Buñuelos with Brown Velvet Glaze
A recipe for Buñuelos with Brown Velvet Glaze! This light and airy pâte à choux dough is fried until golden, coated in orange sugar, and served with a rich chocolate dulce de leche glaze.
Servings 4 -6 Servings
Ingredients
For the dough:
- 1/2 cup (1 stick, 113 grams) unsalted butter
- 1/4 teaspoon salt
- 3/4 cup (150 grams) granulated sugar divided
- 1/2 cup (120 milliliters) water
- 1 cup (125 grams) all-purpose flour
- 4 large eggs
- 2 tablespoons orange zest divided
- Canola oil for frying
For the Brown Velvet Glaze:
- 1/2 cup (120 milliliters) heavy whipping cream
- 6 ounces (170 grams) 60% cacao chocolate coarsely chopped
- 1/4 cup (1/2 stick, 60 grams) unsalted butter room temperature
- 1/4 cup (60 milliliters) traditional dulce de leche
Instructions
Make the dough:
- In a medium saucepan, combine the butter, salt, 1/4 cup (50 grams) sugar and 1/2 cup (120 milliliters) water and bring to a boil over medium heat.
- Remove the pan from the heat and stir in the flour all at once until combined.
- Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes.
- Transfer the dough to a mixing bowl and using an electric handheld mixer on low speed, add the eggs, one at a time, incorporating each egg completely before adding the next.
- Add 1 tablespoon of the orange zest and beat until smooth.
- In another bowl, combine the remaining 1/2 cup (100 grams) sugar with the remaining tablespoon orange zest and set aside.
- In a large saucepan, heat 2 inches (5 centimeters) of oil over medium-high heat until it reaches 360˚F (182˚C) on a candy thermometer. (If you do not have a thermometer, you can test to see whether the oil is hot enough by adding a drop of the dough; if it bubbles and immediately rises to the top, the oil is sufficiently hot.)
- Using a small ice-cream scoop or 2 small spoons, carefully drop three or four 1-tablespoon mounds of dough into the hot oil. Do not crowd the pan.
- Fry the buñuelos, turning them once or twice with a slotted spoon, about 5 minutes until golden and puffed up.
- Transfer with the slotted spoon to the orange sugar and toss to coat, then put on a serving platter. Continue to fry and coat the remaining dough in the same manner.
While frying the last batch, prepare the glaze:
- In a small saucepan, heat the cream over low heat until bubbles form around the edges of the pan, then pour into a large heatproof bowl and let cool for 1 minute.
- Add the chocolate all at once and stir together with a rubber spatula. Put the bowl over a pan with simmering (not steaming) water and stir constantly until the chocolate is completely melted.
- Add the butter in small chunks, stirring until incorporated, and the dulce de leche, then pour the glaze through a sieve into a small bowl to obtain a velvety shine.
- Serve immediately as a dip for the buñuelos. As the glaze cools, it will thicken. If necessary, reheat in a metal bowl over a double boiler. As the glaze warms through, it will turn glossy once again.