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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.

What You'll Need

  • 2/3 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour, divided (or more as needed)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • Vegetable oil for frying

What to Do

  1. In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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).
     
  6. Fry six 2-inch rounds at a time, turning often with tongs, until puffy and golden, 1-1/2 to 2 minutes.
     
  7. Drain on paper towels and toss in coating mix while still hot.



     

Notes

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