Title: Brunuelos (Mexican Fritters)
Categories: Appetizer Bread Dessert Ethnic Pizza
Yield: 20 Servings

1		Unsalted butter softened
1	g	Sugar
1	lg	Eggs
1		Vanilla
1		All purpose flour
1		Double acting baking powder
1		Salt
1		Heavy cream
1		Vegetable oil for deep frying the b
1		Cinnamon sugar
1/3		Brunch enchiladas
1/3		Brunch enchiladas
2		No
1		No
1 3/4		No
2		No
1/2		No
2		No

In a bowl cream together the butter and the granulated sugar and beat in the eggs and the vanilla, beating until the mixture is smooth. Into the bowl sift together the flour, baking powder, and the salt, add the cream and stir the dough until it is just combined. Turn the dough out onto a well floured surface and with well floured hands knead it for 1 min, or until it is smooth. Roll and pat the dough out 1/4" thick and with a floured 2.1/2" round cookie cutter cut out rounds, transferring them to a sheet of wax paper. Knead the scraps of dough together gently and make more rounds in the same manner. In a kettle heat 1.1/2" of the oil until it registers 375oF, into it drop 3-4 of the rounds, and fry them, turning them frequently, for 2 mins, or until they are golden brown. Transfer the bunuelos with a slotted spoon to paper towels to drain and fry the remaining rounds in the same manner. While the bunuelos are still warm, toss them with the cinnamon sugar.

Submitted By SHERREE JOHANSSON On 01-16-95 (0659)

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