Directions: |
Directions:In small saucepan, heat milk, butter, crushed anise seed, and salt to boiling; cool to room temperature. Stir in beaten eggs. In mixing bowl, thoroughly stir together flour and baking powder. Add egg mixture to dry ingredients; mix well.
Turn dough out onto floured board, knead 2 to 3 minutes. Divide and shape dough into 20 balls. Cover, let rest 10 minutes. Roll out each ball to a 4-inch circle. Fry, one at a time, in deep hot fat (375o) for 4 minutes or until golden brown, turning once. (Keep remaining circles of dough covered.) Drain doughnuts on paper towels. Combine sugar and cinnamon in plastic bag. Gently shake warm doughnuts, one at a time, in sugar mixture. Makes 20 doughnuts.
BUNUELOS
2 cups flour 1/2 teaspoon baking powder 1/4 cup milk 4 cups oil for frying 1 Tablespoon sugar 2 eggs 2 Tablespoons butter, melted 2 cups vegetable oil 1/2 cup confectioner's sugar 1 teaspoon honey
In a large bowl, add 1 /34 of the flour, sugar, salt and baking powder. In another bowl, beat the eggs together with the milk and butter. Fold in the dry ingredients. Gradually add the remaining flour. Chill covered for 1 hour. On a well floured surface roll the dough to a 1/8-inch thickness. Cut out cookies with a cookie or doughnut cutter and stack between rolls of waxed paper. In a large pot, heat the oil to 365 F. fry the bough a few at a time just until puffed. Drain on a bed of paper towels. Combine the confectioner's sugar with the honey and stir until smooth. Glaze each cookie with the sugar mixture.
BUNUELOS 1
4 cups flour 1/2 cup shortening 1 1/2 cups hot water cooking oil sugar ground cinnamon
Mix flour and shortening and add water. Blend like bread or tortilla dough. Let sit for about 20 minutes, covered. Shape into quarter size balls, and let sit 20 minutes more. Roll out very thin, pulling with hands if necessary. If dough is sticky, sprinkle flour on the rolling area. In a frying pan place 1 inch of oil and allow it to get very hot. Place bunuelo in pan, let brown to a golden brown on each side. Remove and quickly sprinkle sugar and cinnamon mixture on both sides. Do not cover the bunuelos or they will get soggy.
BUNUELOS 2
2 eggs 2 tsp. sugar 1 cup milk 1 cup flour, sifted 1/4 tsp. salt 1 tsp. vanilla oil powdered sugar cinnamon syrup
Add sugar to eggs and beat. Add milk and continue beating. Add sifted flour and salt to above mixture while beating. Add vanilla. Fry in hot oil using a Rosette wheel. May be dusted with powdered sugar, cinnamon, or served in bowls with syrup.
SOPAPILLAS (BUNUELOS 3)
4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 4 tablespoons shortening 1 1/2 cups warm water 2 quarts oil for frying
In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot. Pass honey for dipping.
BUNUELOS 4 (from Authentic Mexican Cooking by Luis and Marilyn Peinado)
1 (1/4oz) packet yeast 1/4 cup warm milk (105-15 degrees F) 1/4 cup sugar 1/4 cup butter, room temperature 1/4 cup vegetable shortening 1 tsp salt 4 cups flour 1/2 cup milk, warm 2 cups corn oil 1 cup sugar 1 tsp cinnamon
In a 5 quart mixer, dissolve yeast in 1/4 cup warm milk with 1/4 cup sugar, about 5 minutes. On stir speed with shield protector, mix in butter and vegetable shortening and beat until well mixed, about 2 minutes. On stir speed, mix in salt and all the flour (1 cup at a time) alternately with 1/2 cup warm milk, until dough forms a light paste. Transfer to a greased bowl and let rise until double in size. Punch down, transfer to plastic bag, and place in refrigerator for 8 hours or overnight.
Divide dough into 1 inch balls. On a lightly floured board, using a rolling pin, flatten the balls to 5 inch rounds. Heat oil in a wide deep fryer and fry rounds in very hot oil, turning once. Transfer to platter with paper towels to drain off excess oil. Sprinkle with 1 cup sugar and the cinnamon. Makes 24. |