Desserts > Mexican > Buñuelos

Buñuelos with Cajeta and Nuts Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup cajeta (caramelized goat’s milk)
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- Vegetable oil, for frying

Special Equipment Needed:
- Deep-fryer
- Medium-sized bowl
- Whisk
- Paper towels

Step-by-Step Instructions:
1. In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the melted butter and sugar until combined.
3. Add the eggs one at a time, whisking until combined.
4. Add the milk and vanilla extract and whisk until combined.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
7. Heat the oil in a deep-fryer to 350°F.
8. Using your hands, form the dough into 1-inch balls and carefully drop them into the hot oil.
9. Fry the buñuelos for 3-4 minutes, or until golden brown.
10. Remove the buñuelos from the oil and place them on a paper towel-lined plate to drain.
11. In a small saucepan over medium heat, melt the cajeta.
12. Drizzle the melted cajeta over the buñuelos and sprinkle with the chopped walnuts and pecans.

Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: 350°F
Serving Size: Makes 12 buñuelos

Nutritional Information:
Calories: 200 kcal
Fat: 11 g
Carbohydrates: 22 g
Protein: 4 g

Substitutions for Ingredients:
- Butter: Vegetable shortening or coconut oil
- Milk: Soy milk or almond milk
- Cajeta: Dulce de leche or caramel sauce

Variations:
- Add 1/4 teaspoon ground nutmeg to the dry ingredients for a spiced flavor.
- Substitute the walnuts and pecans for other nuts or dried fruit.
- Drizzle with melted chocolate instead of cajeta.

Tips and Tricks:
- Make sure the oil is hot before adding the buñuelos to prevent them from sticking to the bottom of the fryer.
- Use a slotted spoon to remove the buñuelos from the oil to avoid splashing.
- Let the buñuelos cool before drizzling with the cajeta and adding the nuts.

Storage Instructions:
Buñuelos can be stored in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Buñuelos can be reheated in the oven at 350°F for 5 minutes.

Presentation Ideas:
- Serve the buñuelos on a platter with the cajeta and nuts arranged in a decorative pattern.
- Place the buñuelos on a skewer and drizzle with the cajeta and nuts.

Garnishes:
- Chopped fresh fruit
- Chocolate shavings
- Powdered sugar

Pairings:
- Coffee
- Hot chocolate
- Ice cream

Suggested Side Dishes:
- Refried beans
- Rice
- Salad

Troubleshooting Advice:
- If the buñuelos are not golden brown after frying, increase the heat of the oil.
- If the buñuelos are too greasy, reduce the amount of oil used for frying.

Food Safety Advice:
- Make sure to use a thermometer to monitor the temperature of the oil while frying.
- Use tongs or a slotted spoon to remove the buñuelos from the oil to avoid splashing.

Food History:
Buñuelos are a traditional Mexican dessert that have been enjoyed for centuries. They are usually served during the holiday season and are often topped with cajeta and nuts.

Flavor Profiles:
Buñuelos are sweet and crunchy with a hint of cinnamon and nutty flavor from the cajeta and nuts.

Serving Suggestions:
- Serve buñuelos as a dessert with a scoop of ice cream.
- Serve buñuelos as a snack with a cup of coffee or hot chocolate.

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Region: Mexican

Taste: Sweet, Nutty, Caramelized, Crispy