Bunuelos

Well friends, don't be fooled by the delicious looking photo. This one turned out shit. Actually I can't even say it turned out shit because it didn't turn out at all. Sure they look good and I was soooo excited to eat these - I made a decaf cappuccino and all to eat this. I actually couldn't wait to eat this I ate my "test" piece of dough that checks the oil temp and, based on how delicious that was, I was even more excited to eat a couple of these babies. And then I bit into one......raw. Raw, raw, raw. I was heart broken. I franticly started ripping them open to find ONE that was cooked. Only to have my heart fully shattered. Not a one turned out. Here's where I went wrong:

Things started out right - nice and smooth. I measured, I mixed, I was in the zone. I heated the oil, I tested the oil. When I tested the oil the small drop of dough turned a glorious golden brown and I took it out and immediately went temporairily insane with anticipation, where I could no longer cook and everything I know about frying left my brain. These little bad boys where cooking like mad. Turning a golden brown near to immediately and a dark brown within about 45 seconds. So when they reached this dark brown colour I removed them from the oil. Right there, that was it - that was where I went wrong...12 times. The first rule of frying - when you use previously used oil your food will turn a dark brown and not be done...this is the critical piece of information that just got up and left my brain.

So when I did bite into these bunuelos reality and sanity came crashing down on me in the form of a raw doughy centre. Oh the humanity of it all. Had I cooked these as Nigella told me to, aka - finished reading the instructions and a full 2 minutes, these would have been AMAZING. I will have to make these again because I know they will be delightful...next time though, I will have to make sure to use fresh oil and be sure to cook the correct amount of time.

0 for 2 this weekend .... hopefully Team Canada fairs better.