BUNUELOS
Mexican fried cookies.
Provided by Rosina
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
- Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
- Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
- Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 55.7 g, Cholesterol 93 mg, Fat 6.1 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 1.2 g, Sodium 387.3 mg, Sugar 31.5 g
MEXICAN BUNUELOS
My mom used to make these every year with her Spanish class students. We LOVE them! Kind of a mexican version of elephant ears, but different. VERY addicting! This makes a lot, so you may want to cut the recipe in half.
Provided by Wildflour
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, mix flour, baking powder, salt and sugar. In smaller bowl, beat eggs and milk. Add this gradually, beating, to flour mixture.
- Add a half a stick melted butter, beat.
- Place dough on floured surface and knead til silky and elastic.
- Roll into balls or ropes, and flatten with the palm of your hand.
- Fry in hot oil, (370º), til golden.
- Drain on paper towels.
- Roll/toss in cinnamon/sugar mix.
Nutrition Facts : Calories 121.5, Fat 2.9, SaturatedFat 1.6, Cholesterol 22, Sodium 140.3, Carbohydrate 20.6, Fiber 0.6, Sugar 4.2, Protein 3
BUNUELOS
Steps:
- Sift together all dry ingredients. Whisk the milk, egg, and anise seed until frothy. Combine flour and milk mixtures to make a dough.
- On a floured surface, knead for 5 to 10 minutes. Cut into approximately 30 pieces and shape into balls. Cover with a cloth and let stand for 20 minutes.
- In a heavy pan, heat the oil to 350 degrees and fry the bunuelos 3 to 5 minutes or until golden brown. Drain on paper towels and serve with Cinnamon Wine Sauce.
- Cinnamon wine sauce: Simmer all ingredients, constantly stirring until the sugar is dissolved. Spoon over the bunuelos.
BUNUELOS
Steps:
- In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool.
- In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.
BUNUELOS
Baking rather than frying the tortillas gives these a crispier texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. In a small bowl, combine sugar and cinnamon; set aside. Cut tortillas into 2 1/2-inch-wide strips. Lay strips in a single layer on a baking sheet, brush with melted butter, and sprinkle with sugar mixture. Bake until golden, 10 to 15 minutes. Repeat with remaining tortillas. Serve with vanilla ice cream.
BUNUELO (COLOMBIAN DONUTS)
This is a big favorite of my husband who is from Bogotá. I finally got them almost right, I just lack a little in technique. There really is no substitute for the Colombian queso fresco. These are kind of fun to make because they roll around in the hot oil while they cook.
Provided by threeovens
Categories Breads
Time 30m
Yield 12 doughnuts, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat deep fryer to 325°F.
- Crumble cheese thoroughly, this is a must. Mix in eggs, one at a time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a little at a time, and thoroughly combine. Are you sensing a pattern?.
- Mix in just enough milk to form a soft dough.
- Shape into large balls, smaller than a baseball, but about the size that fits in your palm. Be careful not to compact dough, it takes a light touch.
- Cook in batches in a deep fryer until dark golden brown. The bunuelo will "roll" over as it cooks numerous times, this is important for even cooking so do not overcrowd fryer. Nudge it if it doesn't roll enough. It will puff as it cooks and little appendages could puff out, don't worry, that is okay.
- Drain well and serve.
Nutrition Facts : Calories 61.1, Fat 1.2, SaturatedFat 0.5, Cholesterol 32.4, Sodium 17.8, Carbohydrate 10.8, Fiber 0.1, Sugar 0.6, Protein 1.4
MEXICAN BUñUELOS WITH PILONCILLO SYRUP
These buñuelos, which are made by deep-frying dough shaped like a disk, are typically eaten year-round as a street food in Mexico. But buñuelos are most popular around the Christmas season when many people make them on Nochebuena, or Christmas Eve. The ingredients in buñuelos vary depending on the region, but this version is adapted from Mely Martínez, a food blogger and the author of "The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico." The dough is rolled out flat, and though it's not called for here, can be laid on an inverted bowl covered with a pastry cloth or parchment to stretch it even thinner (similar to when women flattened the dough on their knees) to make a crispy, paper-thin buñuelo. The finished buñuelos are topped with granulated sugar and spiced syrup made with cinnamon, anise, orange zest and piloncillo, a raw form of cane sugar.
