STREET FOOD FRIDAYYYYYY! That’s right, street food Monday is dead, long live Street Food Friday! I just missed sharing all my dirty dirty street food love with you. But honestly, something about doing it on a Monday started to feel wrong (if you even remember street food Monday, because it was a while ago). I’m bringing the Street Food goodness back to the blog, but instead of doing it on uptight, work-filled Monday, I’m gonna be doing it on laid back, fun-filled, party-starting Friday! Are you ready?
Today we’re in Mexico for another iteration of the street-world’s favourite: fried dough. Get out your Sombrero (such a terrible stereotype, I know, I’m sorry, but they are the official party-starter hat) and let’s talk Buñuelos. Specifically these Mexican Buñuelos with Cinnamon Chocolate Sauce. It’s important to specify that this is a Mexican Buñuelo, because buñuelos are quite different in other parts of the world. The South American Buñuelo is more like a donut hole, some are even savoury, but the Mexican Buñuelo is a whole other delicacy.
Here’s the deal: a thin sheet of dough, fried until bubbled up and crisp, but still doughy and light in the centre, completely covered in cinnamon and sugar, and often served with a spiced piloncillo syrup (piloncillo is a type of unrefined sugar). Sounds amazing, right? I doused mine in a thick syrup of chocolate spiced with cinnamon and a tiny pinch of cloves – if you’re into it, a little chilli would be cool – and served these hot and crisp. They lived up to my dreams.
On the streets of Mexico these are sold, cooked in front of your eyes, during religious fairs and especially at Christmas. In fact, there is a Christmas carol with the line ‘tonight is a good night to eat buñuelos’. Does anyone want to come to Mexico with me, stat? Because I think I would get on just fine with the people there. I like the way they think.
- 1½ cups (225g) plain flour
- ½ tsp baking powder
- ¼ cup (65ml) olive oil
- ½ cup (125ml) water
- Neutral oil, for frying
- icing sugar (powdered sugar)
- ½ cup (125ml) thickened cream (aka heavy cream)
- ¼ cup (65ml) water
- 2 tsp brown sugar
- 2½ oz (75g) dark chocolate (70% cocoa solids)
- 1 tsp cinnamon
- pinch ground cloves
- To make the bunuelos, place the flour into a large mixing bowl with the baking powder. Add the oil and work with your fingers until the mixture looks like damp sand.
- Add the water all at once, and work the mixture together into a ball, and then knead on a clean surface (it shouldn't stick) until a smooth dough forms. Wrap in plastic and set aside to rest for 30 mins.
- Once the dough has rested, divide the mixture into 12 even pieces and roll out into very thin discs, about 13cm/5inches round. Pour about an inch of oil into a large, deep skillet, and heat to 180C/350F.
- Place one round of dough at a time into the oil - the oil will bubble up a lot, so be sure it doesn't fill the pan more than half-way. The bunuelos will puff up a lot. When the edges begin to go a pale brown, flip the pastry over and cook the other side for a further 30 seconds or until it's golden brown too. Remove to some parchment paper to drain. Continue until all the bunuelos are cooked.
- To make the sauce, place the cream, water and sugar into a pan, and bring to a simmer. Turn off the heat, add in the chocolate, cinnamon and cloves and stir until everything is melted and smooth.
- To serve, dust the bunuelos heavily with icing sugar, and drizzle with the sauce.