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Cinnamon bumuelos (Gina Ferazzi / Los Angeles Times / November 17, 2011)

Cinnamon bumuelos with maple-macadamia, chocolate and peanut butter dipping sauces

Total time: 1 hour, 20 minutes

Servings: Makes 1 to 1½ dozen bumuelos, depending on the size.

Note: Although the sauces are quick to make, you may want to prepare them up to two days in advance and store covered in the refrigerator. Heat gently before using.

Maple-macadamia sauce

1 cup macadamia nuts

1 cup plus 1 tablespoon water, divided

5 tablespoons maple syrup

1 tablespoon vanilla extract

1 tablespoon tapioca flour, cornstarch or arrowroot

1. Grind the nuts as finely as possible in a small blender or food processor. Add 1 cup of the water and the maple syrup and vanilla and continue to process until the mixture is smooth, about 2 minutes.

2. Pour the mixture into a small, heavy-bottom saucepan and heat over low heat, stirring frequently until the mixture reaches a boil.

3. While the mixture is coming to a boil, in a small bowl stir together the tapioca flour with the remaining water to form a slurry.

4. Whisk the slurry in with the boiling mixture, then reduce the heat to a simmer and continue to cook, stirring constantly, until the mixture is thickened to a sauce-like consistency, 3 to 5 minutes. Remove from heat and set aside. This makes about 1 cup of sauce.

Chocolate sauce

14 ounces milk chocolate, chopped

1/4 cup plus 1½ tablespoons canola or grapeseed oil

In a medium microwave-safe bowl, combine the chocolate and oil. Microwave on high heat, stirring every 30 seconds, until the chocolate is melted and the sauce is smooth. This makes about 1 cup sauce.

Peanut butter sauce