Mexican Buñuelos with Cinnamon Chocolate Sauce
 
 
Author:
Serves: 10 bunuelos
Ingredients
  • 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)
For the sauce:
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, dust the bunuelos heavily with icing sugar, and drizzle with the sauce.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/02/mexican-bunuelos-cinnamon-chocolate-sauce.html