Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- Vegetable oil, for frying
- 1/2 cup honey
- 1/2 cup chopped walnuts
Special equipment needed:
- Deep-fry thermometer
- Large pot for frying
- Slotted spoon
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In a separate bowl, beat the eggs and then add in the milk and melted butter. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until it becomes smooth.
5. Divide the dough into small balls, about the size of a golf ball.
6. Heat the vegetable oil in a large pot to 375°F.
7. Flatten each ball of dough into a thin disc and fry in the hot oil until golden brown, about 2-3 minutes per side.
8. Remove the buñuelos from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
9. In a small saucepan, heat the honey and chopped walnuts over low heat until the honey is warm and runny.
10. Drizzle the honey and walnut mixture over the buñuelos and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- Makes about 20 buñuelos
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 28g
- Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Almonds or pecans can be used instead of walnuts.
Variations:
- Add a pinch of ground cloves for a spicier flavor.
- Serve with a side of vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the oil is hot enough before frying the buñuelos to ensure they cook evenly.
- Don't overcrowd the pot when frying the buñuelos to prevent them from sticking together.
- Use a slotted spoon to remove the buñuelos from the oil to prevent excess oil from being absorbed.
Storage instructions:
- Buñuelos can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat, place the buñuelos in a 350°F oven for 5-10 minutes until warm.
Presentation ideas:
- Serve the buñuelos on a platter with a drizzle of honey and walnuts on top.
- Dust with powdered sugar for a festive touch.
Garnishes:
- Chopped fresh fruit, such as strawberries or bananas, can be added on top for a colorful garnish.
Pairings:
- Serve with a cup of hot chocolate or coffee for a cozy treat.
Suggested side dishes:
- Buñuelos can be served as a dessert on their own, but they also pair well with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the dough is too dry, add a splash of milk until it becomes more pliable.
- If the buñuelos are not cooking evenly, adjust the heat of the oil or flip them more frequently.
Food safety advice:
- Make sure the oil is not smoking before frying the buñuelos to prevent a fire hazard.
- Always use caution when working with hot oil to prevent burns.
Food history:
- Buñuelos are a traditional Spanish and Latin American dessert that have been enjoyed for centuries.
Flavor profiles:
- The buñuelos have a sweet and slightly spiced flavor, with a crunchy exterior and soft interior.
Serving suggestions:
- Serve the buñuelos warm with a drizzle of honey and walnuts on top for a delicious dessert.
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Region: Spanish