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

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