Buñuelos

 

 

I can't believe April has come and gone and we are headed into May. Does anyone have any exciting plans for the Summer? We are hoping to visit my husbands family in Southern California.

 

Last weekend we pulled out the slip n' slide for the first time this year (it was 80's last weekend) and my 2 and 3 year old acted amazed. They are still practicing how it works but my 2 year old was so proud of his 2 inch slide! We were too!

 

Anyways, with holidays right around the corner, these little donuts would make a perfect dessert/treat for your loved ones. I seriously have an obsession with all things Sopapilla, Bunuelo, and pan dulce related. There is truly nothing better than the combination of fried dough and cinnamon-sugar.

 

These are also fairly easy to whip up, but are best when left to dry for a couple of hours to over night. My patience is obviously limited so mine only dried for 30 minutes.

 

Let's get this party started OK!?

 

For the Dough:

(makes 10-12 buñuelos)

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon orange zest

pinch of salt

1/2 teaspoon cinnamon

4 Tablespoons unsalted butter

1/2 cup milk

1/2 teaspoon vanilla

1 egg, lightly beaten

1/2 teaspoon vegetable oil

 

Vegetable Oil for Frying

 

Cinnamon Topping:

1/2 cup sugar

3/4 teaspoon cinnamon

 

In a large bowl, whisk together the flour, baking powder, orange zest, pinch of salt and cinnamon.

Set aside.

In a small saucepan, over medium heat, melt together the butter, milk, and vanilla and bring to a soft boil and shut off the heat. Temper a small amount of the mixture into your beaten egg, then add it to the sauce pan.

Pour immediately into your dry ingredients and mix with your hands (dough will be sticky)

With floured hands, and a floured work surface, knead your dough until it forms a smooth ball, 1-2 minutes. Remove 2-inch portions and roll into a ball, place on a floured work surface, and using your rolling pin, roll into a flat tortilla about 4 inches wide.

Place on a parchment lined plate and let them dry for 30 minutes to overnight for crispier buñuelous.

In a medium pot, place oil to equal 3/4-1 inch high. Heat to 350 degrees and place your bueñuelo, frying until golden and puffed and turning. Place the bunuelos on a cooling rack standing up.
Mix the ingredients for the cinnamon-sugar topping in a plate or bowl and sprinkle over warm buñuelos.

The buñuelos are best served warm with a drizzle of honey and a scoop of vanilla ice cream!

 

YUMMMMMMMM! And I apologize for how sporadic the chit chat was in this blog post...