Buñuelos

Summary

Buñuelos are first known to have been consumed among Spain's Morisco population. typically consist of a simple, wheat-based  yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savoury. They can be round in ball shapes or disc shaped.

Buñuelos

This dessert is mostly used at Christmas, Ramadan and among Sephardic Jews at Hanukkah.

Ingredients

·                                                                                 4 eggs

·                                 1/4 cup white sugar

·                                 1 teaspoon vegetable oil

·                                 2 cups all-purpose flour

·                                 1 teaspoon baking powder

·                                 1 teaspoon salt

·                                 1 cup white sugar

·                                 1 teaspoon ground cinnamon

·                                 1 cup vegetable oil for frying

Method

1. In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
2. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
3. Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
4. Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.