“Have you ever bitten into a crispy, golden pastry that melts into a whisper of sweetness on your tongue?” That’s the magic of buñuelos a treat that dance between simplicity and indulgence, beloved across Latin America and beyond. Whether enjoyed during holidays, festivals, or quiet family gatherings, these delicate fritters carry the warmth of tradition in every crunch. So, you’re curious about making buñuelos at home, huh? Awesome! You’re about to find a recipe that’s not only easy but also seriously enjoyable to make and eat!
What are Buñuelos?
Buñuelos are light, airy pastries made from a simple dough of flour, eggs, and milk, fried until crisp, and dusted with cinnamon sugar. Think of them as Mexico’s answer to the doughnut less dense, more delicate, and often shaped into intricate designs. Some versions use a rosette iron to create floral patterns, while others are hand-stretched into thin rounds or twisted into ribbons. No matter the shape, the goal is always the same: a perfect balance of crunch and sweetness.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 1/2 cup water (or milk)
- 1 tablespoon melted butter (or oil)
- Oil for frying (such as vegetable or canola oil)
- Powdered sugar or a mix of sugar and cinnamon for coating
Instructions
- Making the Dough:
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the eggs, water (or milk), and melted butter (or oil).
- Gradually pour the wet ingredients into the dry ingredients, stirring until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
- Cover the dough with a clean cloth and let it rest for 15-30 minutes.
- Shaping the Bunuelos:
- Divide the dough into small balls, roughly the size of a golf ball (you should get about 12-15 balls).
- On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 1/8 inch thick. Alternatively, stretch the dough by hand until it is very thin and almost translucent.
- Frying the Bunuelos:
- Heat about 2 inches of oil in a deep-frying pan or Dutch oven to 350°F (175°C).
- Carefully slide one or two dough circles into the hot oil, being careful not to overcrowd the pan.
- Fry for 1-2 minutes on each side, or until golden brown and crispy.
- Use a slotted spoon to remove the bunuelos and drain them on paper towels.
- Coating with Sugar:
- While the bunuelos are still warm, sprinkle them with powdered sugar or roll them in a mixture of sugar and cinnamon.
Recipe Details
- Serves: Approximately 12-15 bunuelos
- Type of Dish: Dessert
- Prep Time: 25-40 minutes (includes dough resting time)
- Cook Time: 10-15 minutes
- Total Time: 35-55 minutes
- Cooking Temperature: 350°F (175°C) for frying
Nutritional Information (per bunuelo, approximate)
- Calories: 150-200
- Fat: 5-10g
- Protein: 2-3g
- Carbohydrates: 20-25g
Dietary Information
- Vegetarian (can be made dairy-free by using water and oil instead of milk and butter)
- Contains gluten (from all-purpose flour)
- Contains eggs
Variations to Try
- Buñuelos de Viento: A Mexican classic, often filled with creamy dulce de leche.
- Tortilla Buñuelos: Use store-bought flour tortillas for a quicker version cut into wedges, fry, and coat with cinnamon sugar.
- Beer Batter: For extra crispiness, replace some milk with cold beer in the dough
Equipment
- Mixing bowls
- Whisk or spoon for mixing
- Rolling pin (optional, for rolling dough)
- Deep frying pan or Dutch oven
- Slotted spoon for frying
- Paper towels for draining
- Plate or tray for serving
Tips and Tricks
- Add a teaspoon of vanilla extract or a pinch of cinnamon to the dough for a flavor boost.
- Roll the dough as thin as you can for extra crispiness.
- Poke the dough with a fork before frying to stop it from puffing up too much.
- Try mixing in orange zest or anise seeds for a fun twist.
- Stay safe around hot oil, keep a lid nearby for splatters and never leave the stove alone.
- Let the oil cool fully before tossing it out.
Common Mistakes to Avoid
- Overworking the dough: Knead just until smooth, too much can make them tough.
- Skipping the rest: Letting the dough sit is key for easy rolling. Don’t rush it.
- Wrong oil temperature: Too hot or too cold messes up the texture. Watch it closely.
- Crowding the pan: Fry a few at a time so they don’t stick or cool the oil down.
- Skipping the drain: Blot them on paper towels to ditch extra oil.
Serving Suggestions
Bunuelos shine when served fresh and warm. They’re a fantastic dessert or snack, pairing perfectly with a cup of hot chocolate, coffee, or tea. In many Latin American homes, making bunuelos is a group effort, especially during holidays. It’s a great way to gather everyone in the kitchen, swapping stories and enjoying the mouthwatering smell of frying dough.
Got leftovers? Store them in an airtight container at room temperature for up to two days. Pop them in a warm oven for a few minutes to crisp them up again. Still, nothing beats the taste of bunuelos straight from the fryer – warm, crispy, and oh-so-sweet.
FAQs
What are buñuelos called in English?
Buñuelos are often called “buñuelos” in English, but they can also be referred to as “fried dough” or “fritters.”
Who invented buñuelos?
The exact inventor is unknown, but buñuelos were introduced to Latin America by Spanish settlers. They have roots in Spain, where they are a traditional Christmas treat.
Are buñuelos healthy?
No, buñuelos are not healthy. They are deep-fried and often coated in sugar, making them high in calories, fat, and sugar. They can be enjoyed in moderation.
Can you freeze buñuelos?
Yes, you can freeze buñuelos. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the oven or air fryer to restore crispiness.
Why do Mexicans eat buñuelos?
In Mexico, buñuelos are a traditional dessert, especially during Christmas. They are served at holiday gatherings and symbolize good luck and prosperity.
What is similar to buñuelos?
Similar desserts include funnel cakes and beignets (USA), zeppole (Italy), and jalebi (India). All are fried dough treats, often coated in sugar or syrup.
How do you say buñuelos in English?
Pronounce it “boo-neh-eh-lohs”.
What to serve with buñuelos?
Buñuelos are often served with powdered sugar, honey, or a syrup made from piloncillo (unrefined cane sugar) and spices like cinnamon. They pair well with hot chocolate or coffee.
How to make buñuelos crispy?
To make buñuelos crispy:
- Roll the dough thin (about 1/8 inch).
- Fry in hot oil (350°F/175°C).
- Avoid overcrowding the pan.
- Drain on paper towels after frying.
- Serve immediately or keep warm in the oven.