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Mexican Buñuelos
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Prep 10min
Total2hr0min
Ingredients14
Servings16
On cold winter nights, the treat I crave most is buñuelos. In Mexico, take to the streets and you’ll see women in aprons seated in front of the fire and large pots busy preparing these donut-like treats. You can enjoy them sprinkled with cinnamon and sugar, or drizzled with a cinnamon and aniseed syrup.
Now that I no longer live in Mexico, I sometimes miss going out to the street with my mom or abuelita to eat a plate of hot buñuelos and enjoy a steamy cup of atolito. The good news is, you can prepare buñuelos at home, and today I am going to teach you how.
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Ingredients
To prepare the syrup:
6oz piloncillo (Mexican brown sugar)
1star anise
2cinnamon sticks
2cups water
To prepare the buñuelos:
1cup flour + extra for preparing work surface
1cup Bisquick™ Original pancake and baking mix
1/4teaspoon salt
1egg
2tablespoons margarine
1teaspoon vanilla
3/4cup milk
1/4cup sugar
1/4teaspoon ground cinnamon
2cups vegetable oil
Directions
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1
To prepare the syrup: Mix the piloncillo, aniseed, cinnamon and water in a pot and bring to a boil over high heat. Reduce the temperature to medium-high and let cook, stirring from time to time, until the liquid has reduced and thickened slightly. Cook for approximately 20-25 minutes. Remove the cinnamon sticks and star anise, and let rest.
2
To prepare the buñuelos: In a food processor, mix the flour, Bisquick™ and salt for a few seconds. Add the egg, margarine, vanilla and milk. Mix on low for 1-2 minutes or until the dough is smooth and a little sticky.
3
Flour a clean work surface, and knead the dough until it’s sticky, but easy to remove from hands. You might need to add an extra teaspoon of flour to the dough, but no more than that.
4
Grease a baking sheet and set aside.
5
Cut the dough in half, and the two halves in half, etc. until you have 16 small dough balls.
6
Arrange on the baking sheet making sure the dough balls don’t touch. Cover with plastic wrap and let rest (in the cold oven, for example, where there is no wind) for 30-45 minutes. If it’s a hot day, let rest 30 minutes, and if it’s chilly, 45.
7
Combine the sugar and cinnamon and set aside.
8
Line a plate with paper towels, which will be used to absorb the grease once the buñuelos have been fried.
9
Flour a clean work surface. Take 1 of the dough balls and use a rolling pin to flatten until thin and approximately 5-6 inches in diameter. You will notice that the dough is very elastic. Use your fingers to carefully extend the dough, being careful not to tear it. Arrange the buñuelos on a clean surface.
10
Repeat until you have finished with all the balls.
11
Heat 1 cup of oil in a pot over high heat. Once hot, carefully dip each one in the oil; the buñuelo will take shape almost instantly. Fry until the outsides are lightly golden brown, for approximately 10-12 seconds on one side. Carefully flip with wooden tongs and fry for an additional 8-10 seconds. Remove from the oil and arrange on the paper-towel lined plate.
12
Repeat until you’ve finished with the first 8 buñuelos.
13
Turn off the stove and let the oil cool a little before disposing. Clean the frying pan with a paper towel to remove any remaining pieces of buñuelo in the bottom of pan. Add the other cup of oil and repeat until you’ve finished preparing the second batch (of 8) buñuelos.
14
Sprinkle the buñuelos with the cinnamon-sugar mix and coat with the syrup.
15
Serve, and enjoy!
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An easy way to stretch the dough is using a bowl or large, deep container and a kitchen towel. Set the bowl down, the opening face down, and cover it with a towel. Spread the dough with a rolling pin as much as you can and then set each buñuelo on top of the bowl. With your fingers, carefully continue stretching.
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No nutrition information available for this recipe
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On cold winter nights, the treat I crave most is buñuelos. In Mexico, take to the streets and you’ll see women in aprons seated in front of the fire and large pots busy preparing these donut-like treats. You can enjoy them sprinkled with cinnamon and sugar, or drizzled with a cinnamon and aniseed syrup.
Now that I no longer live in Mexico, I sometimes miss going out to the street with my mom or abuelita to eat a plate of hot buñuelos and enjoy a steamy cup of atolito. The good news is, you can prepare buñuelos at home, and today I am going to teach you how.
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