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Cinnamon Bumuelos With Maple-Macadamia, Chocolate And Peanut Butter Dipping Sauces

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Los Angeles Times
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Ingredients

1 hour, 20 minutes

Makes 1 to 1½ 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.

Maple-macadamia sauce

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.

chocolate sauce

14 ounces milk chocolate, chopped

1/4 cup plus 1½ 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

Dash nutmeg

Dash cloves

1 cup water

1/2 cup (1 stick) butter

2 teaspoons sugar

Pinch salt

3 to 4 eggs

canola oil for frying

Dipping sauces (maple-macadamia, chocolate and peanut butter)