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Norma

Nov 30, 1919, 12:00 AM

Post #1 of 3 (2468 views)

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Buñuelos and Champurrado

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Does anyone have an authentic receipe for either one of these: Buñuelos y champurrado? I have found several on line, but none that include using a "palote" and stretching them out the way my grandmother used to do. What's up with a "buñuelo" cookie mold? Por favor, se requiere ayuda aqui.
Gracias, Norma

Gran

Nov 30, 1919, 12:00 AM

Post #2 of 3 (2458 views)

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champurrado and galletas de anis

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Norma,
I forgot to include the champurrado recipe in my first post so I thought I'd include a recipe for anise cookies which we always bake during the holidays.

champurrado

4 oz masa
2 oz piloncillo
1 4-in stick cinnamon
5 oz semi sweet chocolate
8 cups water

Stir the masa in 4 cups water. Let stand for 15 minutes, then strainthe water and place it in a saucepan with the other 4 cups of water, the piloncillo and cinnamon stick.
Cook over medium heat stirring constantlyfor 10 minutes. Add the chocolate and stir for another 15 minutes or until the chocolate melts.

Anise cookies

2 1/2 cups all purpose flour
1 cup sugar
1 cup butter or margarine
1 egg
1 tbsp anise seeds
1 tsp vanilla

Pre heat oven to 350. Cream butter, sugar and egg till light and fluffy then stir in the vanilla and the anise seeds. Gradually stir in the flour and continue stirring till well mixed. On a lightly floured board roll out the dough to about 1/4 inch thick and cut with cookie cutters, sprinkle with colored sugar and bake for about 15 mins. or until a light golden brown.

Gran

gran

Nov 30, 1919, 12:00 AM

Post #3 of 3 (2459 views)

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Buñuelos and Champurrado

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Hola Norma,

Bunuelos

2 cups flour
1/4 cup sugar
1/4 cup butter or margarine
2 tsp. crushed ceylon cinnamon
1 tsp salt
about 3/4 cup lukewarm water

Sift dry ingredients together then add the butter and mix well, gradually add water and knead dough adding more water if needed till dough is soft and smooth.Put dough in a covered bowl and let it rest about 25 min. Form dough into 12 balls then with a "palote" rollthem out into 5 inch circles and deep fry them in hot vegetable oil. Drain and sprinkle with sugar to taste.By the way I crush the cinnamon in a morcajete.
Enjoy! Gran