Buñuelos
2 cups flour
2 T sugar
½ tsp. salt
2 eggs
6 T milk
2 T butter or margarine, melted Oil for deep frying
In a medium bowl, combine flour, sugar, and salt. In small bowl, beat eggs; add milk and melted butter or margarine. Add egg mixture to flour mixture; stir with fork until they hold together.
Turn dough onto a lightly floured surface. Knead gently until smooth 3-5 minutes. In electric skillet or heavy saucepan, slowly heat oil (1 ½-2 inches deep) to 375° on deep-frying thermometer. Divide dough into 24 pieces. Shape each into a ball; roll out each, on lightly floured surface, to make a 5-inch round. Gently drop rounds, a few at a time, into hot oil. Cook, turning with a slotted utensil, until they are lightly browned on both sides—about 2-3 minutes. Drain on paper towels. Drizzle with cinnamon-sugar syrup while still warm. Makes 2 dozen.
Cinnamon-Sugar Syrup
1 ½ cups sugar
1 cup water
2 T corn syrup
½ tsp. cinnamon
In small saucepan, combine sugar, water, corn syrup, and cinnamon. Boil uncovered 15 minutes until slightly thickened, or to 220° on a candy thermometer. Makes 1 ½ cups.
Atole
6 T rice flour, masa or cornstarch
3-4 T firmly packed dark brown sugar
3-4 T sugar
Dash of salt
2 cups of milk
2 sticks cinnamon
Ground cinnamon (optional)
Combine first ingredient, both sugars, and salt in a medium saucepan. Gradually add 2 cups of water, stirring until mixture is smooth. Stir in milk and cinnamon sticks. Bring to a boil over medium heat, stirring frequently. Cook at a full boil for 2 minutes, stirring constantly. Remove cinnamon sticks and pour atole into mugs. Sprinkle with ground cinnamon, if desired.