South of the Border Doughnuts (Bunuelos)
"The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls."
photo by AZPARZYCH
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
3-3 1/2 dozen
ingredients
- 2⁄3 cup sugar, divided
- 1 teaspoon ground cinnamon
- 1⁄4 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour, divided (or more as needed)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup milk
- vegetable oil (for frying)
directions
- In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
- In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
- Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
- In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.
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Reviews
-
Easy and addictive. -
These are so good, and way too easy to make! Can whip up a batch and be eating in 30-40 minutes!! I made 1/2 the batch and it was a perfect afternoon snack for DSs and I. Will be making these often! Made for ZWT8 Remember the Alamo Challenge.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
