Buñuelos with Spicy Hot Chocolate | Sweet Heat with Rick Martinez

The weather may be warm in Mazatlan, but New Year's Eve still means buñuelos and spicy hot chocolate in Rick's house. The trick to the sweet, perfectly crisp rounds of fried dough is vegetable shortening; and the spices and heat in his Mexican hot chocolate will have everyone asking for more. Happy new year from all of us at Food52! GET THE RECIPE ►► http://f52.co/3pkSb8d CHAPTERS: 00:00 Intro 02:27 How to make masa 06:49 Raise your rolling pins 08:33 Here comes the sweet 09:55 Fry 'em up 12:12 Hot chocolate awaits... 14:09 Now for the best part PREP TIME: 1 hour 20 minutes COOK TIME: 1 hour 10 minutes SERVES: 4 Buñuelos 3/4 cup (165g) granulated sugar 1 tablespoon ground canela or cinnamon 1 1/2 teaspoons (6g) Diamond Crystal kosher salt 3 cups (375g) all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 cup warm water 6 tablespoons (80g) vegetable shortening, plus more for frying Spicy Hot Chocolate 4 cups whole milk 1 three-inch stick canela or Cassia bark 1 chile cascabel or 2 chiles de árbol; or 1/8 teaspoon red pepper flakes or ground cayenne pepper 8 ounces bittersweet chocolate (preferably 70% or higher), chopped 1/4 cup piloncillo or dark brown sugar 1 teaspoon pure vanilla extract 1 pinch kosher salt SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.