Bunuelo Mexican Tortillas

Mexican bunuelo unlike Spanish donuts with the same the name is prepared in the form of thin crispy cakes fried in oil. Not a single Christmas in Mexico is complete without them. Often bunuelos are flavored with anise, adding to the dough instead of water anise tea to give them even more magical warm flavor winter holiday. Traditionally, these crispy cakes serve, sprinkled with sugar or watering with special syrup from pilonsillo – boiled unrefined cane sugar, which poured into molds and sold in the form of sticks or cones. Unlike regular brown sugar pilonsillo has a richer caramel flavor and aroma. On its basis it turns out excellent syrup. Cook pilonsillo with aromatic spices and pour them bunuelo cakes. Serve a treat with a cup of hot chocolate. Nutritional value of one serving: (12 total) Calories 105, total fats 2 g., saturated fats g., proteins 2 g., carbohydrates 17 g., fiber g., cholesterol mg., sodium mg., sugar g.

The author of the recipe – Mely Martinez (Mely Martinez) – culinary teacher, food blogger

Time: 40 мин. Complexity: average Servings: 12 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Pilonsillo Sugar Syrup

• 3.5 tbsp. water
• 1 large Pilonsillo stick (approximately 350 gr.)
• 1 cinnamon stick
• 6 guavas, chopped or cut into 4 parts
• 1/3 tsp anise seed
• 1/4 part of the orange peel

Bunuelo

• 2 tbsp. flour
• 1 tsp baking powder
• 1 tbsp. l Sahara
• 0.5 tsp salt
• 1 egg
• 1 tbsp. l (15 gr.) Melted butter and cooled down
• About 3/4 Art. warm water *
• 1 tsp vanilla essence **
• About 2 tbsp. cooking oil for frying
• Sprinkled sugar

Recipes with similar ingredients: Pilonsillo, Cinnamon, Guava, Anise seeds, Orange zest, premium flour, eggs, butter creamy, vanilla extract, sugar

Recipe preparation:

1. Sugar syrup

   In a medium-sized pot, pour 1 tbsp. water and put a wand pilonsillo. Heat over medium heat until pilonsillo dissolves, and does not turn into liquid caramel.

2. Gently add the remaining water, cinnamon stick, guava, anise seeds and orange peel and bring to a boil. Cook about 6 minutes, mix and cook for another 4 minutes. Then take off from the stove and set aside to use as topping for bunuelos.
3. If you like a thicker consistency, boil the syrup longer to the desired density. Syrup can be stored in the refrigerator in within 1 week. Serve warm or room syrup temperature.

4. Mexican Bunuelo

   In a large bowl, combine flour, baking powder, 1 tbsp. l sugar and 0.5 tsp salt.

5. Make a recess in the center and add the melted egg butter and vanilla. Mix until the mixture looks like to wholemeal flour. Slowly for 1 tbsp. l add water at a time kneading until you get a soft and smooth dough. It takes no more than 5 minutes. Cover the dough with a kitchen towel and leave for 30 minutes.
6. While the dough is resting, prepare the working area by pulling out a rolling pin, large dish with paper towel or open paper bags, flour for working with dough and a large frying pan with vegetable oil.
7. Divide the dough into 12 small balls. Heat in large pan 2 cm. vegetable oil.
8. Place one ball on a floured surface and roll out with a rolling pin. Roll each ball as thin as possible, but, so as not to damage the dough.
9. To further stretch the bunuelos, put the dough on inverted bowl or clay pot, covered with a thin towel, and pull the edges very carefully. Bunuelos must be thin almost transparent. Before frying, sometimes they are laid out on a towel, spread out on the table so that the cakes do not touch each other. So the bunuelos will dry out and become even crispy, as well as when frying absorb less oil.
10. Fry the bunuelos in hot oil to make them golden and crispy. It takes a few seconds. Lay them out on a plate covered with paper towels so that excess glass butter. Serve warm or room temperature and sprinkle sugar. If you don’t sprinkle them with sugar immediately, they will remain the same crispy the next day, just add sugar before serving. If you prefer warm bunuelos, warm them up in the oven at low temperature for 5 minutes. Now the most time to cook hot chocolate for bunuelos.
    

    Note

    * Very often, instead of plain water and vanilla, aniseed tea giving bunuelos a sweet aroma. To prepare anise tea, pour 1.5 tbsp into a small saucepan. water bring to a boil, toss anise seeds and set to cool. Strain and use the amount necessary for cooking dough. ** Instead of vanilla, you can also use orange liquor or essence.