South of the Border Doughnuts
Mexicans call these bunuelos. Americans call them South of the Border Doughnuts. No matter what you call 'em, they're perfect for an after-siesta (or anytime) nibble.
Makes: 3 to 3-1/2 dozen doughnuts
What You'll Need:
cup sugar, divided
1 teaspoon ground cinnamon
cup (½ stick) butter, softened
1 teaspoon vanilla extract
cups all-purpose flour, divided (or more as needed)
2 teaspoons baking powder
Vegetable oil for frying
What To Do:
- In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
- In a medium bowl, using an electric mixer, cream together the butter and remaining sugar until creamy. Add eggs and vanilla, blending well. Mix in 1 cup flour, the baking powder, and salt; mix well and blend in milk. Add remaining flour and mix to make a soft dough.
- Turn onto a floured surface and knead for 1 or 2 minutes, until dough is smooth, kneading in more flour if dough is still too sticky to handle.
- With a rolling pin, roll out the dough to 1/4-inch thickness, flouring the surface and the rolling pin lightly, if the dough sticks. Cut dough with a 2-inch round cookie cutter.
- In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees F).
- Fry six 2-inch rounds at a time, turning often with tongs, until puffy and golden, 1-1/2 to 2 minutes.
- Drain on paper towels and toss in coating mix while still hot.
These should look like puffy fried dough balls.
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