This Hanukkah sweet comes from Mexico and is very similar to a flattened doughnut. For a flavour twist, instead of tossing the bu?uelos with cinnamon sugar, drizzle them with honey, toss them with icing sugar or cut them in half lengthwise and serve with jam.
- Portion size 24 servings
- Credits : Canadian Living Magazine: November 2013
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1 egg
- vegetable oil for deep-frying
MethodDough: In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in shortening until in coarse crumbs. Whisk egg with 1/2 cup water; stir into flour mixture. Turn out onto lightly floured surface; knead until smooth.
Make-ahead: Wrap and refrigerate for up to 24 hours. Let stand at room temperature for 15 minutes before continuing.
On lightly floured surface, flatten dough to scant 1-inch (2.5 cm) thickness; cut into 24 pieces. Shape each into 1/4-inch (5 mm) thick disc. Cover and let rest for 5 minutes.
Meanwhile, pour enough oil into large deep skillet or Dutch oven to come 1 inch (2.5 cm) up side. Heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden brown in 40 seconds. Fry discs, in batches and turning once, until puffed and golden, about 2 minutes. Drain on paper towel–lined plate.
Meanwhile, in bowl, whisk sugar with cinnamon; in batches, add bu?uelos and toss to coat.
Make-ahead: Set aside for up to 1 hour.
Nutritional facts per piece: about
- Fibre trace
- Sodium 76 mg
- Sugars 4 g
- Protein 2 g
- Calories 110.0
- Total fat 7 g
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
- Iron 4.0
- Folate 7.0
- Calcium 1.0