Mexican Bunuelos
User Reviews
4.8
Mexican Bunuelos
Description
Mexican Bunuelos are made from a simple dough of all-purpose flour, baking powder, salt, warm water, and oil. After mixing and kneading to a smooth, elastic dough, it rests to relax the gluten, making it easier to roll out. The dough is divided into balls and rolled thin into large circles, which fry quickly in hot oil until crisp and golden.
The fried bunuelos are drained on paper towels, then coated with a mixture of granulated sugar and ground cinnamon. This topping adds sweetness and a warm spice aroma. The result is a crunchy, lightly sweetened snack or dessert with a delicate crumb and crisp edges.
These are best served fresh to maintain their crunchy texture. They are commonly eaten as a festive treat or enjoyed with coffee or hot chocolate. The recipe suggests storing bunuelos at room temperature covered loosely to preserve their crispness for up to three days.
Ingredients
For the bunuelos
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup water warm
- 4 tablespoons cooking oil plus 2 or more cups for frying
For the cinnamon sugar topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
For the bunuelos
- Add all-purpose flour, baking powder and salt in a large bowl. Mix together until combined.
- Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.
- Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic.
- Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.
- While the dough is resting, cover a large plate with paper towels, fill a large saute pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.
- Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle. (I recommend laying the rolled out dough onto a large kitchen towel in one single layer. Don't stack the rolled out dough on top of each other or it may stick.)
- Heat the frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides. Transfer to prepared plate to drain any excess oil. Sprinkle heavily with cinnamon sugar topping.
For the cinnamon sugar topping
- Combine granulated sugar and ground cinnamon in a small bowl.
Notes
- Store bunuelos on a plate covered with a paper towel at room temperature for up to 3 days to keep them crisp.
- Avoid airtight containers or refrigeration, which can cause loss of their crunchy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bunuelos
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1bunuelo with cinnamon sugar topping | |
| Calories | 240kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 158mg | 7% |
| Potassium | 4mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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