Mexican fried pastry
Sweet dough formed into round shapes and deep fried in oil until crisp. This type of fried pastry is known as Mexican buñuelos and they are popular all over Mexico.
Mix flour, sugar and baking powder in a large bowl. Beat eggs and milk together in another bowl.
Add milk and egg mix to the flour one, stir in the oil and mix well.
Add warm water and mix until the dough can be handed easily.
Place the dough on a lightly floured surface and knead until smooth.
Divide dough into 24 pieces and shape each of them into a ball.
Flatten dough balls, cover with a cloth and let them rest 20 minutes.
On a lightly floured surface, roll out each flattened ball into a circle 6-7 inches in diameter. Let them stand 5 minutes.
Heat oil in a deep frying pan to 360º F.
Combine sugar and ground cinnamon in a small bowl. Set aside.
Stretch a pastry a little more by hand and fry until the underside is golden brown, about 3 minutes.
Turn and fry the other side until golden and crisp. Remove the fried pastry from the pan and drain on a paper towel. Place it on a serving dish.
Fry the rest of the pastries in the same way.
Sprinkle sugar and cinnamon over the warm pastries.
If the dough is dry, add a little more warm water, 1 tablespoon at a time.
Flatten the dough balls with your hands first. Then roll them to shape into circles with a rolling pin. Then stretch the dough once more with our hands just before frying.
An electric frying pan makes the task easier.
The people in Oaxaca, Mexico, eat fried pastries during the Christmas season. On Christmas Eve, street vendors sell these buñuelos handing them in pottery dishes that have cracks or flaws. After eating the fried pastries, people smash the dishes on the ground.
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