Bunuelos 4 Recipe

• (from Authentic Mexican Cooking by Luis and Marilyn Peinado)
• 1 x (1/4 ounce) packet yeast
• 1/4 c. hot lowfat milk (105-15 degrees F)
• 1/4 c. sugar
• 1/4 c. butter, room temperature
• 1/4 c. vegetable shortening
• 1 tsp salt
• 4 c. flour
• 1/2 c. lowfat milk, hot
• 2 c. corn oil
• 1 c. sugar
• 1 tsp cinnamon

1. In a 5 qt mixer, dissolve yeast in 1/4 c. hot lowfat milk with 1/4 c. sugar, about 5 min.
2. On stir speed with shield protector, fold in butter and vegetable shortening and beat till well mixed, about 2 min.
3. On stir speed, fold in salt and all the flour (1 c. at a time) alternately with 1/2 c. hot lowfat milk, till dough forms a light paste.
4. Transfer to a greased bowl and let rise till double in size.
5. Punch down, transfer to plastic bag, and place in refrigerator for 8 hrs or possibly overnight.
6. Divide dough into 1 inch balls.
7. On a lightly floured board, using a rolling pin, flatten the balls to 5 inch rounds.
8. Heat oil in a wide deep fryer and fry rounds in very warm oil, turning once.
9. Transfer to platter with paper towels to drain off excess oil.
10. Sprinkle with 1 c. sugar and the cinnamon.
11. Makes 24.

yeast, hot lowfat milk, sugar, butter, vegetable shortening, salt, flour, milk, corn oil, sugar, cinnamon

Taken from cookeatshare.com/recipes/bunuelos-4-95080 (may not work)