Ingredients
Syrup
Mix all ingredients and boil until thickened to a syrup.
2 cups flour
2 T sugar
1/3 cup margarine
1 egg
1/3 cup warm milk
Directions
Mix all ingredients into a dough. Shape into a ball and knead for 3-5 minutes. Roll dough into a ball and coat with margarine. Cover and allow to rise for 30 minutes.
While dough is rising, make a dome to stretch the buñuelo using untextured dishtowels and a coffee can as a stand. Set aside.
Form walnut-sized doughballs and coat with margarine. Roll doughballs out with a rolling pin on a flour-dusted cuttn board, as though making tortillas. Using dome, stretch each tortilla to paper thin.
Fry in hot oil and drain well.
Sprinkle with sugar and cinnamon or dip in hot syrup.
Tip: The buñuelo stretches more easily if the tortilla is allowed to stand for a few minutes first.
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