Written by adam on May 6, 2006
Bunuelos With Orange Syrup
Filed Under: Breads
Bunuelos are a perfect example of a Mexican holiday treat. Traditionally served around Christmas, these puffed balls of dough are lightly sweetened with sugar and a bit of orange juice. They are very similar to sopapillas in the way they are made, but the cinnamon, or canela plus the orange juice add a whole dimension to an otherwise sweet puffy ball of dough. The added bonus to this sweet treat is the orange and brown sugar syrup used as a dipping sauce.
- 1 cup brown sugar
- 1 cup orange juice
- 1 cup water
- 1/4 Tsp. Ground cinnamon or Canela
- 4 cups all-purpose flour
- 2 Tsp. Baking Powder
- 2 TBSP Sugar
- 1/4 Tsp. Ground Cinnamon or Canela
- 3/4 cup orange juice
- 3/4 cup water
- 2 Tsp. Salt
- 2 TBSP Vegetable Shortening
- Oil for frying
In a small saucepan, add the syrup ingredients and bring to a simmer over medium heat. Simmer until the sauce has reduced to a light syrup. Remove from heat and set aside. This can be done while you are preparing the dough.
In a large mixing bowl, sift together the flour, baking powder, salt, sugar, and canela. Add the shortening and mix together with your fingertips. Add the juice and water and mix together until a sticky ball forms.
Dust a counter or pastry board and knead dough ball vigorously for 1 minute. The dough should be earlobe soft. Cover with a damp cloth and let rest for 10 minutes. Divide the dough into 16 balls about the size of golf balls. Cover the balls with a damp cloth and rest again for 15 minutes.
In a deep skillet or dutch oven, heat about 2 inches of oil to about 375 degrees Fahrenheit. While the oil is heating, use your hands to press the dough balls out in to 1/4 thick discs. Place them on a tray and cover with the damp cloth while you beging frying.
Place 2 to 3 at a time in the hot oil. The bunuelos will drop to the bottom then rise to the surface as they begin to puff up. Flip them over when the begin to brown. Cook them until they are golden brown all over then remove to a drain rig. Serve them warm with the orange syrup.