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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup plus 2 teaspoons sugar, divided |
1 teaspoon ground cinnamon |
2 eggs, lightly beaten |
1 cup milk |
1/4 teaspoon salt |
1 cup all-purpose flour |
1 teaspoon lemon extract |
vegetable oil |
Directions:
1. Combine 1/2 cup sugar and cinnamon in a small mixing bowl; mix well, and set aside.
2. Combine eggs, milk, remaining sugar, and salt in a medium mixing bowl; mix well. Add flour, and beat with a wire whisk until smooth. Stir in lemon extract, mixing well.
3. Dip rosette iron into hot oil (375°); drain off excess oil. Dip hot iron halfway into batter; return to oil, and cook 30 seconds. Buñuelo will slip off rosette iron after 10 to 15 seconds. Turn buñuelo occasionally. Remove with slotted spoon; drain on paper towels. Sprinkle with reserved sugar-cinnamon mixture. Repeat procedure with remaining batter.
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