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Thanks to the great folks at FlatOut® and Society Culinaria for making this recipe post possible. As always, my comments, opinions, and love for buñuelos are my own.
Every time I hear the word buñuelo, my mind travels to the streets of my childhood hometown in Mexico. In my mind's eye, I can see clearly a woman who sits on a small stool in front of a brasero (a kind of charcoal grill) creating the delicious treats on cool autumn and winter nights.
Buñuelos, at least in the part of México I come from, are made with a yeast dough that is deep fried. They are then covered with cinnamon and sugar, or with a decadent syrup made with piloncillo, star anise, cinnamon and fruit. We usually eat buñuelos with atole (a corn-based, sweet beverage. Check out my lime atole here) or with hot chocolate. We used to stand with our buñuelos and atole right there in the street, chatting and enjoying the night out. This is what they look like:
You can see why I was looking for a way to bring the flavors of buñuelos to you, and that is how this buñuelo-inspired ice cream basket was born.
Why a basket? Well, we are very fond of ice cream. I thought combining the flavors of a buñuelo with the creaminess of ice cream and the crunchiness of baked flatbread would make a great combination. I think they're pretty great!
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Making the baskets was easy. I used Flatout® Flatbread Light Original and by baking them for just 8 minutes it made them crispy and crunchy.
So here is the recipe:
Buñuelo Inspired Ice Cream Basket
Yields 2 baskets
Prep time: 5 minutes
From start to finish: 35 minutes
- 1 Flatout® Flatbread Light Original
- 1/2 tablespoon melted butter
- Vanilla bean ice cream
For the syrup
- 1 three inch long piloncillo (panela)
- 1/3 cup water
- 1 star anise
- 1 small cinnamon stick
- 1 four inch long orange peel
You will also need:
- 1 sheet parchment paper
- 1 kitchen brush
- 1 cupcake baking sheet
Pre-heat oven to 350 degrees F.
Start with the syrup. Place a pot with piloncillo, water, star anise, cinnamon stick and orange peel over high heat. Stir until piloncillo is completely dissolved and the syrup starts bubbling. Lower the temperature and simmer for 10 minutes. The syrup should be slightly thick but still liquid. Set aside.
Put the flatbread on top of the parchment paper and cut in half width-wise. Using the kitchen brush, spread butter on both sides of each piece. Set aside.
Take the cupcake baking sheet and brush the inside of two cupcake molds with butter.
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Take one half flat bread, overlap the two square corners to make a cone shape, and carefully fit it into one of the cupcake molds using your fingers to push the flatbread to the bottom of the mold. Don't worry! The pointy part of the cone shape will fold under to fit. Then fold the edges down. Repeat with the other one.
Pour half a teaspoon of syrup over edges and bottom of one basket. Repeat with the other one.
Bake for 8 minutes.
Take the baskets out of the oven, and using the kitchen brush, spread the syrup over every inch of the inside of the baskets. Let them cool for 5 minutes.
Add one big scoop of vanilla bean ice cream to each basket and top with more syrup.
There you have it! Inspiration + Ice Cream + Flatbread = a fast and easy, impressive dessert. Why not create your own culinary masterpieces starting with a blank canvas of Flatout® Original flatbread? You can find it using this easy store locator.
Enjoy!
Buñuelo Inspired Ice Cream Basket
Ingredients
- 1 Flatout® Flatbread Light Original
- 1/2 tablespoon melted butter
- Vanilla bean ice cream
For the syrup
- 1 three inch long piloncillo (like rock brown sugar) in some countries called panela
- 1/3 cup water
- 1 star anise
- 1 small cinnamon stick
- 1 four inch long orange peel
You will also need:
- 1 sheet parchment paper
- 1 kitchen brush
- 1 cupcake baking sheet
Instructions
- Pre-heat oven to 350 degrees F.
- Start with the syrup. Place a pot with piloncillo, water, star anise, cinnamon stick and orange peel over high heat. Stir until piloncillo is completely dissolved and the syrup starts bubbling. Lower the temperature and simmer for 10 minutes. The syrup should be slightly thick but still liquid. Set aside.
- Put the flatbread on top of the parchment paper and cut in half width-wise. Using the kitchen brush, spread butter on both sides of each piece. Set aside.
- Take the cupcake baking sheet and brush the inside of two cupcake molds with butter.
- Take one half flat bread, overlap the two square corners to make a cone shape, and carefully fit it into one of the cupcake molds using your fingers to push the flatbread to the bottom of the mold. Don't worry! The pointy part of the cone shape will fold under to fit. Then fold the edges down. Repeat with the other one.
- Pour half a teaspoon of syrup over edges and bottom of one basket. Repeat with the other one.
- Bake for 8 minutes.
- Take the baskets out of the oven, and using the kitchen brush, spread the syrup over every inch of the inside of the baskets. Let them cool for 5 minutes.
- Add one big scoop of vanilla bean ice cream to each basket and top with more syrup.
Notes
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