As a child, I would spend a couple of weeks with my Grandmother
in Leon, Guanajuato, Mexico. One of my favorite memories is when we used stop
by my Grandmother’s favorite traditional buñuelos stand after church. We would
talk and wait eagerly for our buñuelo while we sipped atole blanco (traditional
masa-based hot corn beverage) I can still smell the cinnamon and guava, raw-sugar syrup. I experimented with several recipes and these
crispy, cinnamon fritters remind me of the ones in Mexico. Therefore, I make them
every year during the holidays in remembrance of the happy times we used to spend together!
Ingredients:
2 Cups of All Purpose Flour
1 teaspoon of baking powder
½ Teaspoon of salt
1 egg
1 Tablespoon of melted butter or vegetable oil
½ Cup of warm water
1 teaspoon of vanilla (optional)
½ cup warm water
2 Cups of vegetable oil to fry the Buñuelos
1 cup Sugar and 1Tablespoon cinnamon to sprinkle
In a large bowl mix flour, baking powder and salt.
Form a well in the center and add the egg, and melted butter
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 plastic wrap and let it rest for 30
minutes.
While the dough is resting prepare your working area with a
rolling pin, a dish lined with paper towels, extra flour for rolling circles
and a large frying pan with vegetable oil
Divide the dough into 8 small balls and place in a plastic
bag (You can place them in the refrigerator and roll, fry them next day). Heat
¾ inch of oil in the frying pan.
Place one of the dough balls in your already flour-sprinkled-working-surface
and stretch with a rolling pin. Roll out each ball to form a circle as thin as
possible without breaking the dough. If you have a hole in the Buñuelo, don’t
worry! Once you fry it no one will notice it.
To give extra stretching to the Buñuelos, place in the
inverted bowl and pull the edges very gently. They should be thin almost
transparent.
Fry them in very hot oil for 40 seconds to 1 minute on each
side, press down gently on Buñuelo with a spoon or tong
to ensure it fries evenly. They are ready when golden and crispy. Place them on
a plate lined with paper towels and drain excess oil. Sprinkle with sugar and serve
warm or at room temperature.
Enjoy!
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