Buñuelos Mexico
 |
Buñuelos Mexico |
Mexican Food | This simple snack is a very popular snack and dessert found in many parts of the world, including Colombia, Cuba, and Mexico. This creamy snack can be customized to your liking, sprinkled with powdered sugar, sprinkled with honey, or topped with cinnamon to make a delicious afternoon treat and dessert. Just put a portion on the table and watch them gobble it up.
Ingredients
- 6 cups (12 3/4 oz.) all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons kosher salt
- 2 cups plus 1 tbsp. granulated sugar, divided
- 1 cup vegetable shortening
- 2 cups cold water
- 4 teaspoons cinnamon powder
- Enough canola oil
How to make Buñuelos
- Process the flour, baking powder, salt, and a tablespoon of sugar until combined in a food processor. Add shortening, mix and stir until mixture resembles moist sand 10 to 15 times. With the processor running, slowly add the water from the hood drain until the dough is well blended and smooth.
- Place the dough on a workbench that has been powdered and knead for about 1 minute until the dough is smooth and elastic. Cover and let sit for 30 minutes. Place the cinnamon and remaining 1 cup sugar in a small bowl, mix and set aside.
- Form dough into 24 (1 1/2 inch) balls. Cover the dough ball until ready to use. On a lightly floured surface, sprinkle flour on one bowl of dough and roll into a very thin 5-inch circle. Repeat this process with a different ball of dough. (Repeat rolling with 2 balls of dough at a time before frying.)
- Pour the oil into a large 12-inch cast-iron skillet to a depth of 1 inch and heat to 360°F. Fry the dough for 2 turns until crisp and crispy. It takes 2 to 3 minutes on one side. Remove Bunuel from the pan with paper towels. sprinkle some cinnamon and sugar on both sides. Spread the remaining dough balls, fry, and sprinkle repeatedly. Buñuelo can be stored in a closed container for up to 3 days.
