Рецепт Buñuelos
On the Menu Today~
Let's celebrate Cinco de Mayo with
Buñuelos!
Buñuelos are the perfect ending to any celebration..
and Boy, are they Good!!
Buñuelos' is the Spanish word for 'fritters'.
Buñuelos are served for numerous festive occasions and
celebrations, from Christmas and Thanksgiving
to birthdays and baptisms.
It is thought that Buñuelos originate from Spain.
During the Spanish settlement of the Americas,
explorers brought the Buñuelo tradition with them.
These Buñuelos, or fritter snacks,
are consumed throughout Latin America and
are also popular in Colombia, Nicaragua, and Cuba.
Although the ingredients vary slightly,
throughout the different regions,
each recipe made according to local tastes and customs.
Many countries add anise tea to the dough,
others sprinkle them with sugar or
a cinnamon-sugar mixture.
Some regions drizzle Buñuelos with honey,
jam or cream, while others make a syrup called;
piloncillo syrup.
What is Piloncillo?
Pronounced: pee-lon-SEE-yoh
Piloncillo is made from pure,
unrefined sugar that is pressed into a cone shape.
It tastes very similar to brown sugar,
with the added hint of molasses flavor.
(even though piloncillo does not contain molasses)
You can use it for anything that calls for brown sugar.
Its name means "little pylon" because of it's shape.
The smaller cones are usually around 1 ounce and
the large cones are around 8 ounces.
They come in light, "blanco" and dark "oscura"
If you don't have piloncillo on hand,
you can substitute 1 cup of dark brown sugar and
1 tablespoon molasses for each 8 to 9 oz cone.
Many people of Hispanic heritage believe Buñuelos
bring good luck when eaten during the holiday season.
Therefore, Buñuelos are extremely popular on Christmas
among the Mexican/Hispanic community.
Sprinkle Buñuelos with sugar, cinnamon-sugar or
serve with Piloncillo Syrup, recipe follows.
Buñuelos
Makes 12
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon butter, melted and cooled
- 3/4 cup warm water, see note*
- 1 teaspoon vanilla extract or orange liqueur
- 2 cups vegetable oil to fry the Buñuelos
In a large bowl mix flour, baking powder, sugar and salt. Form a well in the center, add the egg, melted butter and vanilla extract. Mix until mixture resembles a coarse meal.
Slowly add the water, 1 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 rest for 30 minutes.
Divide the dough into 12 balls and cover. Heat the oil in the large frying pan to 375º
Place one of the dough balls on a floured work surface and stretch with your rolling pin. Roll out each ball to form a circle as thin as possible without breaking the dough.
Fry the Buñuelos in very hot oil until they are golden and crispy (it will only take a few seconds)
Place Buñuelos on a plate covered with paper towels to drain excess oil. Sprinkle with the cinnamon-sugar mixture.
Cinnamon-sugar mixture:
1/4 cup sugar
1/2 teaspoon ground cinnamon
Mix ingredients together
*Note:
Anise tea is often used instead of plain water
when making Buñuelos.
Giving a sweet aroma and
taste to the finished Buñuelos.
To make anise tea
1 1/2 cups water
1 tablespoon anise seeds
Place water in a small saucepan.
Bring water to a boil
Add the anise seeds, remove from heat and to set aside to cool.
Strain, use the amount needed to make the dough.
Buñuelo should be thin, almost transparent before frying.
Some people like to place all the formed Buñuelos
on a clean tablecloth set over a large table,
making sure they don't touch each other and
let them dry out for a short time.
This step will dry the dough and
the Buñuelos will become crispier and
absorb less oil while frying.
Serve Buñuelos with Piloncillo Syrup.
Here's the recipe~
Piloncillo Syrup
3 1/2 cups water
12 oz piloncillo cones
1 stick cinnamon
6 guavas chopped or cut into quarters
1/2 teaspoon anise seed
1/4 of an orange peel
Place the 1 cup of water and the piloncillo in a medium 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. Bring to a boil. Cook for about 6 minutes, stir and boil for 4 more minutes.
For a thicker consistency, simmer for a longer period of time until desired thickness.
The syrup keeps in the refrigerator for up to one week.
Serve warm with Buñuelos
Buñuelos, Mexican, Dessert, Cinnamon, Sugar, Fried, Dough
Recipe adapted from: Mexico in my Kitchen