Buñuelos

These flat fritters are popular in the Oaxaca region of Mexico. Different areas specialise in different shapes, such as balls, twists and stars. They are often served with a cinnamon sugar topping or syrup.

Hands-on time 40min, plus resting
and cooling. Cooking time about 15min. Makes 15

FOR THE DOUGH

375g plain flour, plus extra to dust

1tsp baking powder

50g caster sugar

1 medium egg

125ml fresh orange juice, about 2 oranges

50g butter, softened

1 litre vegetable oil, to fry

FOR THE CINNAMON SUGAR

150g caster sugar

1tbsp ground cinnamon

1 For the dough, using a freestanding mixer fitted with a dough hook, mix the flour, baking powder, sugar and a pinch of salt. Add the egg and orange juice and briefly mix on low speed. Add butter and mix on low speed for 5min, until dough is smooth and elastic.

2 Scrape on to a work surface. Divide and roll into 15 balls, cover with a clean, slightly damp tea towel and leave to rest for 30min.

3 Meanwhile, in a large, wide bowl, mix the cinnamon sugar ingredients. Set aside.

4 Heat the oil in a large, high-sided pan over medium heat to 180°C. On a lightly floured surface, working 1 at a time, roll the balls into 15cm circles, stacking them as you go (making sure they are lightly dusted with flour first).

5 Fry a dough circle for 30-45sec per side, or until golden brown. Remove with a slotted spoon to a tray lined with kitchen paper to drain, then toss in cinnamon sugar to coat. Repeat frying, draining and coating

PER FRITTER 192cals, 3g protein, 6g fat (2g saturates), 30g carbs (11g total sugars), 1g fibre