Flattish and irregularly shaped fired cakes brushed with a honey glaze are typical in Mexico and known as bunuelos. Serve as a sweet treat at any time of the day with coffee or Mexican Hot Chocolate.
280 g/500 ml cake flour
30 ml sugar
2.5 ml baking powder
2.5 ml salt
2.5 ml aniseed (optional)
5 ml grated lemon rind (optional)
1 large egg, lightly beaten
50 g butter, melted
60 ml milk (more or less)
2 liter sunflower or canola oil
200 ml honey
75 g butter
- Combine the flour, sugar, baking powder, salt, aniseed and lemon rind in a bowl and make a well in the centre.
- Stir in the egg and butter and just enough of the milk to form a soft dough which can be kneaded comfortably.
- Turn out the dough on a lightly floured surface and knead for 5 minutes or until smooth and slightly elastic. Cover and allow to rest for 30 minutes.
- Divide the dough into walnut-sized portions and roll each portion thinly on a lightly floured surface with a lightly floured rolling pin to a circle of about 100 mm in diameter.
- Cover with a cloth until all the dough has been rolled out.
- Pour sufficient oil in a wide, shallow heavy-based saucepan to fill it to a depth of about 50 mm and heat to moderately hot.
- Fry a few rounds at a time, about 30 seconds on each side, until puffed and golden.
- Drain on absorbent kitchen paper and arrange in a single layer on cooling racks.
- Heat the honey and butter until the mixture bubbles.
- Cool and brush over both sides of each cake.
25 to 30 cakes, depending on size.
Sprinkle lightly toasted flaked almonds over the glazed cakes.