Mexican Buñuelos

From Pamela Caro


INGREDIENTS:
2 cups of all purpose flour (I used whole wheat)
4 eggs
1 tbsp of granulated sugar
1/8 tsp of salt
1 cup of milk
Vanilla

DIRECTIONS:

-Beat eggs slightly. Add 1 tablespoon sugar and salt. Add flour and milk alternately, blending until smooth. Stir in vanilla. 

-The batter should be about as thick as pancake batter. If it isn't, add more flour, a tablespoon at a time. If it is too thick, add a teaspoon of milk at a time.

-Heat 3" of oil in a deep pan (I used a wok) to 365 degrees. (A deep frying thermometer is very helpful, and I highly recommend it.) 

-Place a rosette iron in the hot oil for 60 seconds. There's no way to take the temperature of the iron; it just has to be hot.

-Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. 

-Immerse the coated iron in the hot fat and fry for about 7 seconds until light brown. Slip off into hot oil for aprox 3 more seconds on each side, transfer to a paper towel.

-On large plate, combine 1 cup sugar and cinnamon and mix well. Dip rosettes in this mixture while still warm.  

-Makes about 75 rosettes.