These light, crisp Mexican Christmas cookies are a favorite at posadas and pastorelas.
Ingredients:
- 1 Tbsp. sugar
- 4 eggs
- 1 C. milk
- 1 Tbsp. butter
- 1/2 tsp. salt
- 1 3/4 C. flour
- 1/2 l. oil for frying
- 1 C. sugar
Special Tools
- Buñuelo mold
Preparation:
With an electric mixer, beat the eggs and sugar together, add the salt, butter and milk, continue beating. Add the flour little by little until a pancake-like batter forms.
Heat the oil in a deep fryer. Place the buñuelo mold in the hot oil for a few minutes, then into the batter. Allow some of the batter to drip off then insert the mold back into the hot oil. Hold it there until the cookie falls off the mold, continue frying until it turns golden brown. Remove from the oil and drain on paper toweling then dredge in sugar, and serve.
Published or Updated on: January 1, 1996
