Buñuelos or Mexican puffed fritters, typical in my home town: Morelia.
This is a quite posh version of Buñuelos, you can find all the ingredients everywhere. It is, actually, taken from an English Recipe Book (Mexican Cousine, of course), this is important to be said, because sometimes we translate the recipes exactly but we face one problem: we can´t find those fancy exotic ingredients so popular in Mexican markets. No worries, if you live in England, in the USA, Ireland, Scotland or Australia (or... wherever) you will be able to find everything in the supermarket around the corner.
So... let's begin! Let's be Mexicans tonight!
What you need:
250 grs plain flour 1 teaspoon baking powder
Pinch of salt
I tbsp sugar
1 egg well beaten
2 tbsp melted lard
125 ml milk
Oil
For the syrup:
350 ml of water
4 tbsp sherry
125 g dark sugar
½ cinnamon stick
Let's cook!
Sift the flour, baking powder and salt into a large mixing bowl. Stir in the sugar and mix in the beaten egg, fat and enough milk to form a soft but not too sticky dough. Divide the dough into 8-12 pieces with floured hands (v. important), shape each one into a ball, cover with cling film and leave 30 minutes.
Shape into flat cakes and make a shallow depression in the centre of each one.
Heat oil and deep fry the cakes a few at a time until golden brown and puffy.
Drain.
Meanwhile, put all the syrup ingredients to the boil, stirring. Simmer for 20-30 mins. Discard the cinnamon stick and serve the syrup with the buñuelo.
Taraaaaan... READY!!!
Don't they sound yumiie?
Serve with a big glass of milk for supper.
¡Buen provecho!
