Buñuelos

My favorite New Year’s Eve memories include one spent with my in-laws in a small country town in South Texas. We went to the Knights of Columbus hall, where we joined couples of all ages dancing in a big circle to Mexican polkas and boleros. The men wore cowboy hats and the women danced in high heels. Most of the songs were about love, but I remember a few about chickens.
In the morning, my mother-in-law, Conchita, fried up delicious buñuelos, orange and cinnamon scented flour tortillas rolled in cinnamon sugar. We’ve made them every New Year’s morning since.

Makes 15 buñuelos

Cinnamon powder, divided. 1 tsp for dough and 1 Tb for coating

Sugar, divided. 1 tsp for dough and ½ cup for coating

2 cups all-purpose flour

1 Tb baking powder

2 Tb butter at room temperature

½ cup orange juice at room temperature

2 cups Canola oil for frying

Mix 1 Tb cinnamon and 1/2 cup sugar in a shallow dish for coating the buñelos and set aside.

Mix flour, baking powder, 1 tsp cinnamon and 1 tsp sugar in a large bowl. Mix in butter. Mix in orange juice and knead until it forms a ball. Place on a floured board and knead for 5 minutes.

Form into small balls, cover with a warm damp dish towel. and let rest for 5 minutes.

Roll out each ball into a round tortilla shape, as thin as you can.

Heat oil in heavy skillet until hot. Place several layers of paper towels on a plate.
Carefully fry buñelos, one at a time. Fry the first side until it puffs up, or about 8-10 seconds. Turn it over and briefly fry the other side until it stops puffing up. Using tongs, hold the buñelo at an angle above the pan for a few seconds to drain excess oil.  Place on the paper towels to soak up oil for a few minutes,

then roll in cinnamon sugar.

¡Feliz Año Nuevo!  Happy New Year!

Advertisements