Description
Mexican bunuelos bring crispy, golden sweetness to holiday celebrations. Cinnamon-sugar coated discs promise delightful crunch and homemade comfort when you gather with family and friends.
Ingredients
Scale
- 2 cups (473 ml) all-purpose flour
- ½ cup (120 ml) warm water
- 2 cups (473 ml) vegetable oil (for frying)
- ½ cup (100 g) granulated sugar (for topping)
- 1 large egg
- 3 tbsps (45 g) unsalted butter, melted
- 2 tbsps (25 g) granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Dough Preparation: Whisk together flour, baking powder, salt, and sugar in a large mixing bowl until uniformly combined.
- Wet Ingredient Integration: Blend melted butter, warm water, vanilla extract, and egg into the dry mixture, stirring until a smooth, elastic dough forms.
- Dough Development: Transfer dough to a floured surface and knead methodically for 5-7 minutes, creating a soft, pliable consistency. Cover with a kitchen towel and rest for 30 minutes.
- Shaping Process: Divide rested dough into equal portions, rolling each into a thin, circular shape approximately 6 inches in diameter.
- Frying Technique: Heat oil in a deep skillet to 375°F, carefully sliding each dough disc into the sizzling oil. Fry until golden brown, flipping once to ensure even coloration, approximately 30-45 seconds per side.
- Draining and Coating: Remove bunuelos with a slotted spoon, allowing excess oil to drip onto paper towels. While still warm, generously dust with cinnamon-sugar mixture, ensuring complete coverage.
- Serving Suggestion: Arrange bunuelos on a decorative platter, optionally drizzling with honey or piloncillo syrup for an extra layer of sweetness. Serve immediately for optimal crispness and flavor.
Notes
- Flour Finesse: Select high-protein wheat flour for optimal dough elasticity and structural integrity, ensuring a light, crispy texture.
- Temperature Precision: Maintain oil at 350-375°F (175-190°C) for even, golden-brown bunuelos without absorbing excess grease.
- Dough Relaxation: Allow full 30-minute resting period to develop gluten, preventing tough or chewy final product.
- Coating Technique: Dust bunuelos immediately after frying while still warm to help sugar mixture adhere perfectly and create delightful caramelized edges.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg