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Bunuelos Recipe

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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/bunuelos-recipe/