Authentic Mexican Buñuelos

Authentic Mexican Buñuelos

Fresh warm Buñuelos are a Mexican tradition, especially during the Christmas season. Sprinkled with cinnamon sugar or piloncillo syrup. Either way, they’re wonderful!

Course Desserts

Cuisine Mexican

Prep Time 40

Cook Time 15

Total Time 55

Servings buñuelos

Calories 136kcal

Author Ana Frias

Equipment

Frying pan
Rolling Pin
Large mixing bowl

Ingredients

2 cups all purpose flour (250 grams) + ½ cup to extend the disks.
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon table salt
3 Tablespoons unsalted butter, margarine or vegetable shortening (45 grams) at room temperature
2 Tablespoons sugar
1 teaspoon vanilla extract
½ cup hot water
canola or vegetable oil to fry
cinnamon sugar (4 tablespoons sugar + 1 ground cinnamon)

Instructions

In a large mixing bowl, add the flour, baking powder, salt and cinnamon and mix to integrate.
2 cups all purpose flour (250 grams) + ½ cup to extend the disks. , ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon, ¼ teaspoon table salt
Add the butter to the flour mixture and combine with your fingers until the mixture comes is crumbly.
3 Tablespoons unsalted butter, margarine or vegetable shortening (45 grams)
Add the sugar, vanilla extract and water. Using your clean hands, mix well, until all dry ingredients are incorporated and the dough begins to come together.
2 Tablespoons sugar , 1 teaspoon vanilla extract, ½ cup hot water
Turn dough out onto a lightly floured work surface and knead for 5-6 minutes until the dough is nice and smooth. Place the dough back into the large bowl, cover with plastic wrap or a clean kitchen towel and allow to rest for at least 15 minutes before proceeding.
Form the dough int 14 to 15 equal in size balls, then roll into a smooth ball.
On a clean surface, roll each dough ball piece into a rough circle, about 6-7 inches in diameter, until thin and almost transparent. To prevent the disk sticking to the rolling pin, keep the work surface and rolling pin lightly floured.
On a hot skillet, pre-cook the disks for about 10 seconds each side. Set aside and get ready to fry them.
Heat oil to 350ºF (175ºC) in a deep frying pan. About 1 inch high.
When the oil is hot, carefully place each rolled dough into the hot oil. Fry until both sides are golden brown. Note: Use a spatula to flatten the center as you cook them. This will help for them to stay flat.
Remove the fried buñuelos and let them drain on paper towels. While still warm, coat them in a mixture of sugar and cinnamon.
Store in an airtight container or wrapped in plastic bags.

Notes

I like to pre-cook them on a hot skillet or comal first for easy frying. They're easier to place in the hot oil this way.
Make sure the oil is very hot to fry the dough. If it's not hot enough, the dough will absorb more oil than necessary.

Fry one buñuelo at the time to keep an eye on it easily. They cook quickly and you don't want to burn them. Carefully remove them with tongs or two spatulas.

Always sprinkle them with cinnamon sugar while they're still warm. It'll settle on the buñuelos better than if cold.

Nutrition