Christmas is here and it’s all about indulging in homemade sweets and treats. Posadas are well underway and the lights are twinkling on the tree at the sound of villancicos. The ponche is warm and ready and the aroma of steaming tamales is permeating the air. There’s only one thing missing: buñuelos.
Every family has their own special buñuelo recipe. There is even a shortcut where all you have to do is fry a flour tortilla and coat it in cinnamon sugar. But it’s just not the same. It’s a great trick for an emergency situation but if you have the time, you must make buñuelos from scratch and involve the entire family in the process.
These little buñuelos are perfect as edible gifts and just the right size for kids. I even kept them festive by cutting them out with a star-shaped cookie cutter. I must warn you. They are addicting and will be devoured faster than you can sing Burrito Sabanero.
- 3/4 cups water
- 4 teaspoons granulated sugar
- 1 (4-inch) cinnamon stick
- 1/4 cup Coffeemate Natural Bliss vanilla flavor creamer
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- ½ cup vegetable shortening
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
- Combine water, 4 teaspoons sugar and cinnamon stick in a medium saucepan over medium heat. Let mixture come to a boil; remove from heat. Let cool to room temperature. Stir in Coffee-mate; set aside. Remove cinnamon stick.
- Combine flour, baking powder and shortening in a large bowl. Mix with hands until mixture becomes crumbly. Add egg and vanilla extract; continue mixing with hands. Continue mixing, adding liquid mixture a 1/4 cup at a time until a smooth and malleable dough forms. If dough is too dry, moisten hands and form a large ball. Transfer dough to a large bowl. Cover with plastic wrap; let stand for 30 minutes.
- Roll out dough in 1-cup portions at a time to 1/4-inch thickness or thinner. Using a 3-inch star cookie or sandwich cutter, cut out dough stars. Place dough stars on a flat surface; let stand for 15 minutes.
- Combine ½ cup sugar and ground cinnamon in a shallow bowl or large plate.
- Heat approximately 1/2-inch depth of oil in a cast iron skillet over medium heat. Test oil temperature by dropping in a small ball of dough. Oil should bubble. Carefully add a few buñuelos at a time to oil and fry for 20 to 30 seconds on each side or until golden.
- Transfer each star immediately to cinnamon/sugar mixture and coat.
Recipe developed for El Mejor Nido.