Ingredients
-
3 1/2
cups flour
-
2 eggs,
beaten
-
1 teaspoon
salt
-
1/2
cup milk
-
1 teaspoon
baking powder
-
Shortening
-
1 1/2
tablespoons sugar Cinnamon Sugar Coating
-
1/4
cup margarine or Glaze
Method
Combine
flour, salt, baking powder, and sugar in a large mixing bowl and cut in
margarine.
Add
eggs and milk to flour mixture and work mixture into a dough.
Knead
dough until is is smooth and elastic.
Form
dough into balls the size of an egg.
Cover
dough and set aside for 15 minutes.
Roll
each ball of dough into a circle that is 4 inches in diameter.
Cut
a small hole in center of each circle.
Place
circles of dough between single layers of waxed paper until all are rolled
and ready for deep frying.
Heat
2 inches of shortening in a heavy pan at medium high heat.
Fry
buñuelos in hot shortening until they are puffed and golden brown
on both sids, turning once.
Drain
on absorbent towels.
Coat
the buñuelos with a cinnamon sugar coating or glaze (recipes below)
before serving.
Yield:
6 dozen
Cinnamon
Sugar Coating
-
3 cups
sugar
-
3 teaspoons
cinnamon
Combine
sugar and cinnamon in a small mixing bowl.
Sprinkle
mixture over buñuelos until they are evenly coated
Yield:
3 cups
Glaze
for Buñuelos
-
1 1/2
cups sugar
-
1 1/2
cups brown sugar
-
1 1/2
cups water
-
3 tablespoons
margarine
-
1 1/2
teaspoons cinnamon
-
3 tablespoons
dark corn syrup
Combine
all ingredients in a medium sized saucepan.
Heat
at medium heat until sugar dissolves, stirring constantly.
Boil
mixture rapidly for 1 - 2 minutes, or until tow drops of syrup run together
off spoon.
(The
glaze will be a thin syrup.)
Remove
glaze from heat and cool for several minutes.
dip
each buñuelos into the glaze, one at a time, coating both sides.
Drain
buñuelos on a rack for 30 minutes (glaze will be slightly sticky)
before serving.
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