Things You'll Need:
- 3 cups water
- 1 tsp. salt
- 3 cups flour
- 1/4 cup shortenings - plus a little more for patting the dough
- 2 tbsp. maple syrups
- powdered sugar
- 1/2 cup canola oil for frying
- 1 cinnamon sticks
- 2 cups dark brown sugar
- Powdered Sugar
- 1 cinnamon sticks
- 3 cups flour
- 2 cups dark brown sugar
- 1/2 cup canola oil for frying
- 3 cups water
- 1 tsp. salt
- 2 tbsp. maple syrups
- 1/4 cup shortenings - plus a little more for patting the dough
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Step 1
Heat the brown sugar, 2 cups water, cinnamon stick and maple syrup in a small saucepan over medium-high heat. Bring the mixture to a boil, lower the heat and simmer for 15 minutes. The syrup should thicken slightly.
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Step 2
Sift the flour and salt into a large bowl. Cut in the shortening and gradually add one cup warm water until it is completely absorbed.
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Step 3
Knead the mixture until it forms a smooth dough. Pat the outside of the ball of dough lightly with shortening.
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Step 4
Let the dough stand 15 minutes and then knead again. Divide the dough into twelve balls of equal size.
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Step 5
Pat the balls lightly with shortening and let rest for 20 minutes. Take a ball and place on a lightly floured surface.
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Step 6
Using a rolling pin or your hands, flatten the ball into a thin round disc. Repeat with the remaining balls.
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Step 7
Heat the oil over medium-high heat until very hot. Using tongs, fry the discs on both sides in the oil until golden.
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Step 8
Place the cookies on a plate lined with paper towels to remove extra grease. Serve the buñuelos hot with the syrup drizzled over the top and a light sprinkle of powdered sugar.
