Growing up I noticed my family celebrated holidays a little differently than my friends. There were still themes of a winter wonderland decorated throughout our house. We trimmed a Christmas tree, which my family gathered around, and of course, there were presents. The noticeable difference was the food – and most importantly, the dessert!
My mother’s ancestry is native to Mexico, and her family relocated to the midwest (via Texas) around 1950. Like many families, we have kept some of our treasured traditions from the old country. One of my favorites is making (and eating) Buñuelos, a delicious pastry that is served as a dessert during Christmas.
Think of the tasty Buñuelos pastry as the Mexican version of an elephant ear. There are similarities between the two delicious treats, such as the voluminous circular shape, and sound of the crunch from each bite. But nothing beats the cinnamon sugar greatness exuded by a Christmas Day Buñuelo, especially from the recipe passed down by my great-grandparents!
Prep Time: 30 min
Makes: 4 servings
- 3 1/2 CUPS OF ALL-PURPOSE FLOUR
- 2 TEASPOONS OF BAKING POWDER
- ½ TEASPOON OF SALT
- 1 CUP MILK OR LESS ADD A LITTLE AT A TIME
- 1/2 STICK OF BUTTER, MELTED
- 1 EGG
Buñuelos Topping Ingredients
- 1 TABLESPOON OF CINNAMON
- ¼ CUP OF SUGAR