Bunuelos With Sweet Syrup Recipe

1 Cup All-purpose Flour
1 Teaspoon Baking Powder
pinch Salt
1 Cup Water
1/4 Pound Butter
3 Eggs
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 Bring 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 Medium-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 Inches 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 Evenly. 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 Cups Water
3 Cinnamon Sticks
1/2 Cup Brown Sugar

combine All Ingredients In A Heavy-bottomed Saucepan And Bring To A Boil. Reduce Heat And Simmer For 25 Minutes, 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