Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, shredded coconut, sugar, salt, and baking powder.
2. In a separate bowl, whisk together the milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 375°F.
5. Using a small cookie scoop or tablespoon, drop the batter into the hot oil, frying in batches until golden brown and cooked through, about 2-3 minutes per batch.
6. Use a slotted spoon to remove the bunyols from the oil and transfer them to a paper towel-lined plate to drain excess oil.
7. Serve warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- Makes approximately 20 bunyols
Nutritional information:
- Calories: 90
- Fat: 4g
- Carbohydrates: 12g
- Protein: 2g
- Fiber: 1g
- Sugar: 5g
Substitutions for ingredients:
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Milk can be substituted with coconut milk for a stronger coconut flavor.
Variations:
- Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Drizzle the bunyols with honey or chocolate sauce for a sweet finish.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the bunyols cook evenly and don't absorb too much oil.
- Use a small cookie scoop or tablespoon to ensure the bunyols are uniform in size and cook evenly.
Storage instructions:
- Store leftover bunyols in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat leftover bunyols in the oven at 350°F for 5-7 minutes or until warmed through.
Presentation ideas:
- Serve the bunyols on a platter with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
- Garnish the bunyols with fresh berries or a dollop of whipped cream.
Pairings:
- Serve the bunyols with a cup of hot coffee or tea for a cozy treat.
Suggested side dishes:
- Serve the bunyols as a dessert alongside fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the bunyols are too dense, try adding a bit more milk to the batter to thin it out.
- If the bunyols are too oily, make sure the oil is hot enough before frying and drain excess oil on paper towels.
Food safety advice:
- Be careful when working with hot oil and use caution when frying.
Food history:
- Bunyols are a traditional Spanish pastry typically served during the winter months.
Flavor profiles:
- The coconut bunyols are sweet and slightly nutty with a crispy exterior and soft, fluffy interior.
Serving suggestions:
- Serve the coconut bunyols as a sweet treat for breakfast, brunch, or dessert.
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