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Mexican Bunuelos


This traditional pastry is served in Mexico during fiestas and at Christmas

Who doesn't love fried breads with a little sugar sprinkled on top? In this recipe, the dough is rolled out very thin and then fried. There is another traditional recipe called Bunuelos de molde in which a molded iron is used to create lacy patterns in the dough.

Mexican Bunuelos
(Makes about 8)

1/14 cups all-purpose flour
2 teaspoons sugar
¼ teaspoon baking powder
¼ teaaspoon salt
1 egg
¼ cup milk
1 ½ tablespoons butter, melted
½ cup sugar
½ teaspoon cinnamon
Oil

Use a large bowl to mix one cup of the flour, 2 teaspoons sugar, and all the baking powder. In a separate bowl whisk the milk and egg and add the butter. Add this to the dry mixture and stir to blend thoroughly. Remove the dough to a lightly floured board. Add flour if necessary to make a soft dough. Knead and divide into 8 balls. Place in a bowl and cover for about 20 minutes. In another bowl, mix ½ cup sugar and all the cinnamon. Next, press the dough out in a circle on the floured board. Roll out until the dough is as thin as possible without tearing. Let rest about 5 minutes.

In a skillet, add oil to a depth of one inch. Heat to medium-high. Add one bunuelo at a time. When bottom side is brown, flip and continue cooking until the dough is crisp. Remove and drain on paper towels. Sprinkle with the cinnamon sugar mix. Can be kept in an airtight container.

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