Diana's Desserts - www.dianasdesserts.com


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