Bunuelos (Fritters) with Sweet
Syrup (San Salvador)
1 cup all-purpose flour
1 teaspoon baking powder
1 cup water
1/4 pound butter
Vegetable oil for deep-frying
6 pieces piloncillo*
2 cups water
3 cinnamon sticks
1/2 cup brown sugar
Stir together the flour, baking powder and salt.
Combine the water and butter in a heavy-bottomed saucepan and bring to a
Remove from heat and, using a wooden spoon, beat in the flour mixture.
Add the eggs, 1 at a time, beating only enough to incorporate them into
Heat oil in a deep skillet over medium-high heat. The oil is hot enough
when a bread cube put into the oil sizzles and turns brown.
Shape the batter into balls about 1 1/2 inches in diameter. Carefully slip
them into the oil, being careful not to crowd the pan (work in batches, if necessary).
Using a wooden spoon, keep moving the bunuelos around so they will puff up and
brown evenly. When golden brown, remove them to a plate lined with paper towels.
Serve as soon as possible with Sweet Syrup.
Sweet Syrup: Combine all ingredients in a heavy-bottomed saucepan and bring
to a boil. Reduce heat and simmer for 25 minutes, until the mixture is reduced
to a light syrup.
Yield: about 24 bunuelos; enough syrup for about 24 bunuelos
* Piloncillo is rock sugar. It is called dulce de atado in some Central American
Per bunuelo: 70 calories, 1 g protein, 4 g carbohydrate, 5 g fat (3 g saturated),
37 mg cholesterol, 54 mg sodium, 0 g fiber
Per recipe: 560 calories, g protein, 142 g carbohydrate, 0 g fat (0 g saturated),
0 mg cholesterol, 0 mg sodium, 0 g fiber