Buñuelos, South Texas style

Step 1

To make the buñuelo dough, add the water, orange juice, butter, and shortening to a saucepan and heat on medium until the butter and shortening are melted. Turn off the heat.

Step 2

Add to the liquid the vanilla, flour, sugar, baking powder, orange zest, cinnamon, and salt. Stir until well blended and a soft dough is formed. Place the dough in a clean bowl, cover it, and let it rest for 1 hour.

Step 3

Meanwhile, to make the topping, stir together the sugar, cinnamon, orange zest, and salt.

Step 4

After the dough has rested, divide the dough into 16 equal-sized balls. Keep the dough covered until it’s rolled. Tear off a 2-foot piece of parchment paper, which will be used for the rolled-out buñuelos.

Step 5

Lightly flour a clean surface and one at a time place a dough ball on the floured surface, pat it out into a 2-inch circle, and then roll with a rolling pin from the center until it’s thin and about 6 inches in diameter.

Step 6

Place the rolled buñuelo on the parchment paper, then repeat the process for the remaining balls, adding flour to the rolling surface as needed.

Step 7

When you’re ready to fry, line a sheet pan with paper towels. Pour 1 inch of the oil in a large cast-iron skillet or heavy pan. Heat the oil on medium and when a thermometer reads 350°F or the oil bubbles around an inserted wooden spoon (it should take around 3-5 minutes to reach this point), using a slotted spatula, slide one of the raw, rolled buñuelos into the oil.

Step 8

It will immediately start to puff, so press down on it to keep it from inflating too much. (Bubbles give the finished buñuelos texture and character so don’t worry if there are a few.) After 30 seconds, flip the buñuelo and continue to cook until crisp, about 1 minute.

Step 9

Remove from the oil and place the fried buñuelo on the paper-towel-lined sheet. For the topping, brush the top side with melted butter, then sprinkle a couple of teaspoons of the orange-cinnamon sugar while warm. Repeat the process for the remaining buñuelos, stacking them so each side can be coated.

Step 10

Serve warm with honey on the side for drizzling, if desired. They will keep for a couple of days in a sealed container, though they are best eaten fresh. You can reheat them in the oven for a few minutes, too.