Buñuelos Recipe

1. Reserve 2 Tbsp. flour. Combine remaining flour with 1 Tbsp. sugar, baking powder and salt on clean work surface; make 10-inch well in center. Whisk egg, butter and 3/4 cup water until blended. Pour small amount into center of flour mixture; knead until blended. Gradually add remaining egg mixture, kneading after each addition until blended. Continue to knead dough until smooth and elastic. Divide dough into 12 pieces; roll each into ball. Place in large bowl; cover with damp towel. Let stand 30 min.

2. Microwave caramels and remaining water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring after 30 sec. Repeat in separate microwaveable bowl with chocolate and COOL WHIP. Combine remaining sugar and cinnamon.

3. Heat oil in large deep skillet to 375ºF. Meanwhile, re-moisten kitchen towel; squeeze out excess water. Place towel on work surface, then place 1-1/2-qt. round casserole on center of towel. Bring short ends of towel together over bowl, then tie together. Turn casserole upside down. Place 1 ball of dough on lightly floured surface; roll into 4-inch round. Place dough on covered casserole; use hands to carefully stretch dough (over bowl) to 8-inch round.

4. Add dough round to hot oil; cook 2 min. or until golden brown on both sides, turning and carefully pressing dough into oil with slotted spoon after 1 min. Remove buñuelo from oil; drain on paper towels. Immediately sprinkle both sides with some of the cinnamon sugar. Repeat with remaining dough rounds.

5. Serve buñuelos with caramel and chocolate sauces.

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