Bunuelos With Orange Syrup

"From the Border Cookbook, posted for ZWT 3, Mexico."
 
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Ready In:
1hr 20mins
Ingredients:
12
Yields:
12-14 bunuelos

ingredients

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directions

  • combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
  • remove from the heat and set aside.
  • rewarm if necessary before serving time.
  • for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
  • add the shortening and mix with your fingertips to combine.
  • stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
  • dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
  • the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes.
  • divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes.
  • if not for use immediately, the dough can be refrigerated for up to 4 hours.
  • dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
  • trim any ragged edges and discard them.
  • To avoid toughening the dough roll it out only once.
  • cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together.
  • pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375.
  • gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface.
  • avoid spooning oil over the top of the frying bread, as it will balloon too much.
  • when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
  • cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
  • repeat the frying process with the remaining dough.
  • drizzle the syrup over the bunuelos and serve immediately.

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RECIPE SUBMITTED BY

<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src=http://www.recipezaar.com/members/home/353579/half%20marx-brothers-a-night-at-the-opera.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/2640.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/kaiserklan.jpg alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? 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