I never thought my first ever blog post would be about this recipe, but here we are. This one has a pretty fun story so naturally, I feel like I have to explain it. In elementary school, they had Spanish camp for one week every summer and I used to always go with my best friend Morgan. Once we got to middle school, we wanted to keep going, so we decided to volunteer at the camp.
One summer, we made buñuelos as one of the cultural snacks and we loved them so much that we went back to Morgan's house that night and made them ourselves. Instead of making our own dough, we got creative and used crescent roll dough. We tried rolling it into balls but didn't roll them tight enough, so they expanded and flattened when we fried them. Of course, it was fried dough covered in sugar, so they still tasted amazing.
A few years later, we wanted to try to make them AGAIN, so we got the crescent dough again and made sure to pinch the dough really well. So we fried them up and they got all nice and golden-brown, but when we opened them up, they were still raw inside, since we made them way too big. So instead of wasting them, we just put them in the microwave so that the inside would cook and it actually worked. They weren't as good, but were still pretty tasty.
Finally, we made them for a Spanish project along with my friend Gwynne and we used pizza dough instead, and they turned out really good. We made sure to make them pretty small so they would cook all the way through, and it worked. I'm so glad we finally perfected this simple version of the recipe and now I get to share it with you!
Buñuelos Recipe
Serves 4
Ingredients:
- 1 can pre-made pizza dough
- Vegetable oil
- LOTS of powdered sugar
Steps:
1. Fill a pot or fryer with oil and heat to 375 degrees Fahrenheit
2. Cut the pizza dough into 2 inch squares
3. Roll the squares into tight balls
4. Carefully place the dough in the oil
5. Flip the dough balls when the bottom is golden brown
6. Take the dough balls out when they are golden brown
7. Put the buñuelos on a plate and cover with powdered sugar (the more sugar, the better!)
*Tip: Be sure to roll the balls super tightly so they don't come apart in the oil.
Commentaires