BUNEULOS - LALA'S

By akselden

Ingredients

• 1/3 C. juice from a good orange
• 1/3 C. water
• 1 tsp. oil
• 2 C. flour
• 1 large beaten egg
• Cinnamon sugar

Details

Servings 18

Preparation

Step 1

1. Squeeze the juice from a good orange into a cup, straining out the pulp - about 1/3 C. of juice. Add about a 1/3 C. water to it. Then put in oil.

2. Heap flour in the middle of a board, and make a hole in the middle of the flour. Pour in the orange juice mixture and one large beaten egg. Stir it all together with a big wooden spoon, bringing the flour from the edges into it a little at a time. Mix it well, then work the dough with your hands like you do for bread. Pinch the dough into about 18 or 20 balls, and set it aside.

3. Put a little flour on the board again, and roll out each ball real, real thin, to about the size of a tortilla. Lay them out on the cabinet and let them dry for a few minutes. Then turn over to dry on the other side.

4. In an iron skillet heat about an inch of crisco. Don't use oil - it makes the bunuelos too greasy. Fry each bunuelo very quickly. As soon as the dough hits the hot oil, use a fork to prick around the edges. When they are lightly brown, remove them and drain on paper towels. While they are still warm, sprinkle with cinnamon sugar.