Bunuelos (Mexican Christmas Cookies)

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IngredientsBunuelos (Mexican Christmas Cookies)

  • 1 1/4 cups granulated sugar, divided
  • 4 eggs
  • 1 cup whole milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1 1/3 cups all – purpose flour
  • Canola oil for frying

Directions

  1. Combine 2 tablespoons of sugar and eggs in a large bowl. Using an electric mixer, beat until creamy.
  2. Add milk, butter and salt, and beat until combined. Gradually add flour, using a wooden spoon to stir, until a pancake like batter forms.
  3. Heat oil in a deep fryer or add a couple of inches of oil to a large, high sided heavy duty skillet. Heat until temperature of oil reaches 350°F.
  4. If you are using a Rosette Iron mold, place the mold in the hot oil for a few minutes, and then into the batter. Allow some of the batter to drip off. And then place the mold back into the hot oil the oil until the cookie falls off the mold. Carefully flip the cookies while in hot oil. Continue frying cooking until it turns Golden Brown.
  5. Transfer Bunuelos to paper towels to drain.
  6. Sprinkle remaining sugar in a shallow – and dredge bunuelos and sugar to serve.
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