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1
combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
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2
remove from the heat and set aside.
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3
rewarm if necessary before serving time.
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4
for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
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5
add the shortening and mix with your fingertips to combine.
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6
stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
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7
dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
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8
the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes.
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9
divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes.
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10
if not for use immediately, the dough can be refrigerated for up to 4 hours.
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11
dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
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12
trim any ragged edges and discard them.
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13
To avoid toughening the dough roll it out only once.
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14
cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together.
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15
pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375.
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16
gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface.
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17
avoid spooning oil over the top of the frying bread, as it will balloon too much.
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18
when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
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19
cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
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20
repeat the frying process with the remaining dough.
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21
drizzle the syrup over the bunuelos and serve immediately.
