Mantilla (Bunuelos)

Mantilla

Fragile vintage lace

Smells of grandma's perfumed hair

In church on Sunday.


Recipe: Bunuelos (Thin and Crispy Mexican Pancakes)

Bunuelos are very thin and crispy. They are quite delicate and remind me of a delicate lace mantilla. This is similar to my grandmother's recipe, but not quite the same...she won't let me share the family secrets. :) (Adapted from Elena's Famous Mexican and Spanish Recipes, Elena Zelayeta, 66th printing, 1965.)

Makes 2-3 dozen Bunuelos.

3 c. sifted flour
1 tbsp. sugar
1 tbsp baking powder
1 tsp salt
4 eggs
1 c. milk
1/4 c. butter, melted
1/2 c. water
1 tsp. Vanilla

Sift all dry ingredients together. Break eggs into dry ingredients. add milk and butter. Beat mixture well. Add as much water as needed to make a dough that can be handled without being too sticky.

Knead dough well and roll into balls the size of walnuts. Rub each ball with a little oil (canola will do) to prevent them from sticking to one another. Cover the dough balls with a cloth and let alone for 20 minutes. Lightly flour a board or your counter top and roll each dough ball into a VERY thin large round (use your hands if you need to do so). Let stand 5 minutes, then fry them in hot oil until golden brown in color. Drain on a paper towel or brown paper.

You may serve them with a little powdered sugar or some honey. I like mine freshly made with a bit of honey drizzled on top. You may also sprinkle with some cinnamon.