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SWEET BAKES

Buñuelos From Isabel Coss

Pastry Chef Isabel Coss shares her recipe for buñuelos. Don't miss her episode talking about this fried fritter on our baking podcast, She's My Cherry Pie!

Photo by Deb Lindsey

INGREDIENTS

 
4 cups neutral oil for frying
 
1 buñuelo mold
 
FOR THE DOUGH

3½ cups all-purpose flour

4 cups milk
 
1 teaspoon vanilla essence

1 teaspoon ground cinnamon

½ cup sugar

1 lemon zest

2 eggs
 
FOR THE DUSTING

1 cup sugar

1 teaspoon ground cinnamon
 
FOR THE CHOCOLATE SAUCE

2 cups water
 
¼ cup brown sugar

1 cinnamon stick
 
1 star anise
 
2 cups dark chocolate, chopped
 
 

METHOD

In a large bowl, mix all the dough ingredients together with a whisk until it resembles a loose pancake batter. Place the mixture in a large container deep enough to dip your buñuelo mold into. Cover and let the dough rest for 30 minutes.

In a large pot that can accommodate your buñuelo mold, heat the oil to 320°F. Warm the mold in the hot oil for 1 minute, then dip it into the batter. Return the mold to the oil and cook until the buñuelos are light brown.

Using a spider or slotted spoon, remove the buñuelos from the oil and let them cool on a tray lined with paper towels. Dust the buñuelos with the cinnamon sugar mixture and set aside.

For the chocolate sauce: In a saucepan, heat the water, sugar, cinnamon, and anise. Once hot and the sugar has dissolved, strain the mixture over the chocolate and mix together.

Serve the buñuelos with the chocolate sauce for dipping.

She's My Cherry Pie

Don't Miss Isabel On Our Baking Pod

Check Out More Of Isabel's Desserts At Lutèce In D.C.

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