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Bunuelos
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Bunuelos may be served sprinkled with a cinnamon-sugar mixture or with warmed honey. Another favorite way is to serve them drizzled with a brown sugar syrup flavored with a stick of cinnamon.
4 cups all-purpose flour
2 tbl. sugar
1 tsp. baking powder
2 tsp. salt
2 beaten eggs
3/4 cup milk
1/4 cup melted butter
Vegetable oil for frying
Cinnamon-Sugar Mixture
Whisk flour, sugar, baking powder and salt together in a bowl; set aside.
In a small bowl, beat together the eggs and milk. Stir egg/milk mixture into flour mixture; add the melted butter and mix well. (Dough should be easy to handle, if too stiff add 1 to 2 tablespoons more milk; be careful not to make dough sticky.)
Turn dough out onto a lightly floured surface and knead until very smooth.
Divide into 18 to 24 pieces. Shape into balls; cover with a cloth and let stand for 20 minutes.
Roll each ball on a lightly floured surface into 4 to 6-inch rounds. Let the rounds stand for 5 minutes.
In large, deep skillet, heat about 2 inches of oil over medium-high heat or to 375*F (190*C). Fry dough, one or two pieces at a time, until puffed and golden on both side. Drain well on paper toweling. Sprinkle with Cinnamon-Sugar Mixture or drizzle with Brown Sugar Syrup and sprinkle lightly with powdered sugar, if desired. Serve warm.
Makes about 1 1/2 to 2 dozen.
Bunuelos freeze well. To freeze, wrap individually in foil. Crisp them in the oven before serving again.
Cinnamon-Sugar Mixture:
Combine 2 tsp. ground cinnamon with 1/3 cup sugar. Sprinkle mixture over hot Bunuelos.
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.
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