Recipe#12511

Title: Bunuelos 02

From: "Nathan Anthony Reed" texasfoodsinfo@email.msn.com 
 Newsgroups: rec.food.recipes 
 Subject: Bunuelos (Mexican Fritters) 
 Date: 18 Mar 1999 04:03:27 -0700 
 Message-ID: <0a8830052220f39CPIMSSMTPU07@email.msn.com> 

4 cups sifted all-purpose flour
 2 tablespoons sugar
 1 teaspoon baking powder
 2 teaspoons salt
 2 beaten eggs
 3/4 cup milk
 1/4 cup melted butter
 oil for frying
 Sift dry ingredients into a bowl; beat together eggs and milk an
 add to dry ingredients.  Then add butter and mix into a dough that
 can be easily handled without being sticky.  Add 1 or 2 more
 tablespoons of milk if necessary.  Turn dough out on a lightly
 floured board and knead until very smooth.  Divide into 18-24
 pieces.  Shape them into balls, cover them with a cloth and let
 stand for 20 minutes.  Roll each ball on a lightly floured board
 into a large round, about the size of a large tortilla.  Let the
 rounds stand for 5 minutes, then fry in deep, hot oil until they
 are light golden brown all over.  As each one finishes frying,
 remove it on to absorbent paper to drain.
 Bunuelos may be served sprinkled with cinnamon and sugar or with
 thin honey.  Another favorite way is to break them up into a large
 soup bowl and serve with a thin brown sugar syrup flavored with a
 stick of cinnamon.  Bunuelos freeze well.  Make sure you wrap each
 one in foil, separately, because they are fragile.  Crisp them in
 the oven before serving again.  Makes about 1 1/2 to 2 dozen large
 Bunuelos.