Buñuelos de Rodilla (Mexican Christmas Fritters)

Name: Buñuelos de Rodilla (Mexican Christmas Fritters)
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 36
Cuisine: Mexican
Ingredients: 1 Tbsp aniseed liqueur (optional); 1 Tbsp baking powder; 1 cinnamon stick; 2 larges eggs, beaten and at room temperature; 710 milliliters all-purpose flour, sifted twice; 1 teaspoon salt; 2 Tbsps sugar; 2 liters vegetable oil; 118 milliliters water; 118 milliliters lard or unsalted butter, cut into 1/2-inch pieces and chilled

The recipe Buñuelos de Rodill Head to the store and pick up vegetable oil, sugar, cinnamon stick, and a few other things to make it today. It works well as a hor d'oeuvre. It can be enjoyed any time, but it is especially good for Christmas. It is a good option if you're following a dairy free and vegetarian diet.

Instructions

For the Buñuelos: In saucepan, bring water, sugar, and liqueur (if using) to simmer over medium heat, stirring until sugar dissolves.

Ingredients you will need

Liqueur

Sugar

Water

Equipment you will use

Sauce Pan

Remove from heat and cover to keep warm.

Combine flour, baking powder, and salt in large bowl. Using fingertips, rub lard or butter into flour mixture until mixture is crumbly. Work eggs in with fingertips until incorporated, then, gradually add the warm sugar water, adding enough to make a cohesive dough.

Ingredients you will need

Baking Powder

Butter

Dough

All Purpose Flour

Sugar

Water

Egg

Lard

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Knead the dough on a clean, dry work surface until smooth, 10 to 15 minutes.

Ingredients you will need

Dough

Cover dough and let rest at room temperature for 1 hour.

Ingredients you will need

Dough

Meanwhile, cover a clean, dry work surface with several clean kitchen towels.

Equipment you will use

Kitchen Towels

Divide the dough into approximately 1-inch pieces and roll each one into a ball. Using a rolling pin (dough should be smooth but not sticky—flouring the work surface is not necessary), roll each ball into a 6- to 7-inch diameter circle—each buñuelo should be thin enough to be translucent.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Arrange the dough circles on the towel-lined surface and let rest 45 minutes. Turn the circles and allow to dry an additional 45 minutes. Dough will feel papery to the touch after the drying period.

Ingredients you will need

Dough

Line 2 baking sheets with 2 layers paper towels.

Equipment you will use

Baking Sheet

Paper Towels

Heat oil in a Dutch oven or large skillet with high sides over medium-high heat until temperature registers 350°F. (Oil should be 1- to 1 1/2 inches deep). Fry buñuelos 1 to 2 at a time until golden one side, 30 to 60 seconds. Turn over with tongs, and fry until opposite side is golden, 30 to 45 seconds.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Tongs

Transfer to prepared trays and repeat with remaining dough.

Ingredients you will need

Dough

Combine piloncillo, brown sugar, or sugar, water, cinnamon, and aniseeds to boil over medium-high heat in medium heavy-bottomed saucepan, stirring until sugar is dissolved. Reduce heat to medium and simmer until mixture is syrupy, 5 to 7 minutes. Strain syrup, discard solids, and drizzle over buñuelos or serve alongside.

Ingredients you will need

Brown Sugar

Panela

Cinnamon

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Serve buñuelos with warm syrup.

Ingredients you will need

Syrup

Equipment

Ingredients

Servings:

1Tbsp

aniseed liqueur (optional)1Tbsp

baking powder 1

cinnamon stick 2larges

eggs, beaten and at room temperature 710milliliters

all-purpose flour, sifted twice 1teaspoon

salt 2Tbsps

sugar 2liters

vegetable oil 118milliliters

water 118milliliters

lard or unsalted butter, cut into 1/2-inch pieces and chilled

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.