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Buñuelos with Caramel and Chocolate Sauces
Buñuelos with Caramel and Chocolate Sauces

Buñuelos with Caramel and Chocolate Sauces

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Cook Minutes 1 Hr 30 Min
Prep : 1 Hr Cook: 30 Min
Here's a sweet treat for you to try - these buñuelos, thin, deep-fried Mexican-style pastries, are served with two kinds of sauce for dipping.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2-3/4 cups flour, divided
3/4 cup sugar, divided
1 tsp. Magic Baking Powder
1/2 tsp. salt
1 egg
1 Tbsp. butter, melted
3/4 cup plus 2 Tbsp. lukewarm water, divided
15 Kraft Caramels
1 oz. Baker's Semi-Sweet Chocolate
1/2 cup thawed Cool Whip Whipped Topping
1/2 tsp. ground cinnamon
2 cups oil
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Step 1
Reserve 2 Tbsp. flour. Combine remaining flour with 1 Tbsp. sugar, baking powder and salt on clean work surface; make 10-inch well in centre. Whisk egg, butter and 3/4 cup water until blended. Pour small amount into centre of flour mixture; knead until blended. Gradually add remaining egg mixture, kneading after each addition until blended. Continue to knead dough until smooth and elastic. Divide dough into 12 pieces; roll each into ball. Place in large bowl; cover with damp kitchen towel. Let stand 30 min.
Step 2
Microwave caramels and remaining water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring after 30 sec. Repeat in separate microwaveable bowl with chocolate and Cool Whip. Combine cinnamon and remaining sugar.
Step 3
Heat oil in large deep skillet to 375ºF. Meanwhile, re-moisten kitchen towel; squeeze out excess water. Place towel on work surface, then place 1-1/2-L round casserole dish on centre of towel. Bring short ends of towel together over bowl, then tie together. Turn casserole dish upside down. Place 1 ball of dough on lightly floured surface; roll into 4-inch round. Place dough on covered casserole dish; use hands to carefully stretch dough (over bowl) to 8-inch round.
Step 4
Add dough round to hot oil; cook 2 min. or until golden brown on both sides, turning and carefully pressing dough into oil with slotted spoon after 1 min. Remove buñuelo from oil; drain on paper towels. Immediately sprinkle both sides of buñuelo with some of the cinnamon sugar. Repeat with remaining dough rounds.
Step 5
Serve buñuelos with caramel and chocolate sauces.
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Note
When stretching each dough round over prepared casserole dish, be careful to not tear the dough. It helps to rotate the casserole dish while stretching the dough into the 8-inch round. Also, when frying the buñuelos, the dough is pressed into the hot oil with the slotted spoon to help keep it immersed in the hot oil for even frying. Be careful to avoid bursting any bubbles on the dough since that would cause the oil to seep inside the buñuelos making them greasy.
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How to Make Smaller Buñuelos
Prepare recipe as directed, dividing and rolling dough into 16 balls instead of 12 balls.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 3 g
15 %
Cholesterol 20 mg
Sodium 170 mg
7 %
Carbohydrate 45 g
Fibre 1 g
Sugars 21 g
Protein 4 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
4 %
Iron
10 %
Servings
12 servings, 1 buñuelo (52 g) and 2 tsp. (10 mL) sauce each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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