Name: Stuffed Buñuelos
Prep time: 30 min
Cook time: 10 min
Yield: 20
Cuisine: Mexicana
Ingredients: 2 cups Tres Estrellas® churros mix, 250 g, for the buñuelos dough; 1 teaspoon salt, for the buñuelos dough; 2 tablespoons sugar, for the buñuelos dough; 1/2 tablespoons dry yeast, for the buñuelos dough; 1 egg, for the buñuelos dough; 1/2 cups milk, for the buñuelos dough; 2 tablespoons butter, at room temperature, in cubes, for the buñuelos dough; 1 cup dulce de leche, for the dulce de leche filling; 1/8 cups Tres Estrellas® rice flour, for the dulce de leche filling; 3/4 cups whipping cream, for the chocolate filling; 1 1/2 cups bittersweet chocolate, for the chocolate filling; 1 egg, for glazing; vegetable oil, for frying; icing sugar, for decorating

Preparation

20 mins

10 mins

Low

For the buñuelos dough, in a bowl mix the Tres Estrellas® Churro Flour with the salt, sugar, and yeast; add the egg, mix, and gradually pour in the milk until incorporated; remember to feel the moisture of the dough, the texture should be soft and manageable. Place the dough on a floured surface, add the butter in the center and mix until the dough feels smooth. Place the dough in a greased bowl, cover with a cotton napkin, and let it rest for at least 30 minutes. While the dough rests, mix the dulce de leche with the 3 Estrellas® Rice Flour, this will help to give it consistency. Set aside. In a small saucepan, heat the cream over low heat, gradually add the chocolate, and stir continuously with a whisk; once the ingredients are combined, remove from the heat and let cool. Set aside. Once the dough has rested, roll it out with a rolling pin on a flat, floured surface until forming a rectangle about 3 mm thick; cut off the excess on the sides to have as straight a shape as possible. Divide the rectangle vertically. On each side, cut small rectangles making horizontal cuts. To assemble the buñuelos, the idea is to make elongated ravioli shapes, that is, squares filled in the center; for this, place a portion of the rolled buñuelos dough on a smooth surface; alternately place the filling using a spoon: start from one corner but leave a 2 cm space as a border (which will serve to close the buñuelo later), place a portion of 2 tablespoons over the dough repeatedly, with a 2 cm space between each one. Alternate the fillings and arrange them in a way that you can distinguish them.

Using a brush, glaze the dough with a little egg and place the second part of the dough on top, pressing the spaces together with a fork and placing them on a tray. Freeze for at least 20 minutes. Heat enough vegetable oil to fry the buñuelos. Fry for 3 to 5 minutes, making sure they are covered with oil from the start. Remove from the oil and drain excess with a paper towel. Serve the buñuelos on a platter and sprinkle with powdered sugar.