Mexican Buñuelos Recipe (Buñuelos Mexicanos)
User Reviews
4.4
Mexican Buñuelos Recipe (Buñuelos Mexicanos)
Description
This Mexican Buñuelos recipe features a dough made from all-purpose flour, baking powder, salt, and cinnamon combined with a warm mixture of milk, butter, and vanilla plus eggs. Kneading the dough until smooth creates a pliable base that is portioned into 20 balls and rolled paper-thin. The drying step on a tablecloth helps reduce excess moisture, which leads to a crisper final fry.
The thin tortillas are fried in an inch of hot oil until golden on both sides, then drained standing upright to keep their crispness. Immediately coating the warm buñuelos with a cinnamon and sugar blend ensures the coating sticks and enhances the sweet flavor. The frying produces a crunchy texture contrasting the slightly soft bite of fresh dough.
Buñuelos are best served fresh and crisp, often enjoyed during celebrations or as a dessert snack. They can be stored covered lightly for up to three days to maintain texture, but should remain uncovered or loosely covered with a kitchen towel at room temperature to avoid sogginess.
For best freshness, stacking on a plate with a paper towel cover helps preserve the crunch. This recipe yields about 20 buñuelos suitable for sharing or parties.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup milk
- ¼ cup butter
- 1 teaspoon vanilla
- 2 egg beaten
- canola oil or vegetable oil; for frying
Sugar coating
- 1 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- In a mixing bowl combine flour, baking powder, salt, and cinnamon.
- In a saucepan heat milk, butter, and vanilla and bring to a boil. Set aside to cool.
- In a separate bowl, mix the eggs, then add the beaten eggs to the room temperature milk mixture and whisk quickly.
- Add the liquid mixture to dry ingredients and mix well.
- Knead dough on lightly floured surface 2 to 3 minutes until smooth.
- After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
- Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
- Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
- While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.
Notes
- Store buñuelos covered lightly at room temperature up to three days to keep them crisp.
- Use a kitchen linen or paper towel to cover, avoiding airtight containers that trap moisture.
- Drying dough thinly before frying is key to achieving a crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Buñuelos
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 147mg | 6% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 109IU | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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