Buñuelos Recipe (Fried sweet tortillas)
These sweet tasting treats were known for being a Holiday dessert in the early California days. From the book, “Early California Hospitality: the Cookery Customs of Spanish California, with authentic recipes and menus of the period”, written by Ana Begue de Packman, this recipe is simple to make and for everyone to enjoy. Bring bunuelos to the gathering and be the talk of the party!
– 3 cups flour
– 1 tablespoon sugar
– 1/2 teaspoon salt
– 1 teaspoon baking powder
– 1 egg
– 1/2 cup milk
– 2 cups fat
1. Begin to sift flour, salt, baking powder, and sugar into a bowl.
2. Add well-beaten egg and milk, a little at a time.
3. Knead until elastic.
4. Divide dough into 2 inch balls, and roll out into think 5 inch round cakes.
5. Prick with fork. Deep fry one at a time. They should be a golden color.
Ingredients for Sauce:
– 1 cup sugar
– 2 cups water
– 2 teaspoons aniseed
Instructions for Sauce:
1. Bring water and aniseed to boil.
2. Add sugar to form a syrup. Pour the syrup over hot bunuelos.
Packman, Ana Bégué. Early California Hospitality; the Cookery Customs of Spanish California, with Authentic Recipes and Menus of the Period. Glendale, CA: Arthur H. Clark, 1938. Print.