Bunuelos with Orange-Cinnamon Syrup

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 225

    g/8 oz plain flour, plus extra for dusting

  • 1

    tsp baking powder

  • 1/4

    tsp salt

  • 1

    tbsp brown sugar

  • 1

    egg, beaten

  • 2

    tbsp butter, melted

  • 125

    ml/4 fl oz evaporated milk

  • vegetable oil, for deep-frying

  • Orange-Cinnamon Syrup

  • 350

    ml/12 fl oz water

  • grated rind of 1 small orange

  • 4

    tbsp freshly squeezed orange juice

  • 100

    g/31/2 oz brown sugar

  • 1

    tbsp honey

  • 2

    tsp ground cinnamon

Directions

Sift the flour, baking powder and salt together into a large bowl. Stir in the sugar. Beat in the egg and butter with enough evaporated milk to form a soft, smooth dough. Shape the dough into 8 balls. Cover and let rest for 30 minutes. Meanwhile, to make the syrup, place the water, orange rind and juice, sugar, honey and cinnamon in a heavy-based saucepan over medium heat. Bring to the boil, stirring constantly, then reduce the heat and simmer gently for 20 minutes, or until thickened. Flatten the dough balls to make cakes. Heat the oil for deep-frying in a deep-fryer or deep saucepan to 180-190°C/350-375°F, or until a cube of bread browns in 30 seconds. Deep-fry the bunuelos in batches for 4-5 minutes, turning once, or until golden brown and puffed. Remove with a slotted spoon and drain on kitchen paper. Serve with the syrup spooned over.

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