Bunuelos With Orange Syrup

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 cup orange juice
• 1 cup water
• 4 cups flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 2 tablespoons vegetable shortening
• 3/4 cup orange juice
• 3/4 cup water

Recipe

• 1 combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
• 2 remove from the heat and set aside.
• 3 rewarm if necessary before serving time.
• 4 for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
• 5 add the shortening and mix with your fingertips to combine.
• 6 stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
• 7 dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
• 8 the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes.
• 9 divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes.
• 10 if not for use immediately, the dough can be refrigerated for up to 4 hours.
• 11 dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
• 12 trim any ragged edges and discard them.
• 13 to avoid toughening the dough roll it out only once.
• 14 cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together.
• 15 pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375.
• 16 gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface.
• 17 avoid spooning oil over the top of the frying bread, as it will balloon too much.
• 18 when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
• 19 cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
• 20 repeat the frying process with the remaining dough.
• 21 drizzle the syrup over the bunuelos and serve immediately.