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.
Recipe by Carolié de Koster from the Art of Cooking Recipe Book p. 752.