Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Vegetable oil for frying
- Powdered sugar for dusting
Special Equipment Needed:
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the chocolate chips.
5. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Use a small cookie scoop or spoon to drop the batter into the hot oil, frying in batches of 4-5 at a time.
7. Fry for 2-3 minutes or until golden brown, flipping halfway through.
8. Remove the bunyols with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
9. Dust with powdered sugar while still warm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
Makes 20-24 bunyols
Nutritional information:
Calories: 130
Fat: 7g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 60mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Semi-sweet or dark chocolate chips can be used in place of milk chocolate chips.
- Almond or coconut milk can be used in place of regular milk for a dairy-free option.
Variations:
- Add a teaspoon of cinnamon to the batter for a Mexican chocolate twist.
- Use white chocolate chips instead of milk chocolate chips for a different flavor.
- Drizzle melted chocolate over the bunyols for a decadent touch.
Tips and Tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Use a cookie scoop or spoon to drop the batter into the oil for consistent size.
- Dust with powdered sugar while still warm for best results.
Storage Instructions:
Store leftover bunyols in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat in the microwave for 10-15 seconds or in a 350°F oven for 5-7 minutes.
Presentation Ideas:
Serve the bunyols on a platter with a dusting of powdered sugar and a drizzle of melted chocolate.
Garnishes:
Fresh berries or whipped cream can be used as a garnish.
Pairings:
Pair with a hot cup of coffee or hot chocolate.
Suggested Side Dishes:
Serve with fresh fruit or a side of vanilla ice cream.
Troubleshooting Advice:
- If the batter is too thick, add a tablespoon of milk at a time until desired consistency is reached.
- If the bunyols are not cooking evenly, adjust the temperature of the oil.
Food Safety Advice:
- Use caution when working with hot oil.
- Make sure the oil is at the correct temperature before frying to prevent oil splatters.
Food History:
Bunyols are a traditional Spanish pastry typically enjoyed during the Lenten season.
Flavor Profiles:
Chocolatey, sweet, and slightly salty.
Serving Suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Spanish
Taste: Sweet, Chocolatey, Nutty, Light, Fluffy