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How To Make Bunuelos - A Mexican Pastry With Cinnamon And Sugar

This Mexican dessert is traditionally served at Christmas time. These are sort of like fritters or cinnamon donuts. Very yummy. In Mexico these crisp pastries, are often eaten as a mid-afternoon sweet. Bunuelos are coated in a sugar cinnamon mixture and terrific eaten warm right off the stove. They are very hard to resist. Why not make this heavanly mexican dessert and finish off your next Mexican food fiesta in style. Try them for breakfast with a cup of coffee or Mexican hot chocolate or anytime at all for a snack.
Ingredients
  Plain flour 3 1⁄3 Cup (53.33 tbs)
  Salt 1 Teaspoon
  Baking powder 1 Teaspoon
  Sugar 1 1⁄2 Tablespoon
  Melted butter 1⁄4 Cup (4 tbs)
  Eggs 2
  Milk 3⁄4 Cup (12 tbs)
  Canola oil 300 Milliliter (for frying)
For the toppings
  Sugar 1 Cup (16 tbs)
  Cinnamon 1 Tablespoon
Directions

GETTING READY
1. In a bowl combine sugar and cinnamon for the toppings.

MAKING
2. In the meantime shift 4 cups of flour onto a sheet of wax paper, measure 3 1/3 cups from the total flour and add salt, baking powder and sugar and sift all the ingredients into a mixing bowl, sifting the flour twice will make it light and airy.
3. Add the butter and mix it in with your fingertips. until it has the consistency of corn meal.
4. In a separate bowl, add the eggs and beat gently. Add the milk and combine well.
5. Once done pour the milk & egg mixture into the flour mixture and stir with a spoon until you form smooth dough.
6. Transfer the dough on a board and knead the dough lightly for 3 minutes or until it’s smooth.
7. Once the dough is ready, pinch a small piece about ¾ to 1 inch in diameter, shape it into a ball, when all the balls are ready let it rest for 15 minutes.

FINALIZING
8. In a 2 quart saucepan, pour the oil and heat up the oil to 350 degree on medium heat, do not smoke the oil.
9. After 15 minutes lightly dust a wooden cutting board with flour and roll out each ball into a thin pancake about 1/8 inch thick and 4 inches in diameter. Place your circles of dough on a sheet of wax paper.
10. Fry the circles of dough in hot oil for 30 seconds on each side or until it turns a golden brown.
11. Once done, remove them with tongs and drain on paper towels, let it cool.
12. Once cooled, gently sprinkle the cinnamon & sugar mixture on both the sides of the bunuelos and, set on paper towels to cool.

SERVING
13. Serve them for breakfast with a cup of coffee or Mexican hot chocolate.

TIPS
Play with the temperature of the oil by noticing how long it takes for the dough to turn golden brown. If it takes longer than 30 seconds, turn up the heat a bit. If you notice the dough turning dark brown in ten seconds, turn the heat down.

If using a zip lock bag then place one bunuelos in the zip lock bag to coat

Things You Will Need
2 Quart pan
was paper
rolling pin
candy thermometer
tongs

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Dessert
Taste: 
Sweet
Method: 
Deep Fried
Dish: 
Fritter
Occasion: 
Christmas
Ingredient: 
Flour
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes
Servings: 
12
Story
Bunuelos are a delicious Mexican dessert that I will show you step by step how to make. Bunuelos are somewhat similar to churros in that both are a dough that is deep fried in oil. And both are coated in cinnamon and sugar. Many make these at Christmas time or New Years because they are so special. When I first made them, I made them with my son. He took most of them to school to share with his friends. He was very popular that day! So share making this with your children, they will love it. I could eat these any time. They remind me somewhat of snickerdoodles with their sugar and cinnamon topping.
Subtitle: 
A Mexican Pastry With Cinnamon And Sugar

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