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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup. | 2. remove from the heat and set aside. | 3. rewarm if necessary before serving time. | 4. for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl. | 5. add the shortening and mix with your fingertips to combine. | 6. stir in the orange juice and water, working the liquids into the dough until a sticky ball forms. | 7. dust a counter or pastry board with flour and knead the dough vigorously for 1 minute. | 8. the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes. | 9. divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes. | 10. if not for use immediately, the dough can be refrigerated for up to 4 hours. | 11. dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick. | 12. trim any ragged edges and discard them. | 13. To avoid toughening the dough roll it out only once. | 14. cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together. | 15. pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375. | 16. gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface. | 17. avoid spooning oil over the top of the frying bread, as it will balloon too much. | 18. when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs. | 19. cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels. | 20. repeat the frying process with the remaining dough. | 21. drizzle the syrup over the bunuelos and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	1	cup		836.0	215.798	0.264	0.0
cinnamon	1	teaspoon		-	-	-	-
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
water	1	cup		0.0	0.0	0.0	0.0
flour	4	cups		2313.12	506.4216	37.604	8.9744
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	2	teaspoons		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
cinnamon	1/4	teaspoon		-	-	-	-
vegetable shortening	2	tablespoons		230.4	0.0	0.0	25.6
orange juice	3/4	cup		111.6	25.791999999999998	1.736	0.496
water	3/4	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.