This is a classic fried dessert bread of Mexico. They’re great hot out of the fryer and rolled in cinnamon sugar.
Heat 8 cups shortening in a deep-fryer to 375 degrees F (190 degrees C).
In a large bowl, sift together flour, baking powder and salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 8 inch diameter circles. Cut each one into 8 wedges. In a large bowl, mix together the cinnamon and sugar. Set aside.
Fry the wedges until they puff up and turn light brown. Drain briefly, roll in the cinnamon sugar and serve hot.
Per Serving: 251 calories; protein 3.2g; carbohydrates 30.6g; fat 12.9g; sodium 381.7mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.