Diana's Desserts - www.dianasdesserts.com


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Servings: Makes aproximately 24 Buñuelos
In Mexico, Buñuelos are eaten at Christmas time and at New Years. Sometimes the "fried" tortilla's topped with a cinnamon-sugar mixture are served with melted chocolate drizzled over them or a Cinnamon-Sugar syrup or Maple syrup is spooned over them for an especially rich treat.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
2 tablespoons shortening
2 beaten eggs
1/3 cup milk
Cooking oil for frying
Sugar, Cinnamon Sugar, or Cinnamon-Sugar Syrup (see recipes below)

1. In a mixing bowl stir together flour, baking powder, salt, and cream of tartar. Cut in shortening until thoroughly combined. Make a well in center of flour mixture.

2. In a small mixing bowl combine eggs and milk. Add to flour mixture all at once. Stir just until dough clings together.

3. On a lightly floured surface knead dough about 2 minutes or until smooth. Divide dough into 24 equal portions; shape each portion into a ball. Cover dough and let rest for 15 to 20 minutes.

4. In a heavy 10-inch skillet heat 3/4 inch oil to 375 degrees F (190 C). Meanwhile, on a lightly floured surface, roll each ball into a 4-inch circle.

5. Fry 1 circle at a time in hot oil for 1 to 1-1/2 minutes on each side or until golden. Drain on paper towels. Sprinkle with sugar or Cinnamon Sugar, or drizzle with Cinnamon-Sugar syrup or maple syrup.

Makes 24 Buñuelos.

Cinnamon Sugar:
In a mixing bowl stir together 1/2 cup sugar and 1 teaspoon ground cinnamon.

Cinnamon-Sugar Syrup:
In a small saucepan combine 1/2 cup sugar, 1/4 cup packed brown sugar, 1/4 cup water, 1 tablespoon corn syrup, and 3 inches stick cinnamon or dash ground cinnamon. Bring to boiling. Reduce heat and boil gently, without stirring, about 20 minutes or until thick. Discard cinnamon stick.

Makes about 2/3 cup syrup.

Source: DianasDesserts.com
Date: April 8, 2004


Reviewer: yolanda esparza
Reviewer: Alice
Your recipe sounds very similar to the one my mother from Zacatecas taught me, except she boiled water with anise and stick cinnamon instead of milk and also after rolling tortillas very thin we would let them air out until mostly dry, that made them fry crisper and didn't spatter when fired in oil.

Reviewer: Rosario
My mom never added eggs or milk to the dough, may be someone in the USA changed the original recipe.


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