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basejd929

Jun 14, 2004, 5:32 PM

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History of Bunuelos

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I am doing a project in which I am making bunuelos and I need the history of them such as where they originated, when they are eaten, if they serve a special purpose, etc. Pretty much anything that you would know about them, I don't have much.
thanks
Riley

Bubba

Jun 14, 2004, 7:59 PM

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Re: [basejd929] History of Bunuelos

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Riley:

You really donut need to know much about bunuelos to fry up a batch. Eat them fast or you will lard up your gizzard.

johanson

Jun 14, 2004, 9:03 PM

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Re: [Bubba] History of Bunuelos

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For those of you who don't know what they are, here is what my friend Mr Google told me

Recipe: Bunuelos or Bunuelos (Mexican Style) To: Daily Recipe Swap at Recipelink.com From: Gladys/PR 5-2-2004 In reply to: Recipe: Mexican Recipes (19) VIEW:
Buñuelos or Bunuelos - Mexican Recipe
Courtesy of Socorro Munoz Kimble & Irma Serrano Noriega

3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying

In a large bowl, mix flour, baking powder and salt.

In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes.

Heat oil one-inch deep in large skillet to 360 F.

Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry bunuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with syrup.

These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crips.(20 fritter)