Goshen’s Buñuelos

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Goshen’s Buñuelos are a classic Spanish dessert.  This doughnut looking dessert is a pastry normally eaten around the Christmas season.  Goshen’s Buñuelos are also a wonderful Spanish dessert for any occasion. This wonderful dessert also is served with a sweet brown sugar and cinnamon sauce. Goshen’s Buñuelos is a wonderfully tasty dessert that is deep rooted in Spanish cuisine. This is a fried dessert that can also be covered in chocolate or powdered sugar.

Serves 6

Ingredients:

·         2 cups(about 226 grams) of all purpose flour

·         1 beaten extra large egg

·         ½ cup(about 125 milliliters) of milk

·         2 tablespoons(about 28 grams) of melted unsalted butter

·         1 tablespoon (about 14.3 grams)of sugar

·         1 teaspoon(about 4.7 grams) of baking powder

·         ½ teaspoon (about 2.4 grams)of salt

·         Sugar (or powdered sugar) for dusting

·         Oil for frying

·         Frying pan

Ingredients for Dipping Sauce:

·         1 1/3 cups(about 302.4 grams) of brown sugar

·         1 cinnamon stick

·         3 cups(about 750 milliliters) of water

·         1 clove

Directions:

Step 1: The first step in preparing Goshen’s Buñuelos is to make the syrup. Combine all of the ingredients for the dipping sauce in a saucepan and heat. Stir until the sugar has dissolved and simmer in a saucepan until the mixture is reduced into light syrup. Remove and discard any remaining spices and keep warm to serve with the Buñuelos.

Step 2: The next step in making Goshen’s Buñuelos is to prepare the Buñuelos. Sift the flower, salt, and baking powder into a large bowl and mix in the sugar thoroughly. Whisk the egg and milk together well and gradually stir in the dry ingredients into the whisked egg and milk. The next step is to beat in the melted butter and make into a soft dough.

Step 3: Lightly flour a cutting board and knead the dough until elastic and smooth. Then divide Goshen’s Buñuelos dough into 18 even sized balls. Flatten the balls into disks about ¼ inches (about 6-7 mms) thick. Get a wooden spoon and roll the handle end in flour and poke holes in the middle of all the Buñuelos. Get out a large deep frying pan and pour the oil in to make a depth of 2 inches (about 5 cm) and heat. Deep fryers are also recommended.

Step 4: Heat the oil to 375 F (About 191 C). Fry the Buñuelo dough in batches making sure not to overcrowd the frying pan. Cook the Buñuelos until they are golden brown and puffy on both sides. (A tip for Goshen’s Buñuelos: use a slotted spoon to remove the Buñuelos from the frying pan.) Then let the Buñuelos sit on a paper towel for a moment to drain the excess oil.

Then dust the Buñuelos in sugar (or powdered sugar) and serve with the syrup made in step 1.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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