Buñuelos for Luck
What do black-eyed peas and a crispy, cinnamon-and-sugar-dusted pastry have in common?
In a word: luck.
Many Southerners eat black-eyed peas on New Year's Day to guarantee good luck in the coming year; similarly, many people of Hispanic heritage believe buñuelos bring good luck when eaten during the holiday season
Popular in Oaxaca for New Year's Eve celebrations and after finishing, the ceramic serving plate is broken to signify a new year and the breaking of old habits.
Ingredients:
2 Cups flour
2 Tsp baking powder
4 Tbsp oil
¾ Cup milk or water, lukewarm (or Anise tea - see note)
½ Tsp salt
1 Tsp sugar
Topping:
½ Cup sugar
1 Tbsp cinnamon
Instructions:
In a bowl combine flour, baking powder, salt and sugar.
Add milk and oil and with the help of a spoon stir to combine.
Transfer to a floured surface and knead for around 10 minutes or until you have a smooth and elastic dough.
Transfer to a bowl and let it rest, covered for around 30 minutes.
While the dough is resting, mix sugar and cinnamon in a small bowl.
Shape the buñuelos. Take the dough out from the bowl. Form a rectangle and cut 8 pieces.
Shape small balls and with the help of a rolling pin, flatten until you have a disk.
Heat oil in a pot over medium heat. Place one of the buñuelos into the hot oil and cook for around 60 seconds. Flip and cook for 30 seconds more. (The secret is to use your tongs to hold the buñuelos under the hot oil while they are cooking... if you don't hold them under the oil, they will bubble/puff up and the bubbles will become too crumbly when they dry)
Remove from oil and place on a paper towel to drain. Sprinkle with cinnamon sugar. Let them cool completely before adding the cinnamon sugar for the crispiest versions that will last for a couple of days.
Repeat the process with the rest of the dough.
Hot tip:
-Anise tea is very often used instead of plain water and vanilla lending a sweet aroma to the buñuelos. To make anise tea, place 1 ½ cup of water in a small saucepan. Bring the water to a boil, add the anise seeds and set aside to cool. Strain and use the amount needed to make a dough.