Ingredients
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Key Ingredients
Make It
Step 1
Combine 1 tablespoon Abuelita chocolate, sugar and cinnamon in small bowl; set aside.
Step 2
Sift flour, remaining 3/4 cup Abuelita chocolate, baking powder and salt into large bowl.
Step 3
Blend vegetable shortening into flour mixture using your hands until well mixed with no large lumps. Add water and mix. Knead dough for 5 minutes until smooth.
Step 4
Divide dough into 54 balls using a rounded tablespoon (about 1½ inches in diameter or the size of a large walnut). Cover the dough balls with a clean cloth; let rest for 20 minutes.
Step 5
Roll out each ball on a lightly floured board until about 4½ to 5 inches in diameter and 1/8-inch-thick.
Step 6
Heat oil in a large heavy skillet or pot to 350° F to 375° F. Deep fry buñuelos in small batches in the hot oil for 30 seconds on each side or until puffed up slightly. Remove and drain on paper towels.
Step 7
Sprinkle reserved Abuelita mixture over buñuelos as soon as you remove them from the skillet. Sprinkle with sparkling sugars, if desired.
Serve buñuelos with piloncillo syrup. Combine ¾ cup piloncillo, also known as brown loaf sugar (or dark brown sugar), 1 ½ cups water and a cinnamon stick in a heavy saucepan. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Bring to a boil and cook, stirring frequently for 10 to 15 minutes or until reduced by half and thick enough to coat the spoon; remove from heat, discard cinnamon stick and cool. Serve warm over buñuelos. For additional flavor, add a pinch of anise seeds to the piloncillo mixture before cooking.
