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1
Reserve 2 Tbsp.
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2
flour.
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3
Combine remaining flour with 1 Tbsp.
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4
sugar, baking powder and salt on clean work surface; make 10-inch well in centre.
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5
Whisk egg, butter and 3/4 cup water until blended.
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6
Pour small amount into centre of flour mixture; knead until blended.
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7
Gradually add remaining egg mixture, kneading after each addition until blended.
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8
Continue to knead dough until smooth and elastic.
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9
Divide dough into 12 pieces; roll each into ball.
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10
Place in large bowl; cover with damp kitchen towel.
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11
Let stand 30 min.
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12
Microwave caramels and remaining water in microwaveable bowl on HIGH 1 min.
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13
or until caramels are completely melted and mixture is well blended, stirring after 30 sec.
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14
Repeat in separate microwaveable bowl with chocolate and Cool Whip.
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15
Combine cinnamon and remaining sugar.
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16
Heat oil in large deep skillet to 375 degrees F. Meanwhile, re-moisten kitchen towel; squeeze out excess water.
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17
Place towel on work surface, then place 1-1/2-L round casserole dish on centre of towel.
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18
Bring short ends of towel together over bowl, then tie together.
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19
Turn casserole dish upside down.
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20
Place 1 ball of dough on lightly floured surface; roll into 4-inch round.
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21
Place dough on covered casserole dish; use hands to carefully stretch dough (over bowl) to 8-inch round.
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22
Add dough round to hot oil; cook 2 min.
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23
or until golden brown on both sides, turning and carefully pressing dough into oil with slotted spoon after 1 min.
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24
Remove bunuelo from oil; drain on paper towels.
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25
Immediately sprinkle both sides of bunuelo with some of the cinnamon sugar.
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26
Repeat with remaining dough rounds.
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27
Serve bunuelos with caramel and chocolate sauces.
