Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 egg
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- Vegetable oil, for frying
For the Spiced Rum Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon spiced rum
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth.
5. Divide the dough into 12 equal pieces and roll each piece into a ball.
6. Heat the vegetable oil in a deep fryer or large pot to 350°F.
7. Fry the dough balls in batches for 2-3 minutes or until golden brown.
8. Remove the buñuelos with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
For the Spiced Rum Glaze:
1. In a small bowl, whisk together the powdered sugar, spiced rum, cinnamon, and nutmeg until smooth.
2. Drizzle the glaze over the warm buñuelos.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Fryer or pot temperature: 350°F
Serving size:
- 12 buñuelos
Nutritional information:
- Calories: 130
- Fat: 3g
- Carbohydrates: 23g
- Protein: 2g
Substitutions for ingredients:
- Spiced rum can be substituted with regular rum or apple cider.
Variations:
- Add 1/4 teaspoon of ground ginger to the glaze for a spicier flavor.
- Serve the buñuelos with a side of whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the buñuelos to ensure they cook evenly.
- Don't overcrowd the fryer or pot when frying the buñuelos to prevent them from sticking together.
- Use a slotted spoon to remove the buñuelos from the oil to prevent them from breaking apart.
Storage instructions:
- Store the buñuelos in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat the buñuelos in a 350°F oven for 5-7 minutes or until warmed through.
Presentation ideas:
- Serve the buñuelos on a platter with a dusting of powdered sugar and a sprinkle of cinnamon.
Garnishes:
- Garnish the buñuelos with a dollop of whipped cream and a sprinkle of cinnamon.
Pairings:
- Serve the buñuelos with a cup of hot coffee or tea.
Suggested side dishes:
- Serve the buñuelos with a side of fresh fruit or a fruit salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the buñuelos are too greasy, increase the temperature of the oil to cook them faster.
Food safety advice:
- Use caution when frying the buñuelos to prevent burns from hot oil.
Food history:
- Buñuelos are a traditional Spanish dessert that have been enjoyed for centuries.
Flavor profiles:
- The buñuelos are sweet and slightly crispy, while the spiced rum glaze adds a warm and spicy flavor.
Serving suggestions:
- Serve the buñuelos as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Spicy, Caramelized, Rum, Rum-Flavored