Provided by Christina Morales
Categories finger foods, pastries, project, dessert
Time 2h
Yield 12 buñuelos
Number Of Ingredients 14
Steps:
- Make the piloncillo syrup: In a medium saucepan, heat 1 cup/240 milliliters water and the piloncillo over medium-high until the piloncillo dissolves, the liquid has thickened slightly and is caramel-colored, about 5 minutes. Carefully add 2 1/2 cups/600 milliliters water to the pan, along with the cinnamon stick, guavas (if using), anise seeds and orange peel. Bring the mixture to a boil over medium-high, then reduce the heat to low and simmer until syrupy, about 30 minutes. If you'd like it thicker, cook for a bit longer. Strain the syrup into a small bowl and set it aside. (You should have about 1 1/4 cups/60 milliliters.)
- Make the buñuelos: In a large bowl, combine the flour, baking powder, sugar and salt. Form a well in the center and add the egg, melted butter and vanilla extract. Using a wooden spoon or your hands, stir the ingredients together until the mixture resembles coarse meal. Slowly add the warm water, 1 tablespoon/15 milliliters at a time, constantly mixing then kneading, until the dough is soft and smooth. (You may not need all of the water.) Cover the dough with a clean kitchen towel and let it rest for 30 minutes. On a lightly floured surface, divide the dough into 12 small balls and cover with the kitchen towel. (At this point, you can wrap the balls tightly with plastic wrap and freeze for up to two months. Bring to room temperature before rolling out and frying.)
- In a large, high-sided skillet, pour the vegetable oil until it's about 3/4-inch high and heat over medium high to 350 degrees. When the oil is ready, a small piece of dough should sizzle immediately when dropped in.
- While the oil is heating, roll out the dough: Work with one ball at a time, and leave the others covered while you work. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a paper-thin 8-inch circle. (It should be almost transparent but not tear.) As you roll, move and flip the dough and add more flour as necessary so it doesn't stick. Set aside on a lightly floured surface. Repeat with the remaining balls.
- Fry the buñuelos, one at a time, until golden brown and crispy, 20 to 40 seconds per side. Use tongs to gently flatten the dough as it cooks to help prevent it from curling. Place the fried buñuelos on a paper towel-lined plate. Immediately sprinkle the buñuelos with granulated sugar, drizzle the syrup and serve. (Store leftovers in an airtight plastic container at room temperature for up to three days. Recrisp in a 300-degree oven for 5 minutes and sprinkle with granulated sugar.)
CUBAN BUñUELOS WITH ANISE SYRUP
For many Cubans, the Christmas season means that frying buñuelos for dessert is almost as important as serving roast pork for dinner. Buñuelos have roots in Spain, particularly a Spain once under Muslim rule, but the Cuban version, spiced with anise and shaped into figure eights, highlights the island's abundance of root vegetables like yuca, boniato, malanga, ñame and calabaza. They can be found in many Latino grocery stores, and they give the buñuelos a pillowy, doughnutlike texture inside and crisp up when deep-fried. This recipe is adapted from "The Cuban Table: A Celebration of Food, Flavors and History" by Ana Sofía Peláez.
Provided by Christina Morales
Categories dessert
Time 2h30m
Yield 14 buñuelos
Number Of Ingredients 15
Steps:
- Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
- Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
- While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
- Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
- In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.
More about "bunuelos recipes"
BUñUELOS - TRADITIONAL SPANISH RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (3)Total Time 50 minsCategory DessertCalories 592 per serving
- While kneading at medium speed, gradually incorporate the milk until obtaining a smooth and homogeneous dough.
