Buñuelo Rosettes

1. 1

   Combine 1/2 cup sugar and cinnamon in a small mixing bowl; mix well, and set aside.

2. 2

   Combine eggs, milk, remaining sugar, and salt in a medium mixing bowl; mix well. Add flour, and beat with a wire whisk until smooth. Stir in lemon extract, mixing well.

3. 3

   Dip rosette iron into hot oil (375u00b0); drain off excess oil. Dip hot iron halfway into batter; return to oil, and cook 30 seconds. Bunuelo will slip off rosette iron after 10 to 15 seconds. Turn bunuelo occasionally. Remove with slotted spoon; drain on paper towels. Sprinkle with reserved sugar-cinnamon mixture. Repeat procedure with remaining batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.