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Description
An easy recipe for making traditional Mexican Buñuelos, which are light, crispy fried dough fritters, coated in a sweet cinnamon sugar topping.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup warm milk
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- For Cinnamon Sugar Topping:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
- In a separate bowl, whisk together the egg, warm milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until a soft, shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temperature.
- While the dough rests, prepare the cinnamon sugar topping: In a shallow dish, combine 1/2 cup granulated sugar and ground cinnamon.
- Divide the rested dough into 12-16 equal pieces. Roll each piece into a thin round, about 4-5 inches in diameter. Keep dough covered with a clean cloth as you work to prevent drying.
- Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350-360°F (175-180°C).
- Carefully place 1-2 bunuelos at a time into the hot oil. Fry for 1-2 minutes per side, or until golden brown and puffed.
- Remove bunuelos with tongs and place them on a paper towel-lined plate to drain excess oil.
- While still warm, immediately toss each bunuelo in the cinnamon sugar mixture to coat both sides.
- Serve warm and enjoy!
Notes
- Ensure the oil temperature is maintained between 350-360°F for best results.
- Do not overcrowd the pot when frying.
- Keep unused dough covered so it does not dry out while frying individual pieces.