BUÑUELO RECIPES

Steps:

• Process flour, baking powder, salt, and 1 tablespoon of the sugar in a food processor until combined. Add shortening, and pulse until combined and mixture resembles wet sand, 10 to 15 times. With processor running, gradually add water through food chute until dough is thoroughly combined and smooth.
• Remove dough to a floured work surface, and knead until dough is smooth and elastic, about 1 minute. Cover and let rest 30 minutes. Combine cinnamon and remaining 1 cup sugar in a small bowl, and set aside.
• Shape dough into 24 (1 1/2-inch) balls; cover dough balls until ready to use. On a lightly floured surface, sprinkle 1 dough ball with flour, and roll into a very thin 5-inch round. Repeat procedure with another dough ball. (You will repeat rolling process, 2 dough balls at a time, just before frying.)
• Pour oil to a depth of 1 inch in a large 12-inch cast-iron skillet over medium, and heat to 360°F. Fry 2 dough rounds until golden brown and crispy, 2 to 3 minutes per side. Remove buñuelos to paper towel-lined baking sheets; sprinkle both sides with cinnamon-sugar mixture. Repeat rolling, frying, and sprinkling procedures with remaining dough balls. Buñuelos may be stored in an airtight container up to 3 days.

Steps:

• Heat deep fryer to 325°F.
• Crumble cheese thoroughly, this is a must. Mix in eggs, one at a time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a little at a time, and thoroughly combine. Are you sensing a pattern?.
• Mix in just enough milk to form a soft dough.
• Shape into large balls, smaller than a baseball, but about the size that fits in your palm. Be careful not to compact dough, it takes a light touch.
• Cook in batches in a deep fryer until dark golden brown. The bunuelo will "roll" over as it cooks numerous times, this is important for even cooking so do not overcrowd fryer. Nudge it if it doesn't roll enough. It will puff as it cooks and little appendages could puff out, don't worry, that is okay.
• Drain well and serve.