Buñuelos

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 4 tbsp Butter vegetable shortening or lard, unsalted
  • 1 Pinch Salt
  • 1 tbsp Sugar
  • 1 True or ceylon cinnamon stick

• Oils & Vinegars

  • 1 Vegetable oil

• Drinks

  • 3/4 cup Orange juice, freshly squeezed

• Beer, Wine & Liquor

  • 1 tsp Anise or orange liquor

• Liquids

  • 1 cup Water

• Other

  • 1 pound piloncillo chopped or shredded (about 2 cups packed or dark brown sugar

Found on patijinich.com

Description

Directions

• To make the piloncillo syrup, in a medium sauce pan add the piloncillo, and pour the boiling water over along with the cinnamon. If the piloncillo is not chopped or shredded, let it come undone for a few minutes under the hot water. Bring to a simmer and cook over medium heat until it achieves a syrupy consistency, about 15 minutes. Remove from the heat. Remove the cinnamon, if it broke into pieces, strain the syrup into a container.
• To make the buñuelos, in the bowl of a mixer set with the hook attachment, add the flour, baking powder, salt and sugar. Make room in the middle and add the egg, anise liquor and orange juice. Begin beating, at low speed, for a couple minutes. Add the butter and continue beating for another 10 to 12 minutes. The dough should be very smooth and elastic.
• Butter a large mixing bowl. Place the dough in the bowl and cover with a kitchen towel. Let the dough rest for anywhere from 20 to 30 minutes. Divide the dough into 12 to 15 balls, of about 1½ inches, and place them in a baking sheet. Cover with a kitchen towel.
• Sprinkle your countertop and a rolling pin with flour. One by one, roll each ball into rounds of about 4 to 6 inches wide. Place each circle on top of a table or countertop. Beginning with the ones you rolled out first, continue rolling them, making sure that before each one the countertop is dusted with flour as well as the rolling pin. Roll each one as thin as you can go, without them tearing. Traditionally, cooks stretch them out with their hands as if it were pizza dough, and sometimes using bowls covered with towels and gently stretching them out. I find it is easier to continue with the rolling pin!
• Place each finished piece on the table or countertop and move on with the rest. Let all of the pieces air and dry for at least 30 minutes. They should be as thin as paper (or construction paper!), and feel dry to the touch.
• In a deep and large 12-inch skillet, heat enough oil to ½ inch over medium-high heat. Once the oil is very hot but not smoking, fry one buñuelo at a time. They will start bubbling up. Fry for about 20 seconds per side, until browned, then slip to the other side with a pair of tongs until it has browned and crisped on the other side. Transfer to a plate or baking sheet covered with paper towels.
• When ready to serve, you may sprinkle them with sugar and ground cinnamon or powdered sugar, or drizzle with honey or the piloncillo syrup included in this recipe.