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.
Recipe courtesy of Best Ever Mexican-A Collection of over 100 essential recipes
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.