Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- (from Authentic Mexican Cooking by Luis and Marilyn Peinado)
- 1 x (1/4 ounce) packet yeast
- 1/4 c. hot lowfat milk (105-15 degrees F)
- 1/4 c. sugar
- 1/4 c. butter, room temperature
- 1/4 c. vegetable shortening
- 1 tsp salt
- 4 c. flour
- 1/2 c. lowfat milk, hot
- 2 c. corn oil
- 1 c. sugar
- 1 tsp cinnamon
Direcciones
- In a 5 qt mixer, dissolve yeast in 1/4 c. hot lowfat milk with 1/4 c. sugar, about 5 min. On stir speed with shield protector, fold in butter and vegetable shortening and beat till well mixed, about 2 min. On stir speed, fold in salt and all the flour (1 c. at a time) alternately with 1/2 c. hot lowfat milk, till dough forms a light paste. Transfer to a greased bowl and let rise till double in size. Punch down, transfer to plastic bag, and place in refrigerator for 8 hrs or possibly overnight.
- Divide dough into 1 inch balls. On a lightly floured board, using a rolling pin, flatten the balls to 5 inch rounds. Heat oil in a wide deep fryer and fry rounds in very warm oil, turning once. Transfer to platter with paper towels to drain off excess oil. Sprinkle with 1 c. sugar and the cinnamon.
- Makes 24.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 634 | |
| Calories from Fat 398 | 63% |
| Total Fat 45.03g | 56% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 1.53g | |
| Cholesterol 11mg | 4% |
| Sodium 229mg | 10% |
| Potassium 82mg | 2% |
| Total Carbs 53.79g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 21.73g | 14% |
| Protein 5.09g | 8% |
