Warm with a sugary, crunch and drenched in syrup...could it get any better? These sweet little pastries are our new favorite way to use another one of our favorites: Cinna Nilla Sugar. The piloncillo syrup is a yummy finishing touch for these bunelos. It's also excellent for pancakes and waffles--if there's any leftover!
Ingredients for the Bunelos:
3 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 Tbl granulated sugar
1/2 cup vegetable shortening
1 cup cold water
Pointe Coupee Pecan Oil (for frying)
Directions for the Bunelos:
Place the flour, baking powder, salt and 1 Tbl of the sugar in a food processor and pulse until combined. Add shortening, and pulse until mixture resembles wet sand, 10 to 15 times. With processor running, gradually add water through food chute until dough is thoroughly combined and smooth.
On a floured work surface, knead dough until smooth and elastic, about 1 minute. Cover and let rest 30 minutes.
Shape dough into 24 (1 1/2-inch) balls. Keep dough balls covered until ready to use. On a lightly floured surface, sprinkle 1 dough ball with flour, and roll into a very thin 5-inch round. Repeat procedure with another dough ball. Work with and fry only two dough balls at a time.