South of the Border Doughnuts (Bunuelos) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls. 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:
1. In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
2. 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.
3. 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.
4. 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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