Only 1 week to go until my new novel Delicious Temptation releases. I've been counting down by sharing recipes and traditions of four of the delicious desserts featured in the book.
I don’t remember what age I was when I first tasted buñuelos. All I know is that I was young, it was around Christmastime and my abuelo had made them.
He’d been a professional baker back in Mexico and made delicious cookies and pastries in a panaderia in the town of Guadalupe, Zacatecas. For as long as I could remember, buñuelos were a treat we enjoyed on Christmas Eve right alongside tamales and my abuela’s signature sopa de macarron. The fried tortillas drenched in sugar and cinnamon were a perfect dessert. And if there were some left, we got to take them home and enjoy them on Christmas morning all over again.
While my abuelo’s buñuelos were disc-shaped and as large and thin as a flour tortilla, there are other versions that are more doughy and thick and in the shape of a ball. Some recipes suggest cooking a special sweet syrup to pour over the dessert, but I prefer the simple dusting of the cinnamon sugar mixture. You can find a buñuelo recipe in most Latin American cultures but the basic recipe is a sweet fried dough. The ones I’ve tasted and made, the combination of flavors are similar to a churro. Yet these are crispier and lighter and sweeter. Which means you can eat more than one!
My abuelo passed away in 1997 and, unfortunately, he took his secret for perfect buñuelos with him. I’ve tried different recipes over the years in search of something similar to how he used to make them. The recipe is similar to the ones from my childhood. They’re easy to make and my kids gobble them up.
And even though, they’re not his, I think my abuelo would approve.
◦ 2 cups flour
◦ 3 tbsp. sugar
◦ 1/2 tsp. salt
◦ 2 tbsp. vegetable shortening
◦ 1 tbsp. baking powder
◦ 3/4 cup cold water, adjust as necessary
◦ 1 tsp vanilla extract (optional for added sweetness)
◦ Canola or vegetable oil for frying
◦ ¾ cup sugar
◦ 1/3 cup cinnamon
Combine ¾ cup sugar and cinnamon and set aside. Blend rest of the dry ingredients and slowly add water until the consistency of the dough is stretchy (add the vanilla to the dough as you add the water). After all is well blended, form similar size balls out of the dough. Add a bit of shortening on the outside surface of the dough balls and place them back in the bowl. Cover with dish towel and allow them to rest for 20 minutes.
Add oil to pan and heat. Flatten out the dough balls into tortillas (you can do this by hand or with a rolling pin). Gently drop the raw tortilla into the hot oil and turn over until both sides are a golden brown. Take out the fried tortilla and drain excess oil on paper towels.
While still warm, sprinkle sugar and cinnamon on both sides of the fried tortilla which is now a buñuelo. Makes about one dozen.
You can eat as is or break them into "chips" and serve as a garnish with a scoop of vanilla ice cream.
ABOUT DELICIOUS TEMPTATION:
The only thing naughtier than a bad boy is a good girl...
Amara Maria Robles is a good girl. So good that she gave up her dreams of becoming a renowned pastry chef to help her parents with their struggling Mexican bakery. Yet her parents reject any changes she suggests, and refuse to sell her mouth-watering confections. Clearly being a good girl isn't paying off. So when her brother's sexy ex-best friend walks into the bakery, Amara's tempted to be very bad indeed...
After a scandal twelve years ago, resident bad boy Eric Valencia has returned to make things right with his family and friends. One glance at Amara and her wicked curves, however, and Eric finds himself thinking about how she’d feel beneath him—something he promised Amara's brother he would never think about, let alone do.
But this bad boy is in deep trouble...because Amara's determined to have her cake, and Eric, too.