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Bunuelos
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Indulge in festive bunuelos: crispy doughnuts enjoyed during Christmas celebrations in Mexico and New Mexico, or savor fluted churros in Spain. A delightful treat for Las Posadas, honoring Joseph and Mary's journey to Bethlehem.
Ingredients:
60g (1/4 cup) demerara sugar
21.00 gm fresh lime juice
1 x 7cm cinnamon stick
2 tsp fennel seeds
410ml (1 2/3 cups) water
50g butter
150g (1 cup) plain flour
Pinch of salt
4.40 gm vanilla essence
4eggs, lightly whisked
100g (1/2 cup) caster sugar
2.50 gm ground cinnamon
Canola oil, to deep-fry
Instructions:
Combine demerara sugar, lime juice, cinnamon, fennel seeds, and 160ml (2/3 cup) water in a small saucepan over medium-low heat. Stir until the sugar dissolves. Bring to a boil over high heat, then simmer for 10 minutes until the syrup thickens slightly. Transfer to a heatproof bowl, let cool, and strain through a fine sieve into a serving jug.
In a medium saucepan over medium-high heat, combine the butter and remaining water. Bring to a boil, then remove from heat. Stir in the flour and salt until the mixture forms a ball and begins to come away from the side of the pan. Add the vanilla and whisk in the egg using a balloon whisk, then beat with a wooden spoon until well combined.
Mix the caster sugar and cinnamon on a plate. Fill a large saucepan with enough oil to reach 5cm in depth. Heat the oil to 180°C over medium-high heat (test readiness by seeing a bread cube turn golden brown in 15 seconds).
Shape heaped teaspoonfuls of dough into 3cm wide balls using 2 metal teaspoons. Place the balls in the oil and cook, turning occasionally, for 3 minutes until golden and cooked through. Use a slotted spoon to transfer the doughnuts to a paper towel-lined tray to drain and cool slightly. Toss the warm doughnuts in cinnamon sugar to coat evenly. Repeat with the remaining dough in 5 batches, reheating the oil as needed. Serve warm with syrup.