Bunuelos With Orange Syrup

READY IN: 1hr 20mins




  • 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.