The Best Mexican Bunuelos Recipe
Bunuelos are some of the most popular and beloved desserts in many cultures, symbolizing joy, festivity, and indulgence. It is a dessert that is particularly enjoyed by many Spanish countries. These crispy, golden rounds of fried dough are mostly enjoyed during holidays and special occasions, especially Christmas and New Year’s, in Latin America, Spain, and the Philippines. With their light, crunchy texture and a sweet cinnamon-sugar coating, they are irresistible whether served as a dessert, snack, or breakfast.
Even though they’re most popular in Spanish speaking countries, Bunuelos have found their way to people’ plates in many more cultures, all thanks to the deliciousness of Bunuelos, and in the following section I would be guiding you the easiest bunuelos recipe so that you too can have a taste of this lovely dessert.
The Best Mexican Bunuelos Recipe
Equipment
- Rolling Pin
- Knife or pastry cutter
- Deep frying pan or pot
- Tongs or slotted spoon
- Plate lined with paper towels
- Small bowl
Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 large egg
- 1/2 cup warm milk plus more if needed
Coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Frying
- 2 cups vegetable oil for frying
Instructions
Make the Dough
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
- Add the melted butter, egg, and warm milk. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
Rest the Dough
- Cover the dough with a clean kitchen towel and let it rest for 15 minutes to relax the gluten, making it easier to roll out.
Roll and Shape
- Divide the dough into 12 equal portions.
- Roll each portion into a thin disc, about 6 inches in diameter.
Heat the Oil
- In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure consistent frying temperature.
Fry the Buñuelos
- Carefully place one dough disc into the hot oil. Fry for 1–2 minutes per side until golden and crisp.
- Use tongs or a slotted spoon to remove the buñuelo from the oil, and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining discs.
Coat with Cinnamon-Sugar
- In a small bowl, mix the sugar and cinnamon.
- While the buñuelos are still warm, coat them generously in the cinnamon-sugar mixture.
