Yep, Buñuelos For Mardi Gras!
Well, if this isn’t the most Texas-Louisiana treat I’ve ever made! Yes, I’ve made my family’s Texas buñuelos for a Louisiana Mardi Gras Treat . They’re a great make-ahead recipe( up to a week) and transport easily to your parade route for Mardi Gras Parades. Click here to watch me prepare this recipe. Laissez les bons temps rouler!
Mardi Gras Buñuelos
Servings: 2 dozen buñuelos
Buñuelos are a great party food because traditionally, you break off a piece, and leave the rest for someone else to finish. These make great gifts, too. Fry a batch, break them into large pieces, and fill cellophane bags or gift tins. Your friends will thank you.
4 cups all purpose flour, extra for dusting rolling surface
1 teaspoon salt
1/2 cup shortening
1 1/2 cup boiling water
vegetable oil for deep frying
3 cup sugar
1/3 cup fresh ground cinnamon stick (ground in blender)
purple, green and gold sugar
Special equipment: electric skillet (optional)
1. In a large bowl, whisk together flour and salt. Add shortening, and using your fingers, rub shortening into flour until well blended. Make a well in the center of flour mixture.
2. Pour 1 cup boiling water into the well, and stir flour into the water. Not all flour will be incorporated. Add the remaining 1/2 cup of boiling water, and mix until dough forms. If dough needs a little more water, add a tablespoon at a time.
3. On a lightly floured surface, knead dough until elastic and smooth, 3-5 minutes.
4. Pinch off a ping pong size piece of dough, and using your hands, shape into a ball. Repeat with remaining dough, and transfer dough balls in bowl, loosely covered with a dishtowel. Let sit for 1 hour.
5. Meanwhile, in a heavy bottom pot or electric skillet, pour oil to a depth of 1-inch. Heat on medium-high heat or until oil reaches 350°F. Line 2 baking sheets with paper towels. Have a pair of tongs nearby. In a medium bowl stir sugar and cinnamon together, and set nearby as you will work quickly after each buñuelo is fried.
6. On a floured surface, using a rolling pin, roll a dough ball into an almost transparent circle, about 7-8-inches in diameter. Lift from surface and gently stretch dough circle an additional inch. If it tears, just pinch back together, do not reroll.
7. Heated oil is ready when a small piece of rolled out dough sizzles when it touches oil. Working with one buñuelo at a time, place rolled and stretched circle of dough into oil. Buñuelo will sizzle and puff up. Use tongs to gently press the center, allowing to puff up but pressing dough into oil to evenly brown on the bottom side, 30-60 seconds. Flip buñuelo and brown the other side, 30-60 seconds.
8. Lift from oil, drain well allowing oil to drain back into skillet. Transfer to paper towel liked baking sheets. Immediately sprinkle each side generously with cinnamon sugar. Let cool, and repeat with remaining dough balls. When ready to serve decorate with purple, green and gold sugar for a Mardi Gras Flair.
Do Ahead: The dough can be made one day ahead, shaped into balls and stored in an airtight container in the refrigerator. Bring to room temperature before rolling out.
Completely cooled buñuelos can be stored in an airtight container, or stacked in a cake dome at room temperature for up to 1 week.
