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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Masa para BUÑUELOS y SOPAPILLAS ~ Sweet Dough for BUÑUELOS and SOPAPILLAS Recipe

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This recipe for Masa para BUÑUELOS y SOPAPILLAS ~ Sweet Dough for BUÑUELOS and SOPAPILLAS is from Beker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 Bolsa de Harina de Trigo y 1/2 bolsa de harina regular/ Bag of EACH wheat and regular flour
1/2-3/4 Taza de azucar (mi ama le gusta la morena)/ cup of sugar (Mom likes brown sugar)
Pizca de sal/ Pinch of salt
2 cucahraditas de royal/ teaspoons of baking powder
2 Barritas de Crisco o Mantequilla sin sal / Bars of Crisco or Unsalted butter
1 Cucaharada de Vainilla/ Tablespoon of Vanilla
Agua Tibia lo necesario / Warm water as much needed
* harina para destender/ Flour for rolling dough
** Azucar blanca y canela molida para polvorear / white sugar and cinnamon powder for sprinkling
*** Aciete para freir/ Cooking oil for frying
Directions:
Directions:
Mezcla todos ingredientes y bate bien sigue batiendo la masa hasta que no se pegue en tus manos. Cuando la masa ya este bien batida agarra masa y has toda la masa en bolitas y deja reposar unos 15 minutos. Despues se tomo la bolita y se extiende en forma de gordita usando un poco de harina. Se deja reposar otros 10 minutos despues se extiende con las manos con cuidado de NO romperse. Se van poniendo al rededor de una mesa para que se sequen toda la noche * ENTRE MAS SECOS MENOS ACIETE NESECITA* Calienta el aciete y frie cada buñelo y hecha azucar.

Mix all ingredients and mix well continue kneading dough until it no longer sticks to your hand use flour if needed. When dough is well mixed grab a bit and form little/med balls with all the remaining dough then let it rest 15 minutes. Roll out balls using flour into a gordita when finished let them rest for 10 minutes. Afterwards grab each gordita and stretch out and keep turning gordita being careful not to tear. Then place them on a table covered with dish towels and to let dry overnight * THE DRIER THE BUÑUELO THE LESS OIL THEY NEED* Heat up oil and fry all buñuelos and sprinkle with sugar/cinnamon as they come out of oil
Personal Notes:
Personal Notes:
PARA SOPAPILLAS CUANDO SE EXTIENDE LA MASA SE CORTAN EN RECTANGULOS Y LISTO PARA FREIR. SE HECHA AZUCAR/CANELA O MIEL AY YA YAY.......
FOR SOPAPILLAS WHEN DOUGH IS WELL KNEADED ROLL OUT AND CUT IN RECTANGLES AND READY FOR FRYING SPRINKLE WITH SUGAR/CINNAMON OR DRIZZLE WITH HONEY OMG !!!!!!

These recipes were written before Keto LOL

 

 

 

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