Mexican Buñuelos Recipe
User Reviews
4.8
48 reviews
Excellent
Mexican Buñuelos Recipe
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Light, crispy, and dusted with cinnamon sugar, this gorgeous Mexican Buñuelos recipe is the perfect dessert all year round.
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Ingredients
- ½ cup (4 fl oz/120 ml) boiling water
- 1 tablespoon anise seeds
- 2 cups (10 oz/284 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, at room temperature
- 1 tablespoon (½ oz/14 g) butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- ¼ cup (2 oz/57 g) granulated sugar
- 1 tablespoon ground cinnamon
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Notes
- Anise is a traditional flavor in buñuelos, but if you can't find anise seeds, you can use warm water in place of the anise tea.
- Roll the dough out as thinly as possible to be sure you get a nice, crispy result.
- Frying oil is HOT! Never walk away from oil that is heating on the stove. If you are a child, please get a grown-up's help when frying!
- Be sure to sprinkle the cinnamon sugar on the buñuelos while they are still hot; otherwise, it won't stick.
- Bunuelos are often served with piloncillo syrup. To make it, combine 3 cups (24floz/675ml) water with 1 piloncillo cone, 1 teaspoon orange zest, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of ground clove in a small saucepan. Heat and stir until the piloncillo cone is dissolved. Store any extra syrup in an airtight container for up to 3 weeks.
- For a less traditional twist, serve these buñuelos with a drizzle of
- homemade chocolate ganache
- or
- spiced rum caramel sauce
- !
- Anise is a traditional flavor in buñuelos, but if you can't find anise seeds, you can use warm water in place of the anise tea.
- Roll the dough out as thinly as possible to be sure you get a nice, crispy result.
- Frying oil is HOT! Never walk away from oil that is heating on the stove. If you are a child, please get a grown-up's help when frying!
- Be sure to sprinkle the cinnamon sugar on the buñuelos while they are still hot; otherwise, it won't stick.
- Bunuelos are often served with piloncillo syrup. To make it, combine 3 cups (24floz/675ml) water with 1 piloncillo cone, 1 teaspoon orange zest, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of ground clove in a small saucepan. Heat and stir until the piloncillo cone is dissolved. Store any extra syrup in an airtight container for up to 3 weeks.
- For a less traditional twist, serve these buñuelos with a drizzle of homemade chocolate ganache or spiced rum caramel sauce!
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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