By Rosario Ruiz
During the pre-Christmas posadas (processions) and at Christmas dinner you must try the delicious buñuelos (fritters) that my family prepares. At home preparing them has become a tradition—even a ritual. Although the recipe is very easy and requires few ingredients, it takes time and dedication to prepare them properly. The more hands pitching in, the better!
We call them “knee” fritters because we lay the dough on our knees to spread it out. My Mom prepares the dough, my brothers and I spread it out, and my Dad is in charge of frying the fritters. Buñuelos are very tasty by themselves, but you can also eat them with sugar or piloncillo syrup.
To start, my mom prepares the dough and rolls little balls. She lets them rest in the open air so they can breathe. Next, my brothers and I take the balls and began to spread them in circles between our palms. When we have a good size circle, we place the dough on a clean cloth napkin on one knee and extend it with our fingers. We spread it out evenly, taking care that it does not break. Then, on top of a tablecloth extended over the dining room table— as if it were a clothesline—we drape the fritters so they continue to air.
After the fritters have aired a bit more, my Dad heats oil in a large frying pan. He dips the discs into the oil and fries them one to three minutes, turning them, until they are golden brown. Lastly, he places them on a plate covered with paper towels to absorb the excess oil. The process requires speed and teamwork: while one person spreads the fritters another fries them, making sure they don’t burn.
Here’s the recipe so that you can make them at home and start your own family tradition.
Buñuelos de la Familia Ruiz
Ingredients
– 500 gr of all-purpose wheat flour
– ¾ cup warm water
– 1 egg
– A pinch of salt
– Optional: a teaspoon of vanilla essence
Ingredients for piloncillo syrup:
– 1 piece of piloncillo (the larger the sweeter)
– 3 cups of water
– 1 cinnamon stick
The process:
In a large bowl, place the flour, salt, vanilla essence, and egg. Stir it, and begin to knead. Add the water a little at a time, and continue to knead until the consistency is smooth. Let the dough rest for 30 minutes on a cloth napkin on top of a plate.
Make small balls of dough, and let them rest for five minutes. Begin spreading them (you can use the knee technique or a rolling pin), and then they are ready to fry.
For the piloncillo syrup, boil the water and add the piloncillo and the cinnamon stick. Stir constantly to prevent burning. It’s ready when the piloncillo has completely melted. If you like it thick, let it cook for a while longer on the burner.
And that’s it! Enjoy!
