about 4 dozen

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Oxmoor House Homestyle Recipes

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