| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Niger |
Toohot01 |
6 |
servings |
INGREDIENTS
|
|
=== SYRUP === |
| 3 |
c |
Water |
| 1 1/2 |
c |
Dark brown sugar; packed |
| 1 1/2 |
ts |
Anise seeds |
|
|
=== DOUGH === |
| 1 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Anise seeds |
| 3 |
tb |
Lard or vegetable shortening |
| 3/4 |
c |
All-purpose flour; sifted |
| 2 |
lg |
Eggs |
| 1 |
pn |
Baking powder |
|
|
Peanut oil; (fortifying) |
INSTRUCTIONS
In a medium saucepan, combine the water, brown sugar, and anise
seeds. Over medium heat, stir the mixture until the sugar has
dissolved, then increase the heat and bring the liquid to a boil.
Regulate the heat so that the mixture is simmering, then cook for
about 20 minutes, until it has reduced to about 1 1/4 cups. Set the
syrup aside to cool. In a medium saucepan over medium-high heat,
combine the water, salt, anise seeds, and lard and bring to a boil.
When the lard has melted and the liquid is boiling, remove from the
heat and stir in the flour all at once. Return to the heat and
continue stirring for a minute or 2 until the mixture pulls away from
the sides of the pan. Again remove from the heat and add the eggs,
beating well after each addition. The dough should be very soft and
only just hold its shape. Lastly, mix the baking powder into the
dough. In a large heavy skillet, heat about 1/2-inch of oil until it
is smoking. Flour your hands well and break off a piece of dough.
Roll it into a ball about 1 1/2 inches in diameter. Place the ball on
your fingers and flatten to a cake about 3/4-inch thick. With your
finger, push a large hole into the center of the dough. Make 3 more
bunuelos and cook them for 2 to 3 minutes, turning over when one side
is golden. While the first batch of bunuelos is frying, make 4 more
and repeat until they are all cooked. You should have about 12 small
bunuelos. Drain on paper towels until you have finished cooking them,
then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup
over them. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6233 broadcast
04-02-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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