1 hour, 20 minutes
Makes 1 to 1Â½ dozen bumuelos, depending on the size.
Although the sauces are quick to make, you may want to prepare them up to two days in advance and store covered in the refrigerator. Heat gently before using.
1 cup macadamia nuts
1 cup plus 1 tablespoon water, divided
5 tablespoons maple syrup
1 tablespoon vanilla extract
1 tablespoon tapioca flour, cornstarch or arrowroot
as finely as possible in a small blender or food processor. Add 1 cup of the water and the maple syrup and vanilla and continue to process until the mixture is smooth, about 2 minutes.
into a small, heavy-bottom saucepan and heat over low heat, stirring frequently until the mixture reaches a boil.
is coming to a boil, in a small bowl stir together the tapioca flour with the remaining water to form a slurry.
in with the boiling mixture, then reduce the heat to a simmer and continue to cook, stirring constantly, until the mixture is thickened to a sauce-like consistency, 3 to 5 minutes. Remove from heat and set aside. This makes about 1 cup of sauce.
14 ounces milk chocolate, chopped
1/4 cup plus 1Â½ tablespoons canola or grapeseed oil
combine the chocolate and oil. Microwave on high heat, stirring every 30 seconds, until the chocolate is melted and the sauce is smooth. This makes about 1 cup sauce.
Peanut butter sauce
3/4 cup unsweetened pure peanut butter
1/4 cup plus 2 tablespoons agave nectar or honey or 3 to 5 tablespoons sugar
3/4 teaspoon vanilla extract
1/2 cup hot water, more if needed
beat together the peanut butter, agave nectar, vanilla extract and one-fourth cup of water, using a hand mixer. Slowly beat in additional water, one tablespoon at a time, until the mixture is smooth and fluffy and the desired consistency is reached. This
Cinnamon bumuelos and assembly
1 1/2 cups (6.4 ounces) sifted flour, or more if necessary
3/4 teaspoon cinnamon
1 cup water
1/2 cup (1 stick) butter
2 teaspoons sugar
3 to 4 eggs
Canola oil for frying
Dipping sauces (maple-macadamia, chocolate and peanut butter)