)
- Powdered sugar for sprinkling (optional)
- Whisk flour, sugar, baking powder and
salt together in a bowl; set aside.
- In a small bowl, beat together the eggs
and milk. Stir egg/milk mixture into
flour mixture; add the melted butter and mix well. (Dough should
be easy to handle, if too stiff add 1 to 2 tablespoons more milk;
be careful not to make dough sticky.)
- Turn dough out onto a lightly floured
surface and knead until very smooth.
- Divide into 18 to 24 pieces. Shape into
balls; cover with a cloth and let stand for 20 minutes.
- Roll each ball on a lightly floured surface
into 4 to 6-inch rounds. Let the rounds stand for 5 minutes.
- In large, deep skillet, heat about 2-inches
of oil over medium-high heat or to 375*F (190*C). Fry dough,
one or two pieces at a time, until puffed and golden on both
side. Drain well on paper toweling. Sprinkle with Cinnamon-Sugar
Mixture or drizzle with Brown Sugar Syrup and sprinkle lightly
with powdered sugar, if desired. Serve warm.
Makes about 1 1/2 to 2 dozen.
Cook's Note:
Bunuelos freeze well. To freeze, wrap individually in foil. Crisp
them in the oven before serving again.
Cinnamon-Sugar Mixture: Combine 2 teaspoons ground cinnamon with 1/3 cup
sugar. Sprinkle mixture over hot Bunuelos.
Brown Sugar Syrup:
In a small saucepan, combine 2 cups packed dark brown sugar;
1 cup water; 2 tablespoons light corn syrup and 1 (2-inch) cinnamon
stick. Bring to a boil and simmer, uncovered, for 10 minutes.
Cool to room temperature. Drizzle over hot Bunuelos and sprinkle
lightly with powdered sugar.
