Buñuelo Rosettes

Oxmoor House
about 4 dozen


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1/2 cup plus 2 teaspoons sugar, divided
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup milk
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon lemon extract
Vegetable oil


Combine 1/2 cup sugar and cinnamon in a small mixing bowl; mix well, and set aside.

Combine eggs, milk, remaining sugar, and salt in a medium mixing bowl; mix well. Add flour, and beat with a wire whisk until smooth. Stir in lemon extract, mixing well.

Dip rosette iron into hot oil (375°); drain off excess oil. Dip hot iron halfway into batter; return to oil, and cook 30 seconds. Buñuelo will slip off rosette iron after 10 to 15 seconds. Turn buñuelo occasionally. Remove with slotted spoon; drain on paper towels. Sprinkle with reserved sugar-cinnamon mixture. Repeat procedure with remaining batter.

Created date

February 2010