Buñuelos with Crushed Pineapple and Chocolate Sauce
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Credit: Ken Shipton, Corporate Chef, Dole Packaged Foods, LLC, Westlake Village, California
The National Culinary Review, July/August 2016
Ingredients
2 cans (8 oz. each) DOLE® crushed pineapple, drained, reserve juice
1¾ cups all-purpose flour
3 cups + 1 T. sugar, divided
2½ t. baking powder
½ t. salt
5 T. butter
½ cup half-and-half
1½ cups water
1½ cups cocoa powder
1 T. orange extract
¼ t. kosher salt
2 T. light corn syrup
Instructions
1. Drain crushed pineapple well using wire colander. Reserve ½ cup juice.
2. Combine flour, 1 T. sugar, baking powder and salt in large bowl. Whisk in reserved pineapple juice and half-and-half. Stir in crushed pineapple.
3. Using #30 scoop, drop dough into hot oil in large pot. Cook each buñuelo 3-5 minutes, or until golden-brown. Drain on paper towels.
4. For chocolate sauce: Bring water and 3 cups sugar to a boil in medium pot. Whisk in cocoa powder, extract and corn syrup until all ingredients dissolved and blended. Cook 10 minutes until slightly thickened. Cool to room temperature. Serve with buñuelos.
Yield
36 servings
Tags
Dessert, The National Culinary Review
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