Mexican · Dessert
High-Protein Mexican Buñuelo Rings
A protein-boosted riff on the Mexican buñuelo, swapping lard and plain dough for a greek-yogurt-and-cottage-cheese-enriched batter that fries up into two crisp, cinnamon-dusted rings with a tender, custardy crumb inside.
$1
15 minsPrep
6 minsCook
31 minsTotal
MediumLevel
Nutrition per serving
215Calories
6.6gProtein
12.7gFat
18.6gCarbs
5.6gSugar
1.2gFiber
380mgSodium
50mgChol
2gSat Fat
82mgPotassium
62mgCalcium
1.1mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Agua de Jamaica
international
vegetarian
sweet-spot
Instructions
1
Whisk the flour, baking powder, salt and 2g cinnamon together in a bowl.
2
In a separate bowl beat the egg with the greek yogurt, blended cottage cheese and vanilla extract until smooth.
3
Fold the wet mixture into the dry mixture to form a soft, slightly sticky dough; do not overwork.
4
Divide the dough into two pieces, roll each into a rope on a lightly floured surface and join the ends to form a ring.
5
Heat the vegetable oil in a deep, heavy pan to 180C, checking with a thermometer.
6
Fry the rings two at a time for about 90 seconds per side, until deep golden brown and cooked through.
7
Lift onto a wire rack set over paper towel to drain for a minute.
8
Mix the 8g sugar with the 1g cinnamon and dust over the warm rings before serving immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sifted all purpose flour
- 0 oz0g whey protein isolate
- 0.1 oz2g baking powder
- 0 oz1g salt
- 1/21/2 eggs, beaten (25g)
- 1.4 oz40g greek yogurt
- 1.1 oz30g blended smooth cottage cheese lowfat
- 0.1 oz2g cinnamon ground
- 0.1 oz2g vanilla extract
- 8.8 oz250g for frying vegetable oil
- 0.3 oz8g sugar white
- 0 oz1g cinnamon ground
