Desserts Global Recipes Mexico

Bunuelos with orange-cinnamon syrup-Mexico

Take something simple like a fried ball of dough, top it with something delicious like orange-cinnamon syrup and you have what I made for dessert this past week. Although bunuelos are popular in many countries throughout the world, in Mexico which is where the recipe I used is from, they are considered an essential dish. Although I’ve been to Mexico four times, I’ve sadly never eaten a bunuelo when I was actually there; my consumption of one of the country’s most famous dish has always been at a Mexican restaurant here in the United States. I’ve had an intense hankering to return to Mexico, namely to sample some of its food in a native setting, so hopefully I could find a restaurant there that features them on the menu.

Bunuelos with orange-cinnamon syrup
Recipe courtesy of Best Ever Mexican-A Collection of over 100 essential recipes
1 1/2 cups all-purpose flour, plus extra for dusting
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. brown sugar
1 egg, beaten
2 tbsp. butter, melted
about 1/2 cup evaporated milk
vegetable oil, for deep-frying
for the orange-cinnamon syrup
1 1/2 cups water
grated rind of 1 small orange
4 tbsp. freshly squeezed orange juice
1/2 cup brown sugar
1 tbsp honey
2 tsp ground cinnamon
Sift the flour, baking powder, and salt together into a large bowl.Stir in the sugar. Beat in the egg and butter with enough evaporated milk to form a soft, smooth dough.Shape the dough into 8 balls. Cover and let rest for 30 minutes.

Meanwhile, to make the syrup, place the water, orange rind and juice, sugar, honey, and cinnamon in a heavy-bottom pan over medium heat. Bring to a boil, stirring constantly, then reduce the heat and let simmer gently for 20 minutes, or until thickened.

Flatten the dough balls to make cakes. Heat the oil for deep-frying in a deep-fryer or deep pan to 350-375 F or until a cube of bread browns in 30 seconds. Deep-fry the bunuelos in batches for 4-5 minutes, turning once, or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels. Serve with the syrup spooned over.

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