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Bunuelos




Source of Recipe


Courtesy of Socorro Munoz Kimble & Irma Serrano Noriega


Recipe Introduction


Buñuelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bonuelos) are fritters of Spanish origin. They are a popular snack in many Latin American countries, the Philippines, Turkey, Greece, Morocco, and are a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. They will usually have a filling or a topping. They are also an "essential" dish in Mexican cuisine.[1]

Buñuelos "most likely originated with Sephardic Jews or Arabs", and "when these groups were forced out of Spain during the Spanish Inquisition, they took the dish to their new homelands."[1] Buñuelos typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, ranging from cheese to yams. They can be round in ball shapes or disc shaped.


List of Ingredients




3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying




Recipe



In a large bowl, mix flour, baking powder and salt. In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes.Heat oil one-inch deep in large skillet to 360 F. Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry bunuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with the following syrup. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crisps.(20 fritter)

Brown Sugar Syrup: In a small saucepan, combine 2 cups packed dark brown sugar; 1 cup water; 2 tablespoons light corn syrup and 1 (2-inch) cinnamon stick. Bring to a boil and simmer, uncovered, for 10 minutes. Cool to room temperature. Drizzle over hot Bunuelos and sprinkle lightly with powdered sugar.