Recipe: Cinnamon bumuelos with maple-macadamia, chocolate and peanut butter dipping sauces

Recipe: Cinnamon <i>bumuelos</i> with maple-macadamia, chocolate and peanut butter dipping sauces
Cinnamon bumuelos dipped into chocolate sauce for a Hanukkah treat. (Gina Ferazzi / Los Angeles Times)

Cinnamon bumuelos with maple-macadamia, chocolate and peanut butter dipping sauces

Total time:


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

1. Grind the nuts

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.

2. Pour the mixture


into a small, heavy-bottom saucepan and heat over low heat, stirring frequently until the mixture reaches a boil.

3. While the mixture

is coming to a boil, in a small bowl stir together the tapioca flour with the remaining water to form a slurry.

4. Whisk the 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

In a medium microwave-safe bowl,

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

In a small bowl,

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 makes about 1 cup sauce.

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)

1. In the bowl

of a stand mixer, or in a large bowl, sift together the flour, cinnamon, nutmeg and cloves.

2. In a medium saucepan,

heat the water, butter, sugar and salt over high heat until the butter melts and the mixture comes to a boil. Remove from heat.

3. Using the beater attachment

of an electric mixer, beat in the boiling liquid mixture over low speed. Continue mixing on low speed until a soft dough comes together in a single mass, leaving the side of the bowl.

4. With the mixer running,

add the eggs one at a time, mixing well after each addition. Continue adding eggs until the dough is soft but thick and sticky; depending on the dough, you many not need to add the fourth egg. Set the dough aside.

5. Fill a wide pot

to a depth of 1½ inches with oil. Heat the oil until a thermometer inserted reads 350 degrees. Have a bowl of ice water handy to keep the dough from sticking to the scoop or soup spoons as you form the


; you can also dip the scoop or spoons into the hot oil to keep the dough from sticking.

6. Using a medium

ice cream scoop or 2 soup spoons, take a heaping tablespoon of dough, form a coarse ball and slip it into the hot oil. (If the ball is difficult to form, beat additional flour into the dough, 1 tablespoon at a time.) Fry 1 or 2 test bumuelos until puffed and golden brown (this will take about 7 minutes). They should puff to the size of ping-pong balls and have the light, fluffy consistency of good doughnuts.

7. Continue to fry

4 to 5 balls at a time until golden brown. (The second and third batch will always be better than the first.) Remove the fried balls to a paper towel-lined plate, and set aside until all of the dough is fried.

8. Serve the bumuelos

warm with the three dipping sauces.

Each teaspoon of maple macadamia sauce:

27 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 1 gram sugar; 0 sodium.

Each teaspoon of chocolate sauce:

52 calories; 1 gram protein; 4 grams carbohydrates; 0 fiber; 4 grams fat; 1 gram saturated fat; 2 mg cholesterol; 4 grams sugar; 6 mg sodium.

Each teaspoon of peanut butter sauce:

31 calories; 1 gram protein; 3 grams carbohydrates; 0 fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 0 sugar; 18 mg sodium.

Each of 18 bumuelos:

139 calories; 2 grams protein; 8 grams carbohydrates; 0 fiber; 11 grams fat; 4 grams saturated fat; 50 mg cholesterol; 1 gram sugar; 22 mg sodium.