Buñuelos -- Traditional Mexican Fiesta Dessert

I don't make these at home, but I've had them at Mexican Fiestas and even American County Fairs since here in California we have such a very large and growing Mexican population. When done well, they are very good and light. At school, one of our son's teachers taught the children to make an easy version by using a regular store-bought tortilla and just a bit of butter and oil in a frying pan. It's obviously not the same, but it tasted great, the kids loved it and it's something that even they can make anytime (some of them are now even making it in the microwave with just the sugar and cinnamon. It's a further degradation of the original, but it is safe, faster and easier for them.)

Mexican Desserts and Drinks
by Socorro Munoz Kimble & Irma Serrano Noriega

Recipe Ingredients:
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying

Recipe Instructions:
In a large bowl, mix flour, baking powder and salt. In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes. Heat oil one-inch deep in large skillet to 360 F. Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm, or drizzle with syrups. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crisp. (20 fritter)

This post is entered in the Scrumptious Sunday Mexican Edition. Be sure to visit for more Mexican recipes.

Happy Sunday
and
Happy Cooking To All!
:-) Joy