Joy to the World: Christmas Stories and Songs by Tomie DePaola is a rare find. That is to say, it is a faith-based Christmas book that is full of magic and beauty. In my quest to add more Nativity-centered works to our collection of Christmas books, I have too often struck out with books that are boring, badly written, or reduce the story of Christ’s birth to the perspective of one animal or person who was present. By contrast, Joy to the World is a treasure that celebrates this central moment in the Christian faith with DePaola’s signature exquisite illustrations and well-chosen words. There are three stories in this collection, interspersed with several Christmas hymns, and two of those stories are rooted in Mexican Christmas traditions. “The Night of Las Posadas” centers on the Spanish custom of town processions, led by actors portraying Mary and Joseph, seeking shelter at different houses in the days leading up to Christmas, until a door is finally opened to them on Christmas Eve. “The Legend of the Poinsettia” is a retelling of the Mexican legend about how the Poinsettia got its red flowers, after being placed by the manger as a young girl’s offering on Christmas Eve. Both stories are told simply but movingly, focusing on the miraculous power of the story of love entering the world in the form of a baby. One of the gifts of DePaola’s storytelling, both in his illustrations and writing, is his ability to depict everyone, from a young, scared girl, to an elderly nun, with sympathy and beauty. Joy to the World is a particularly lovely example of this gift and it is a treasured addition to our Christmas library.
In researching the tradition of Las Posadas, I learned that the final night of the procession, when Mary and Joseph are finally welcomed into homes on Christmas Eve, is often celebrated with cookies and hot cocoa. Which led me to wonder why we don’t do the same in other parts of the world! One common treat served on this night are Bunuelos, a sort of crispy, sweet tortilla covered in cinnamon sugar. This dessert is surprisingly easy to make and a nice change from sugar cookies or gingerbread with a light, crisp texture and nice sweet/salty combination of flavors. After a few attempts at making Bunuelos, I have learned some tips and tricks that I’ve included in the recipe below. Do you have any special foods or traditions to celebrate Christmas Eve? Let me know in the comments on this post, and I’d also love to know if you try this recipe and how it turns out for you!
Bunuelos
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined. In a separate bowl or measuring cup, whisk together the milk, cooled butter, vanilla extract, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir together with a wooden spoon until a soft dough forms. Place the dough on a lightly floured surface and knead a few times until the dough forms a smooth, slightly elastic ball.
Cut the dough into 10 equal portions and roll each into a round ball. Working with one ball of dough at a time, on a lightly floured surface roll the dough out into a thin tortilla, about 7-inches across. As each tortilla is rolled out, lay them on a cooling rack to allow them to dry a little before frying. This drying step really did give the finished bunuelos a much crispier texture.
Once all the bunuelos are rolled out and draped on the cooling rack, pour enough oil in a large skillet to cover the bottom of the skillet to a depth of about 1 inch. Heat the oil over medium heat until it is shimmering and hot. While the oil heats, prepare the sugar topping by stirring together the 1/2 cup sugar and ground cinnamon. Line a sheet pan or large tray with paper towels for draining the cooked bunuelos.
Place one bunuelos in the hot oil and allow it to cook for about 1 minute on each side, or until both sides are golden brown and the dough is bubbly. I found it was helpful to press down on the center of the dough after putting it in the skillet as it tends to bubble up in the center leaving the center dough under-cooked. After the bunuelos is crisp and golden brown on both sides, remove it to the paper towel lined baking sheet or large tray to drain. Repeat with remaining discs of dough. Sprinkle each bunuelos with the cinnamon sugar mixture while it is still warm. Serve immediately, while still warm if possible!
Ingredients
Directions
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground cinnamon until well combined. In a separate bowl or measuring cup, whisk together the milk, cooled butter, vanilla extract, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir together with a wooden spoon until a soft dough forms. Place the dough on a lightly floured surface and knead a few times until the dough forms a smooth, slightly elastic ball.
Cut the dough into 10 equal portions and roll each into a round ball. Working with one ball of dough at a time, on a lightly floured surface roll the dough out into a thin tortilla, about 7-inches across. As each tortilla is rolled out, lay them on a cooling rack to allow them to dry a little before frying. This drying step really did give the finished bunuelos a much crispier texture.
Once all the bunuelos are rolled out and draped on the cooling rack, pour enough oil in a large skillet to cover the bottom of the skillet to a depth of about 1 inch. Heat the oil over medium heat until it is shimmering and hot. While the oil heats, prepare the sugar topping by stirring together the 1/2 cup sugar and ground cinnamon. Line a sheet pan or large tray with paper towels for draining the cooked bunuelos.
Place one bunuelos in the hot oil and allow it to cook for about 1 minute on each side, or until both sides are golden brown and the dough is bubbly. I found it was helpful to press down on the center of the dough after putting it in the skillet as it tends to bubble up in the center leaving the center dough under-cooked. After the bunuelos is crisp and golden brown on both sides, remove it to the paper towel lined baking sheet or large tray to drain. Repeat with remaining discs of dough. Sprinkle each bunuelos with the cinnamon sugar mixture while it is still warm. Serve immediately, while still warm if possible!
