Submitted by: Joleen Waltman
Image (c) Joleen Waltman
Prep Time: 10 minutes
Cook Time: 1 to 2 minutes
Yield: 12 Bunuelos
1 1/2 cups Amish Friendship Bread Starter
1 1/2 cups flour
1/4 cup sugar, rapadura or honey
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 heaping tablespoons lard or shortening
1 cup oil for frying (1/2 inch thick in skillet)
1/3 cup powdered sugar
2 tablespoons cinnamon
1/3 cup honey
2 tablespoons butter, melted
- Pour 1/2 inch of oil in skillet.
- Heat on medium-low heat.
- In a bowl, mix together dry ingredients, flour, sugar, baking powder, and salt.
- Cut in shortening with a pastry blender or a fork.
- Add starter into bowl and mix together until a ball is formed.
- Add in sugar, rapadura or honey
- For the topping, mix together cinnamon and powdered sugar or honey and melted butter.
- Divide a golf-ball sized piece of dough and roll out on a floured surface with a rolling pin as thin as you can or about 1/16 inch thick.
- When oil is hot, add in flatten dough.
- Fry for about 20-45 seconds or until a light golden-brown.
- Flip over carefully and cook another 20 to 45 seconds.
- Remove from oil and place on a serving plate.
- Sprinkle with cinnamon sugar mixture or drizzle with honey butter.
- Serve warm.
From Joleen Waltman: “Buñuelos are popular in Latin-American countries. They are typically made thin and crispy. They are pronounced as (boon-wel-los). One trick to get the tortillas thin enough is to lay the dough between two pieces of greased wax paper and then roll out. The oil gets hot and can splatter. Gently put the dough in the oil from front to back of the pan.”
L to R: frying in hot oil (c) Joleen Waltman