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Buñuelos with Crushed Pineapple and Chocolate Sauce

A recipe for buñuelos, a pastry dessert, with pineapple and chocolate

You can find this recipe at El Restaurante

Recipe from dolefoodservice.com

Makes 36 servings


The Buñuelos:

2 cans (8 oz. each) DOLE® Crushed Pineapple, drained, reserve juice

1-3/4 cups all-purpose flour

3 cups plus 1 tablespoon sugar divided

2-1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons butter

1/2 cup half and half

1-1/2 cups water

1-1/2 cups cocoa powder

1 tablespoon orange extract

1/4 teaspoon kosher salt

2 tablespoons light corn syrup

Drain crushed pineapple well using a wire colander. Reserve 1/2 cup juice.


Combine flour, 1 tablespoon sugar, baking powder and salt in large bowl. Whisk in reserved pineapple juice and half and half. Stir in crushed pineapple. Using a #30 scoop, drop dough into hot oil, in large pot. Cook buñuelo 3 to 5 minutes or until golden brown. Drain on paper towels.


The Chocolate Sauce:

1-1/2 cups water

3 cups sugar

1-1/2 cups cocoa powder

1 tablespoon orange extract

1/4 teaspoon kosher salt

2 tablespoons light corn syrup


Bring water and sugar to boil in medium pot. Whisk in cocoa powder, extract and corn syrup.  Whisk until all ingredients are dissolved and blended. Cook sauce 10 minutes until slightly thickened. Cool to room temperature and serve with buñuelos.


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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