BUNUELOS COLOMBIANOS (COLOMBIAN CHEESE FRITTERS) RECIPE
From thespruceeats.com
4.1/5 (19)Total Time 50 minsCategory Dessert, AppetizerCalories 135 per serving
BUNUELOS, MEXICAN FRIED DOUGH FRITTERS - AMIGOFOODS
From blog.amigofoods.com
BUñUELOS: A CHRISTMASTIME TREAT AND COMMON STREET FOOD - THE …
From nytimes.com
HOW TO MAKE MEXICAN BUñUELOS RECIPE (QUICK AND EASY)
From mexicoinmykitchen.com
BUñUELOS (AN AUTHENTIC MEXICAN RECIPE) - HOUSE OF YUMM
From houseofyumm.com
BUñUELOS RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE AUTHENTIC MEXICAN BUñUELOS - 2022 - MASTERCLASS
From masterclass.com
CUBAN CHRISTMAS PASTRY (BUNUELOS - SIMPLE, EASY-TO-MAKE CUBAN, …
From icuban.com
BUNUELOS OR BUñUELOS AUTHENTIC MEXICAN RECIPE - MEXGROCER
From mexgrocer.com
GUATEMALAN BUñUELOS - THE FOODIES' KITCHEN
From thefoodieskitchen.com
HOW TO MAKE BUNUELOS (BINUELOS) | FOODTALK
From foodtalkdaily.com
GUATEMALAN BUñUELOS RECIPE - GROWING UP BILINGUAL
From growingupbilingual.com
HOMEMADE AUTHENTIC MEXICAN BUñUELOS RECIPE - MUY ... - MUY …
From muybuenocookbook.com
BUñUELOS (BOLIVIAN DONUTS) - CHIPA BY THE DOZEN
From chipabythedozen.com
COLOMBIAN BUñUELOS (CHEESE FRITTERS) • CURIOUS CUISINIERE
From curiouscuisiniere.com
CUBAN RECIPES | CUBAN BUñUELOS
From cubanrecipes.org
BUñUELOS RECIPE WITH TORTILLAS TO PLEASE YOUR ... - JUST MEXICAN FOOD
From justmexicanfood.com
BUñUELO | TRADITIONAL SNACK FROM SPAIN | TASTEATLAS
From tasteatlas.com
BUñUELOS - CTV
From more.ctv.ca
HOW DO YOU MAKE BUñUELOS? BEST & EASY RECIPE! - TRADITIONAL …
From traditionalspanishfood.com
CUBAN BUNUELOS RECIPE - PETITE GOURMETS
From petitegourmets.com
BUñUELOS | CANADIAN LIVING
From canadianliving.com
SPANISH BUñUELOS RECIPE - SPANISH SABORES
From spanishsabores.com
BUñUELOS - VEGAN MEXICAN FOOD
From veganmexicanfood.com
BUñUELOS | FOOD CHANNEL
From foodchannel.com
FROM ZALABIA TO BUñUELOS: FOOD THAT TRAVELS | EGYPTIAN STREETS
From egyptianstreets.com
LIGHT & CRISP MEXICAN BUñUELOS - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
HOW TO MAKE BUñUELOS: THE ORIGINAL MEXICAN RECIPE! - YOUTUBE
From youtube.com
MEXICAN BUNUELOS RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
BUNUELOS - COOKIST.COM
From cookist.com
DISNEY ENCANTO'S BUñUELOS RECIPE - YUMMY.PH
From yummy.ph
EASY BUñUELOS (4 INGREDIENT MEXICAN DESSERT!) - KITCHEN GIDGET
From kitchengidget.com
BUñUELOS (MEXICAN FRITTERS) + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
TRADITIONAL BUñUELOS WITH PILONCILLO SYRUP - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
COLOMBIAN BUñUELOS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE PERFECT COLOMBIAN BUñUELO - AMIGOFOODS
From blog.amigofoods.com
BUñUELOS COLOMBIANOS (COLOMBIAN BUñUELOS) - MY ... - MY …
From mycolombianrecipes.com
BUñUELO - WIKIPEDIA
From en.wikipedia.org
ABOUT BUNUELOS | IFOOD.TV
From ifood.tv
TRADITIONAL COLOMBIAN FOOD RECIPE: HOW TO COOK BUñUELOS - COLTURE
From colture.co
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #5-ingredients-or-less #desserts #lunch #snacks #american #mexican #southwestern-united-states #tex-mex #easy #beginner-cook #grains #dietary #low-cholesterol #seasonal #inexpensive #low-in-something #pasta-rice-and-grains #taste-mood #sweet #3-steps-or-less
You'll also love