Rosettes aka Buñuelos
These cookies are crunchy, sweet, light and topped with a cinnamon sugar mix, need I say more? Let me show you how to make them;
Ingredients
- 1 Rosette mold
- 6 Cups vegetable oil
- 2 Cups all-purpose flour
- 2 Cups warm milk
- 2 Eggs room temperature
- 2 Tbsp Vanilla
- Pinch salt
- 1 Cup Granulated sugar
- 1 Tbsp Cinnamon
Instructions
- Mix flour and salt. Set aside.
- Warm milk in the microwave for 50 sec.
- Pour milk, eggs, and vanilla into an electric mixer and mix until combined.
- Add flour mixture to the wet ingredients. Scrape sides as you mix.
- Pour the batter through a fine mesh strainer to remove any big lumps.
- Let it rest for 10-20 minutes.
- In the meantime mix sugar and cinnamon. Set aside.
- Add oil into a large pan and bring it to 350 F. I use an infrared thermometer.
- Dip rosette mold into the hot oil and leave it in for about 5 seconds. Lift the mold from the oil and let it drip any excess oil before you transfer it into the flour mixture.
- Dip the heated mold into the batter. Don't dip the mold completely, otherwise, the cookie won't be able to separate from it.
- Dip the mold into the hot oil and pulse it until the rosette forms and separates. If you don't pulse, the rosette will stick to the mold and you won't be able to separate it. Use the tip of a knife to help you push the rosette out of the mold. Light pulsing motion is sufficient, don't do it too hard or the oil could splash and burn you.
- Cook until the rosette is a light golden brown. 1-2 minutes. Flip once to cook both sides. Remove from oil and transfer to a wire rack to cool and drain.
- Return the mold to the hot oil and repeat the two previous steps until you have used all the batter.
- Dip each rosette into the sugar and cinnamon mixture and enjoy!
Notes
Use caution, the oil is extremely hot so don't touch the rosette mold with your hand.
Tried this recipe?Let us know how it was!