Recipe for cooking bunuelos with sweet syrup

Recipes from Peru, Brazil and South America :: South American Breakfasts

1 c. flour
1 tsp. baking powder
Pin. salt
1 c. water
1/4 pound butter
3 eggs
Canola (or other vegetable) oil for deep-frying
Sweet Syrup

Stir together the flour, baking powder and salt.

Combine the water and butter in a heavy-bottomed saucepan and let it come to a boil. Remove from heat and, using a wooden spoon, beat in the flour mixture. Add the eggs, 1 at a time, beating only enough to incorporate them into the batter.

Heat oil in a deep skillet over med.-high heat. The oil is hot enough when a bread cube put into the oil sizzles and turns brown.

Shape the batter into balls about 1 1/2 in. in diameter. Carefully slip them into the oil, being careful not to crowd the pan (work in batches, if necessary). Using a wooden spoon, keep moving the bunuelos around so they will puff up and brown in an even way. When golden brown, remove them to a plate lined with paper towels.

Serve as soon as possible with Sweet Syrup.

Yields about 24 bunuelos.

Per bunuelo: 70 calories, 1 g protein, 4 g carbohydrate, 5 g fat (3 g saturated), 37 mg cholesterol, 54 mg sodium, 0 g fiber

Sweet Syrup
6 pieces piloncillo (see note)
2 c. water
3 cinnamon sticks
1/2 c. brown sugar

Combine all ingredients in a heavy-bottomed saucepan and let it come to a boil. Reduce heat and simmer for 25 mins., until the mixture is reduced to a light syrup.

Yields enough syrup for 24 fritters (bunuelos).

NOTE: Piloncillo is rock sugar. It is called dulce de atado in some Central American markets.

Per recipe: 560 calories, g protein, 142 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber