Mexican · Dessert
Light Buñuelos with Brown Sugar Syrup
A lightened take on the Mexican fiesta classic: thin discs of eggy fried dough, crisp at the edges, finished with a cinnamon-orange brown sugar syrup instead of the usual sugar-butter drench, built to land well under the usual calorie load without losing the crackle.
$0
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
233Calories
3.3gProtein
12.3gFat
27.6gCarbs
8.8gSugar
0.9gFiber
317mgSodium
23mgChol
1gSat Fat
68mgPotassium
39mgCalcium
1.3mgIron
0.1mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager
local
Café de Olla
international
vegetarian
sweet-spot
Instructions
1
Whisk the sifted flour, cornstarch, baking powder and salt together in a bowl.
2
Warm the skim milk gently, then whisk in the beaten egg and the 3g of vegetable oil.
3
Pour the wet mixture into the dry ingredients and stir to a soft, slightly sticky dough; knead briefly in the bowl for 1 minute until smooth.
4
Divide the dough into 2 pieces, flatten each into a thin 10cm disc by hand or with a rolling pin, and rest them for 10 minutes.
5
Heat the frying oil in a pan to 175°C (use a thermometer to check).
6
Fry each disc for 60-90 seconds per side until puffed and deep golden, turning once; lift onto a wire rack set over paper towels to drain.
7
While the buñuelos drain, simmer the brown sugar, water and cinnamon in a small pan for 3-4 minutes until syrupy; stir in the orange zest off the heat.
8
Drizzle the warm brown sugar syrup over the two buñuelos just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.2 oz6g cornstarch
- 0.1 oz2g baking powder
- 0 oz1g salt
- 1 oz28g warmed skim milk
- 1/41/4 eggs, beaten (12g)
- 0.1 oz3g vegetable oil
- 8.8 oz250g for frying vegetable oil
- 0.6 oz16g brown sugar
- 0.8 oz22g water
- 0 oz1g cinnamon ground
- 0.2 oz5g zested orange
