Bunuelo Recipe

As promised, here is the recipe for the bunuelos. 


BTW - I've stopped using the tilde over the N when spelling bunuelos because I think it was causing problems with the way the text was wrapping in the blog.  


Bunuelos

4 cups Sugar
6 tbsp cinnamon

1 Stick of cinnamon
1 tbsp anise seeds (optional)

2 lbs flour
1 tsp baking powder
2 eggs beaten
1/2 c shortening

1-2 Q Peanut or canola oil

Put 2 cups of water in a small sauce pan, add the cinnamon and anise seeds.  Bring to a boil then turn off the head and allow the tea to steep for 20-30 minutes.  Strain into a small bowl or measuring cup.

Sift together flour and baking powder, into a large mixing bowl.  Add the shortening and mix in with your fingers or pastry blender until completely incorporated, and the mixture is the texture of corn meal.
Add eggs and about 1 cup of tea.  Mix adding additional tea until a soft smooth dough is formed.  Knead the dough until it is smooth and elastic. 

Tear off portions of dough to make ping pong sized balls.
Allow the balls to rest for 1 hour covered with plastic wrap or a damp towel.

Heat 1 Q of oil in a large deep pot to 350 degrees.

Combine the cinnamon and sugar in a large cake pan or roasting pan until completely combined.

Roll the dough into large circles as thin as possible.  Streach the dough by hand until it is paper thin. 


Fry the pastry in the hot oil until pale golden brown and crispy, about 20 seconds per side.  Transfer to a paper lined sheet pan to drain.  


Working with one at a time, transfer the bunuelos to the roasting pan filled with cinnamon sugar, and coat both sides liberally with the sugar.  Gently shake off the excess sugar, and move the finished bunuelo to a box or platter.   


Makes about four or five dozen bunuelos