Buñuelos Recipe

Name: Buñuelos Recipe
Prep time: 1 h
Cook time: 1 h
Yield: 16
Cuisine: Mexican,
Ingredients: 3 cups flour; 1 tbsp sugar; 2 tsps baking powder; 1/2 tsp salt; 3/4 cup milk; 1 egg; 2 tbsps lard melted and cooled; 2 tsps McCormick® Pure Vanilla Extract; Vegetable oil for frying; 1 cup sugar; 1 tbsp McCormick® Cinnamon, Ground; 2 cups water; 8 oz piloncillo (panela), coarsely chopped; 1 tsp grated lime peel; 1 tsp grated orange peel; 2 McCormick® Cinnamon Sticks; 2 tsps McCormick® Anise Seed

Most Latin American countries have some variation of buñuelos, the deep-fried fritter that is popular around Christmas and New Year’s Day. This Mexican version is coated in cinnamon sugar and if desired, drizzled with an anise-spiced syrup.

1hr

PREP TIME

1hr

COOK TIME

225

CALORIES

17

INGREDIENTS

Servings: 16 (1 fritter)

Ingredients

Fritters
3 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
2 tablespoons lard, melted and cooled Substitutions available
- vegetable shortening, melted and cooled
2 teaspoons McCormick® All Natural Pure Vanilla Extract
Vegetable oil, for frying
Cinnamon Sugar
1 cup sugar
1 tablespoon McCormick® Ground Cinnamon
Anise Syrup (optional)
2 cups water
8 ounces piloncillo, (panela), coarsely chopped
1 teaspoon grated lime peel
1 teaspoon grated orange peel
2 McCormick® Cinnamon Sticks
2 teaspoons McCormick® Anise Seed

KEY PRODUCTS

INSTRUCTIONS

1 For the Fritters, mix flour, sugar, baking powder and salt in medium bowl. Set aside. Mix milk, egg, lard and vanilla in large bowl until well blended. Gradually add flour mixture, stirring constantly to form a slightly sticky dough. Turn dough out onto lightly floured surface. Incorporate additional flour, a tablespoon flour at a time, until dough is no longer sticky. Divide dough into 16 equal pieces. Shape each into a ball. Place in bowl. Cover with plastic wrap. Let dough rest 30 minutes.
2 Meanwhile, for the Cinnamon Sugar, mix sugar and cinnamon in medium bowl. Set aside. For the Anise Syrup, mix water, piloncillo, lime peel, orange peel, cinnamon sticks and anise seed in heavy-bottomed 3-quart saucepan. Cook on medium heat 5 minutes, stirring to dissolve piloncillo. Bring to boil on medium-high heat. Boil 20 minutes or until syrup thinly coats a spoon. Strain and set aside at room temperature. (Anise Syrup can be made 3 to 4 days ahead. Cover and refrigerate. Rewarm before using.)
3 Roll each ball of dough into a 6-inch round on lightly floured surface. Stack dough rounds between wax paper or plastic wrap. Let stand 10 minutes.
4 Pour vegetable oil into heavy large skillet or saucepan to depth of 1 inch (about 2 cups oil). Heat oil on medium-high heat to 365°F to 370°F on deep-fry thermometer. Fry dough rounds, 1 at a time, for 2 minutes or until golden and puffed, turning once using tongs. Drain on paper towels. Sprinkle each fritter with 1 tablespoon cinnamon sugar mixture. Serve with warm Anise Syrup, if desired.