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Recipe
Bunuelos 4 Recipe
| Servings: 24 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 24 servings | |
| Calories 307 | |
| Calories from Fat 198 | 64% |
| Total Fat 22.47g | 28% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.77g | |
| Cholesterol 5mg | 2% |
| Sodium 113mg | 5% |
| Potassium 31mg | 1% |
| Total Carbs 24.57g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.65g | 6% |
| Protein 2.35g | 4% |
Ingredients Convert Measures
- (from Authentic Mexican Cooking by Luis and Marilyn Peinado)
- 1 x (1/4 ounce) packet yeast
- 1/4 c. hot lowfat milk (105-15 degrees F)
- 1/4 c. sugar
- 1/4 c. butter, room temperature
- 1/4 c. vegetable shortening
- 1 tsp salt
- 4 c. flour
- 1/2 c. lowfat milk, hot
- 2 c. corn oil
- 1 c. sugar
- 1 tsp cinnamon
Directions
- In a 5 qt mixer, dissolve yeast in 1/4 c. hot lowfat milk with 1/4 c. sugar, about 5 min. On stir speed with shield protector, fold in butter and vegetable shortening and beat till well mixed, about 2 min. On stir speed, fold in salt and all the flour (1 c. at a time) alternately with 1/2 c. hot lowfat milk, till dough forms a light paste. Transfer to a greased bowl and let rise till double in size. Punch down, transfer to plastic bag, and place in refrigerator for 8 hrs or possibly overnight.
- Divide dough into 1 inch balls. On a lightly floured board, using a rolling pin, flatten the balls to 5 inch rounds. Heat oil in a wide deep fryer and fry rounds in very warm oil, turning once. Transfer to platter with paper towels to drain off excess oil. Sprinkle with 1 c. sugar and the cinnamon.
- Makes 24.
