These fried pastries are sold as street food in Mexico and also show up as a Hanukkah treat in Mexican Jewish homes. If you prefer, omit the syrup and dust them with cinnamon sugar or icing sugar. We prefer safflower oil for frying because of the crisp texture and light, clean taste it gives.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2010
- 1 cup packed dark brown sugar
- 1 cup water
- 2 cinnamon sticks broken
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon aniseed
- 1/3 cup shortening
- 1 egg
- 1/2 cup water (approx)
- safflower oil for frying, enough to submerge food
- vegetabIe oil for frying, enough to submerge food
MethodIn large saucepan, bring sugar, water and cinnamon to boil; reduce heat and simmer until thickened and reduced to 1 cup (250 mL), about 15 minutes. Set sauce aside.
Dough: In large bowl, whisk together flour, baking powder, salt and aniseed. Using pastry blender or 2 knives, cut in shortening until in coarse crumbs. Whisk egg with water; stir into flour mixture, adding up to 1 tbsp (15 mL) more water if necessary to make soft dough.
Turn out onto lightly floured surface; knead until smooth. Divide into 12 pieces, shape each into ball. Cover and let rest for 10 minutes. On lightly floured surface, roll each piece of dough into thin 7-inch (18 cm) disc.
In deep skillet, heat about 1 inch (2.5 cm) oil until deep-fryer thermometer reaches 375°F (190°C). Fry discs, 1 at a time and turning once, until puffed and golden, 1 to 2 minutes per side. Drain on paper towel–lined plate.
Serve each drizzled with 1 tbsp (15 mL) sauce. Serve additional sauce on the side.
Nutritional facts Per serving: about
- Sodium 159 mg
- Protein 3 g
- Calories 252.0
- Total fat 12 g
- Potassium 94 mg
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 34 g
- Iron 10.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 1.0