Bunuelos
User Reviews
5.0
6 reviews
Excellent
Bunuelos
Report
Traditionally served around Christmas and New Year’s, bunuelos are a crispy, fried traditional Mexican dessert made of an easy, quick dough. Serve them with plenty of cinnamon sugar and piloncillo syrup.
Share:
Ingredients
For the Piloncillo Syrup:
- 1½ cups water (360mL)
- 1 (8-ounce) piloncillo stick (226g)
- 1 cinnamon stick
- 1 2-inch strip orange zest
- 1 teaspoon vanilla extract
For the Bunuelos:
- 2 cups all-purpose flour (240g)
- ½ cup plus 1 tablespoon sugar divided (100g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon plus ¼ teaspoon ground cinnamon divided
- 1 large egg
- 1 tablespoon vegetable oil plus more for frying (about 2 cups/480mL)
- ½ cup warm water (120mL)
Add to Shopping List
Instructions
For the Piloncillo Syrup:
- In a medium saucepan, combine the water, piloncillo stick, cinnamon stick, orange zest, and extract. Cook over medium-high heat, stirring occassionally, until the piloncillo stick dissolves. Reduce the heat to medium-low heat and simmer steadily until the mixture has reduced to 1 cup, about 30 minutes.
- Remove from the heat, strain into a small bowl, and set aside.
For the Bunuelos:
- In a medium bowl, whisk together the flour, 1 tablespoon sugar, baking powder, salt, and 1/4 teaspoon cinnamon. Form in well in the center and add the egg and 1 tablespoon oil. Stir until the mixture resembles a coarse meal. Slowly add the warm water, a tablespoon at a time, mixing and kneading with hands until a soft and smooth dough forms. Cover the dough and let rest for 30 minutes.
- Divide the dough into 12 small balls and cover.
- Heat 1 inch of oil in a large skillet to 350°-375°.
- Place one dough ball on a lightly floured surface and roll to form a circle as thin as possible without tearing. Place on a large dish towel. Repeat with the remaining dough balls, placing them on the dish towel, but not touching each other.
- Line a baking sheet with paper towels.
- Fry the dough rounds one at a time, pressing down with a spatula to submerge the dough so large bubbles do not form, until golden and crispy, about 1 minute on each side. Drain on the paper towels and let cool.
- In a small bowl, stir together the remaining ½ cup sugar and 1 tablespoon cinnamon. Sprinkle both sides of the bunuelos with the sugar mixture. Serve drizzled with the Piloncillo syrup.
Notes
- Time-saving tip: While the syrup is simmering for 30 minutes, make the dough since it needs to rest for 30 minutes.
- Use a stand mixer. The dough can also be made in a stand mixer using a dough hook if you don’t want to mix and knead it by hand.
- Place the rolled dough on a dish towel. This helps them to dry out a bit so they are crispier and absorb less oil while frying. Just pick one that is smooth and lint-free- I prefer a floursack-type towel for this.
- Prevent large bubbles from forming. While frying, make sure to press down on the bunuelos with a spatula so large bubbles in the dough do not form. Small bubbles are okay.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
16mg
(5%)
Sodium
141mg
(6%)
Potassium
35mg
(1%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 141mg | 6% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
