Buñuelo Rosettes

Name: Buñuelo Rosettes
Ingredients: 1/2 cup plus 2 teaspoons sugar, divided; 1 teaspoon ground cinnamon; 2 eggs, lightly beaten; 1 cup milk; 1/4 teaspoon salt; 1 cup all-purpose flour; 1 teaspoon lemon extract; Vegetable oil

8 ingredients

3 steps

Ingredients

1/2 cup plus 2 teaspoons sugar, divided
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup milk
1/4 teaspoon salt
1 cup all-purpose flour
1 teaspoon lemon extract
Vegetable oil

Directions

1

Combine 1/2 cup sugar and cinnamon in a small mixing bowl; mix well, and set aside.
2

Combine eggs, milk, remaining sugar, and salt in a medium mixing bowl; mix well. Add flour, and beat with a wire whisk until smooth. Stir in lemon extract, mixing well.
3

Dip rosette iron into hot oil (375°); drain off excess oil. Dip hot iron halfway into batter; return to oil, and cook 30 seconds. Bunuelo will slip off rosette iron after 10 to 15 seconds. Turn bunuelo occasionally. Remove with slotted spoon; drain on paper towels. Sprinkle with reserved sugar-cinnamon mixture. Repeat procedure with remaining batter.