Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1/2 cup vegetable oil for frying
Special Equipment Needed:
- Large bowl
- Whisk
- Rolling pin
- Frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. Add the butter, eggs, and vanilla extract and mix until a dough forms.
3. Add the coconut milk and mix until combined.
4. Knead the dough until it is smooth.
5. Roll the dough out on a lightly floured surface until it is 1/4 inch thick.
6. Cut the dough into 2-inch circles and place them on a parchment-lined baking sheet.
7. Heat the oil in a large frying pan over medium heat.
8. Fry the buñuelos in batches until golden brown, about 2 minutes per side.
9. Remove the buñuelos from the oil with a slotted spoon and place them on a paper towel-lined plate.
10. Sprinkle the buñuelos with the shredded coconut and serve.
Time:
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Temperature: 350°F (177°C)
Serving Size: Makes about 20 buñuelos
Nutritional Information:
Calories: 140
Fat: 7g
Carbohydrates: 16g
Protein: 2g
Substitutions for Ingredients:
- Coconut milk can be substituted with almond milk or any other type of milk.
- Butter can be substituted with vegan butter or margarine.
- Shredded coconut can be substituted with chopped nuts or dried fruit.
Variations:
- Add 1/4 teaspoon of ground cinnamon to the dough for a hint of spice.
- Use a cookie cutter to cut the dough into different shapes.
- Add 1/4 cup of raisins or dried cranberries to the dough for added sweetness.
Tips and Tricks:
- Make sure the oil is hot enough before adding the buñuelos.
- Fry the buñuelos in small batches to ensure even cooking.
- If the buñuelos are browning too quickly, reduce the heat.
Storage Instructions:
Store the buñuelos in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the buñuelos in a 350°F (177°C) oven for 5 minutes.
Presentation Ideas:
- Serve the buñuelos on a platter with a bowl of shredded coconut for garnish.
- Place the buñuelos in a basket lined with parchment paper for a rustic presentation.
Garnishes:
- Shredded coconut
- Powdered sugar
- Honey
- Maple syrup
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt
- Granola
Troubleshooting Advice:
- If the buñuelos are not crispy enough, increase the cooking time.
- If the buñuelos are too greasy, reduce the amount of oil used.
Food Safety Advice:
- Make sure the oil is hot enough before adding the buñuelos.
- Fry the buñuelos in small batches to ensure even cooking.
Food History:
Buñuelos are a traditional Spanish dessert that have been around for centuries. They are typically served during the holiday season and are often made with a variety of different ingredients such as nuts, dried fruits, and spices.
Flavor Profiles:
- Sweet
- Coconut
- Vanilla
Serving Suggestions:
- Serve the buñuelos with a scoop of ice cream for a decadent dessert.
- Top the buñuelos with a dollop of whipped cream for a light and airy treat.
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