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Buñuelos are a commonly enjoyed sweet snack in Mexico, Latin America and Spain. In Mexico, they are made from a yeasted dough, but in other countries including Cuba, Nicaragua and the Dominican Republic, where this recipe is from, they are made from tubers as well.
1 pound of yuca (cassava)
2 tablespoons of butter
2 cinammon sticks
1½ pounds of sugar for syrup
vegetable oil for frying
vanilla (for syrup, optional)
1 cup of water (for syrup)
milk for the yuca masa
1. Make a simple syrup with sugar, water and cinnamon.
2. Boil the yuca with a bit of salt. Let yuca cool and grind in a meat grinder or mash with a fork.
3. Add the remaining ingredients: the butter and 3 or 4 tablespoons of syrup. Work the yuca into small balls and fry them in hot oil. Dry on paper towels and dunk into remaining syrup.
* Remember to use fresh yuca. Don't use old yuca. Remove the fibers inside the heart of the root before grinding or mashing. Do not boil excessively, only till tender. Remember to add salt after the yuca is tender; at this point add some cold water. Do not let the yuca remain in the water it was boiled in. This recipe works also for malanga (also called yautía) or ñame root as well. You can also use piloncillo to make the hot sugar cane syrup.
Photo and recipe courtesy of Esmirna Rivas / Dominican Flave
Used with permission.
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