tomgates Posted December 24, 2022 Report Share Posted December 24, 2022 As long we were in Ajijic, I found it really hard to find good Bunuelos around the holidays. I found this recipe and hope some can enjoy them: Buñuelos, South Texas style Course Dessert Cuisine Tex-Mex Cook Time 1 hour 30 minutes Servings 16 buñuelos Author Lisa Fain Ingredients For the buñuelos: ¾ cup water ¼ cup orange juice 1 tablespoon unsalted butter 1 tablespoon shortening 1 teaspoon vanilla extract 2 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 tablespoon fresh orange zest 1 teaspoon ground cinnamon ½ teaspoon kosher salt Flour, for rolling Safflower oil, for frying Honey, for serving For the topping: 1/2 cup sugar 2 tablespoons ground cinnamon 1 tablespoon fresh orange zest ¼ teaspoon kosher salt 4 tablespoons unsalted butter, melted Instructions To make the buñuelo dough, add the water, orange juice, butter, and shortening to a saucepan and heat on medium until the butter and shortening are melted. Turn off the heat. Add to the liquid the vanilla, flour, sugar, baking powder, orange zest, cinnamon, and salt. Stir until well blended and a soft dough is formed. Place the dough in a clean bowl, cover it, and let it rest for 1 hour. Meanwhile, to make the topping, stir together the sugar, cinnamon, orange zest, and salt. After the dough has rested, divide the dough into 16 equal-sized balls. Keep the dough covered until it’s rolled. Tear off a 2-foot piece of parchment paper, which will be used for the rolled-out buñuelos. Lightly flour a clean surface and one at a time place a dough ball on the floured surface, pat it out into a 2-inch circle, and then roll with a rolling pin from the center until it’s thin and about 6 inches in diameter. Place the rolled buñuelo on the parchment paper, then repeat the process for the remaining balls, adding flour to the rolling surface as needed. When you’re ready to fry, line a sheet pan with paper towels. Pour 1 inch of the oil in a large cast-iron skillet or heavy pan. Heat the oil on medium and when a thermometer reads 350°F or the oil bubbles around an inserted wooden spoon (it should take around 3-5 minutes to reach this point), using a slotted spatula, slide one of the raw, rolled buñuelos into the oil. It will immediately start to puff, so press down on it to keep it from inflating too much. (Bubbles give the finished buñuelos texture and character so don’t worry if there are a few.) After 30 seconds, flip the buñuelo and continue to cook until crisp, about 1 minute. Remove from the oil and place the fried buñuelo on the paper-towel-lined sheet. For the topping, brush the top side with melted butter, then sprinkle a couple of teaspoons of the orange-cinnamon sugar while warm. Repeat the process for the remaining buñuelos, stacking them so each side can be coated. Serve warm with honey on the side for drizzling, if desired. They will keep for a couple of days in a sealed container, though they are best eaten fresh. You can reheat them in the oven for a few minutes, too. 1 Quote Link to comment Share on other sites More sharing options...
klm Posted December 24, 2022 Report Share Posted December 24, 2022 Thanks for the recipe Tom......can you make some and send them to me? 1 1 Quote Link to comment Share on other sites More sharing options...
asilvam Posted December 24, 2022 Report Share Posted December 24, 2022 There are people selling them on Ajijic plaza, really good!... Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.