Bunuelos
HB-12939 · Hand-built original · Colombian, Mexican, Spanish
Thin, crisp fried dough rounds dusted with cinnamon sugar, light and airy with a golden shell. A festive Latin American treat best eaten warm straight after frying.
Colombian, Mexican, SpanishDessert40 minServes 41325 kcalVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 egg (room temperature)
- 1 tablespoon butter (softened)
- 1 teaspoon vanilla extract
- ¾ cup warm water
- 2 cups vegetable oil (for frying)
- Cinnamon sugar (for garnish)
Method
- Whisk the flour, baking powder, sugar and salt together in a large bowl to start the buñuelo dough.
- Mix in the egg, softened butter and vanilla, then add the warm water a little at a time, kneading for 3 to 4 minutes until the dough turns soft and smooth.
- Cover the kneaded dough and let it rest for 30 minutes so it relaxes before rolling.
- Divide the rested dough into 12 balls and roll each ball on a floured surface into a circle as thin as possible without tearing.
- Heat the vegetable oil in a large frying pan to 350°F, with the oil about 1 to 1 1/2 inches deep.
- Fry each thin round for about 60 seconds, turning it halfway, until the buñuelo is golden and crisp.
- Drain the fried rounds on paper towels and sprinkle them generously with cinnamon sugar while they are still warm.
Prep: 35 min · Cook: 5 min · Total: 40 min
Nutrition (per serving, where published)
1325 kcalCalories
8.1 gProtein
50.1 gCarbs
123.3 gFat
20.7 gSaturates
0 gFibre
0.2 gSugars
754 mgSodium
54 mgCholesterol
102 mgPotassium
92 mgCalcium
3.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data