Best Nutty Bunuelos Recipes
EASY BUñUELOS
These easy buñuelos start off with store-bought flour tortillas. Fried until golden and coated in a crunchy cinnamon-sugar coating!
Provided by www.kitchengidget.com
Categories Desserts & Treats
Time 25m
Number Of Ingredients 4
Steps:
- In a large pot or skillet, add at least 1 inch of oil and heat over medium-high heat (350F if using thermometer). While the oil is heating, combine the sugar and cinnamon in a shallow dish and set aside. Fry tortillas 2-3 minutes, flipping about every 15 seconds until golden brown and crisp through. Remove from oil and let the excess oil drip back into the pan. Immediately dredge or sprinkle tortillas with cinnamon-sugar mixture. Serve immediately.
Nutrition Facts : Calories 211 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 234 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MEXICAN BUñUELOS
Mexican Buñuelos - This is the basic and simple way to make a treat that I am sure many Mexicans living abroad remember their grandmothers, aunts or mothers prepare this time of the year.
Provided by Mely Martínez
Categories Desserts
Time 40m
Number Of Ingredients 16
Steps:
- Place the 1 cup of water and the piloncillo in a medium-size saucepan. Heat over medium-high heat until the piloncillo dissolves and it looks like liquid caramel.
- Carefully add the rest of the water, cinnamon stick, guavas, aniseed and orange peel and bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes. Set aside to use as a topping for the buñuelos.
- If you want a thicker consistency, simmer for a longer period of time until desired thickness. The syrup keeps well refrigerated for up to 1 week.
- Serve warm or at room temperature.
- In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and 1/2 teaspoon of salt.
- Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.
- While the dough is resting prepare your working area with a rolling pin, a large dish with paper towel or open paper bags, extra flour for rolling the circles, a large frying pan with the vegetable oil ready for the moment you start frying the Buñuelos.
- Divide the dough in 12 small balls and cover. Heat 3/4 inch of oil the large frying pan.
- Place one of the dough balls in your already floured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible without breaking the dough.
- To give that extra stretching to the Buñuelo, place on the inverted bowl or clay pot covered with the pastry towel and pull the edges very gentle. The Buñuelo should be thin almost transparent. Before cooking, some people like to place all the already former buñuelos over a clean tablecloth, in a large table, making sure they don't touch each other. This step will dry the dough, the buñuelos will be even crispier, and absorb less oil while cooking.
- Fry the buñuelos in very hot oil until they are golden and crispy. This step will take a few seconds. Place the buñuelos on a plate covered with paper towels to drain the excess oil. Serve warm or at room temperature and sprinkle with sugar. If you do not sprinkle the sugar right away they can still be nice and crispy for another day and just add the sugar at serving time. If you prefer to serve them warm, place them in your oven in a low setting for 5 minutes. Now, we need some hot chocolate to go along with the buñuelos.
Nutrition Facts : ServingSize 1 Buñuelo, Calories 105 kcal, Carbohydrate 17 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 111 mg, Sugar 1 g
BUñUELOS
These sweet fritters are a cross between doughnuts and potato pancakes. That may sound strange, but, like doughnuts or churros, they make a great break fast or snack food. Buñuelos are most often made from a combination of three roots. One is yucca (also known as cassava and, confusingly enough, tapioca and manioc); it has a tough brown skin, bright white flesh, and a tough core that should be cut out before cooking. The second is malanga (also called taro), which resembles a hairy yam but has a lovely, creamy interior, sometimes streaked with purple. Finally, there's boniato, also known as batata or Cuban sweet potato. It's in the same family as sweet potatoes and yams (and either can be substituted here). The reddish skin encases white flesh, which is dry and has a subtle sweetness. All three of these can be found at major good supermarkets and Latin groceries, right next to one another.
Yield makes 10 servings
Number Of Ingredients 11
Steps:
- Put the yucca, malanga, and boniato into a large saucepan and cover with cold water. Bring to a boil, then lower the heat and simmer until tender, about 30 minutes.
- Meanwhile, put the sugar, cinnamon, and star anise into a medium saucepan and stir in 3 cups water until the sugar dissolves. Set over medium low heat and simmer until syrupy and golden, about 40 minutes. Remove from the heat and cool.
- Transfer the yucca, malanga, and boniato and 1/2 cup of their cooking liquid to a large mixing bowl. Mash with a potato masher or fork until smooth. When the mixture has cooled, stir in the aniseed, salt, and eggs. Using a wooden spoon, stir in the flour, adding more as necessary, until a moldable dough is formed.
- Divide the dough in half, then roll each piece into a long snake, 1 inch in diameter. Cut each snake into 7-inch lengths and form each piece into a figure eight, pinching the ends and center shut.
- Put about 3 inches of oil in a deep saucepan and heat over medium-high heat until it reaches 350°F (a pinch of the dough sizzles, but not violently). Gently drop the figure eights into the oil and fry, turning once, until golden brown, 5 to 10 minutes. Work in batches, taking care not to crowd the fritters. Drain on paper towels, drizzle with the syrup, and serve immediately.
- Omit the spicy sugar syrup; sprinkle confectioners' sugar or a mixture of 3 tablespoons sugar mixed with 1 tablespoon ground cinnamon over the buñuelos.
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