Bunuelos Recipe

Introduction

Bunuelos are crispy, golden fried dough treats that offer a delightful balance of sweet and spicy flavors. Perfect as a snack or dessert, these light, crispy rounds are traditionally dusted with cinnamon sugar for an irresistible finish.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 egg (room temperature)
• 1 tablespoon butter (softened)
• 1 teaspoon vanilla extract
• ¾ cup warm water
• 2 cups vegetable oil (for frying)
• Cinnamon sugar (for garnish)

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
2. Step 2: Add the egg, softened butter, and vanilla extract. Mix until the mixture resembles coarse crumbs.
3. Step 3: Gradually add warm water, one tablespoon at a time, mixing and kneading until the dough is soft and smooth, about 3 to 4 minutes.
4. Step 4: Cover the dough with plastic wrap or a kitchen towel and let it rest for 30 minutes.
5. Step 5: Prepare your workspace by flouring it lightly. Divide the dough into 12 equal balls.
6. Step 6: Roll each ball into a thin, nearly transparent circle using a rolling pin, being careful not to tear the dough.
7. Step 7: Heat vegetable oil in a large frying pan over medium-high heat to 350℉. The oil should be about 1 to 1.5 inches deep.
8. Step 8: Fry each rolled dough circle until golden and crispy, about 60 seconds, flipping halfway through cooking.
9. Step 9: Remove fried bunuelos and place on a paper towel-lined plate to drain excess oil.
10. Step 10: Once all are fried, sprinkle generously with cinnamon sugar and serve warm.

Tips & Variations

• For extra flavor, add a pinch of ground nutmeg or orange zest to the dough mixture.
• Use a slotted spoon when frying to make handling the bunuelos easier and safer.
• If you prefer a lighter version, bake the dough rounds at 375℉ for 10-12 minutes instead of frying.

Storage

Store any leftover bunuelos in an airtight container at room temperature for up to 2 days to maintain crispness. Reheat briefly in a warm oven to refresh their texture. Avoid refrigerating, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before rolling and frying.

What can I use instead of cinnamon sugar?

You can dust the bunuelos with powdered sugar, a drizzle of honey, or even serve them with a fruit compote or chocolate sauce for a different twist.

Bunuelos Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

Bunuelos are a traditional fried dough treat, crispy and golden with a sweet cinnamon sugar coating. This recipe guides you through making these light, thin pastries from scratch, perfect as a dessert or snack.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 bunuelos 1x
• Category: Dessert
• Method: Frying
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 egg (room temperature)
• 1 tablespoon butter (softened)
• 1 teaspoon vanilla extract
• ¾ cup warm water

For Frying

• 2 cups vegetable oil (for frying)

For Garnish

• Cinnamon sugar (for garnish)

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
2. Incorporate Wet Ingredients: Add the egg, softened butter, and vanilla to the dry mixture. Mix until it looks like a coarse meal.
3. Add Water and Knead: Gradually add warm water one tablespoon at a time, mixing and kneading the dough for 3-4 minutes until it is soft and completely smooth. Cover the dough and let it rest for 30 minutes.
4. Prepare Workstation and Oil: Set up a flat surface with flour for dusting, a rolling pin, a plate lined with paper towels, and a bench scraper or knife. Heat vegetable oil to 350℉ in a large frying pan with 1 to 1.5 inches of oil depth.
5. Divide and Roll Dough: Cut the rested dough into 12 equal balls. On the floured surface, roll each ball into a thin circle nearly transparent without tearing.
6. Fry Bunuelos: Fry the rolled dough circles in the hot oil for about 60 seconds, flipping halfway through, until golden and crispy.
7. Drain and Garnish: Remove cooked bunuelos with a slotted spoon and place on paper towels to absorb excess oil. Once all are cooked, sprinkle liberally with cinnamon sugar and serve warm.

Notes

• Ensure the oil temperature is maintained at 350℉ to avoid greasy or undercooked bunuelos.
• Rolling the dough as thin as possible is key for crispy bunuelos.
• Resting the dough helps relax the gluten, making rolling easier.
• Use a slotted spoon to remove the bunuelos to let oil drain well.
• Bunuelos are best served fresh and warm for optimal crispiness.

Keywords: Bunuelos, fried dough, cinnamon sugar, Latin dessert, crispy pastry