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Ingredients:
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1 package of Happy Bites Buñuelos.
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1 package of Happy Bites Pandebonos.
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For the homemade Natilla (Custard):
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4 cups whole milk (3.25% Homogenized Milk).
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1 cup cornstarch.
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200 g grated panela (or Dark Brown Sugar).
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2 cinnamon sticks and 3 cloves.
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1 tablespoon butter.
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½ cup shredded dehydrated coconut (optional).
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For the Hojaldras (Crispy Fritters):
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1 ½ cups all-purpose flour.
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1 egg.
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2 tablespoons melted butter.
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¼ cup natural orange juice.
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2 tablespoons sugar and ½ teaspoon salt.
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Canola oil for frying and sugar for sprinkling.
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Preparation:
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Happy Bites Buñuelos and Pandebonos: Prepare the Happy Bites Buñuelos and Happy Bites Pandebonos in the oven or air fryer following the package instructions until they are perfectly puffed, golden, and crispy.
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Natilla: Dissolve the cornstarch in 1 cup of cold milk. In a heavy pot, heat the other 3 cups of milk with the panela, cinnamon, and cloves. When it boils and the panela dissolves, strain out the spices, lower the heat, and incorporate the dissolved cornstarch. Stir constantly with a wooden spoon for 10-12 minutes until it thickens and the bottom of the pot is visible. Pour into a baking dish and let cool completely before cutting into squares.
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Hojaldras: Mix the flour, salt, sugar, egg, melted butter, and orange juice until a soft dough forms. Let it rest for 20 minutes. Roll the dough very thin with a rolling pin (1-2 mm) and cut into strips or diamonds. Fry in hot oil at 180°C for 1 minute per side until crispy and light in color. Drain and sprinkle with sugar.
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Presentation: Serve the freshly baked Happy Bites Buñuelos and Pandebonos alongside the portions of natilla and crispy hojaldras on a festive tray.
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