I first heard about bunuelos many years ago when a friend told me about the fried cookies her neighbor made from any kind of left over dough. When she made biscuits and had dough she couldn't get in the pan, she made the thin cookies for the children. She rolled the dough thin and fried it in deep grease. After she drained it, she dusted it with granulated sugar and cinnamon.
Later I found a real recipe for this dessert. It was almost like biscuit dough, but with an egg and two tablespoons of sugar added to the dough. Buneulos are similar to Sopapillas.
My most recent recipe has two eggs and 1/2 cup sugar, but it begins as a simple dough like biscuits. If you don't want all the biscuits in a can, bake what you want to eat with a meal and fry the rest for bunuelos. You can also use pieces of yeast dough to make bunuelos. Follow the same procedure.
Roll or pat out the dough until thin and fry it in clean oil until crisp turning once or twice. Sprinkle generously with cinnamon sugar. Store in a cookie jar.
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