What are bu?uelos?!
What are bu?uelos?
I am told it's a dessert and that its is made out of dough but I have no idea what it is.
Answers: bu·?u·e·lo - - a thin, round, fried pastry, often dusted with cinnamon sugar.
Bunuelos with Anise Syrup
Servings: Makes 16.
Ingredients:
Syrup
4 cups water 4 cones piloncillo* (about 14 ounces), coarsely chopped
1 orange, quartered
1/2 large lime
3 cinnamon sticks
1 tablespoon aniseed
Bu?uelos
3/4 cup water
3/4 cup orange juice
1 large egg
3 tablespoons sugar
3 tablespoons lard, melted, cooled
1 tablespoon dark rum
1/2 teaspoon salt
5 cups (about) all purpose flour
Vegetable oil (for frying)
Preparation:
For syrup:
Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)
For bu?uelos:
Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.
Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.
Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer bu?uelos to paper towels to drain. Arrange bu?uelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.
*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.
hope this helps. enjoy. google it it's some kind of mexican bread or something,i don't really know it Bu?uelos, like many other Mexican foods, are made differently in different part of the country, and, sometimes, are called by different names. What Do?a Martha is making are called sopapillos in some areas. Some call them bu?uelos estirados to distinguish them from bu?uelos de molde which are cut with a mold to a fancy shape. Recipes for bu?uelos de molde often include eggs and milk -- a fried cake, while Do?a Martha is making them with water -- a fried bread. I like them either way.
handful of baking power and another of salt are mixed into 2 Kg (4.5 pounds) of flower.
300 grams (10 oz) of vegetable shortening is cut in by hand and mixed well. This will make 70 large bu?uelos.
Water is added as required to make the dough and the kneading begins, first in the bowl and then on the tile counter top. When the dough is ready, Do?a Martha places it in a plastic bag to keep it moist while she rolls out the discs that will become bu?uelos.
First she rolls a small amount of dough into a ball a little larger than a large egg. Then she rolls each ball into an almost paper thin disc.
She further stretches the disc by hand
When the discs are dry and firm, they are fried in vegetable oil until they are golden, about 3 minutes. Then they are drained, sprinkled with cinnamon sugar, and set aside to cool First of all they aren't really a dessert.More like a quick meal.Sometimes they are a dessert, but my family makes them as a meal.They are actually little balls of dough stuffed with mashed green banana and cheese.If you want to know the recipe you can email me at:eliana_cabrera@yahoo.com
Or visit my yahoo 360 page. They are the Spanish version of doughnut holes!
Bu?uelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols) are fritters of a mainly Spanish origin. They are a popular snack in many Latin American countries, and are traditionally eaten at Christmas.
They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. There are different types of bu?uelos. Some are made with cheese or with yam or other starchy vegetables, others have different fillings.
In Colombia they are not sweet and are made with a small curd white cheese and formed into doughy balls then fried golden brown. It is a traditional Christmas dish, served along with natilla.
In Cuba they are traditionally twisted in a pretzel-shape and covered in an anise caramel.
To make Mexican bu?elos, a yeasted dough with a hint of anise is deep-fried, then drenched in a syrup of brown sugar, cinnamon, and guava. Bu?elos are commonly served in Mexico and other Latin American countries with powdered sugar, a cinnamon and sugar topping, or hot sugar cane syrup (piloncillo) and are sold in fairs, carnivals, and Christmas events such as posadas or pastorelas.
In Nicaragua bu?uelos are made of yucca. The bu?uelos are rolled into balls and deep fried and served with miel. They are eaten year-round, and are a typical side-dish or snack served during holidays.
There are references to bu?elos in Mallorca; there also bu?uelos in Turkey, India, and Cuba; bu?uelos in Russia. Jews in Turkey make bu?uelos with matzo meal and eat them during Passover. They are also popular during Hannukah. Very similar to donut centers.