Authentic Mexican Buñuelos
Fresh warm Buñuelos are a Mexican tradition, especially during the Christmas season. Sprinkled with cinnamon sugar or piloncillo syrup. Either way, they’re wonderful!
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups all purpose flour (250 grams) + ½ cup to extend the disks.
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 3 Tablespoons unsalted butter, margarine or vegetable shortening (45 grams) (at room temperature)
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- ½ cup hot water
- canola or vegetable oil to fry
- cinnamon sugar (4 tablespoons sugar + 1 ground cinnamon)
Instructions
- 1
In a large mixing bowl, add the flour, baking powder, salt and cinnamon and mix to integrate.
- 2
Add the butter to the flour mixture and combine with your fingers until the mixture comes is crumbly.
- 3
Add the sugar, vanilla extract and water. Using your clean hands, mix well, until all dry ingredients are incorporated and the dough begins to come together.
- 4
Turn dough out onto a lightly floured work surface and knead for 5-6 minutes until the dough is nice and smooth. Place the dough back into the large bowl, cover with plastic wrap or a clean kitchen towel and allow to rest for at least 15 minutes before proceeding.
- 5
Form the dough int 14 to 15 equal in size balls, then roll into a smooth ball.
- 6
On a clean surface, roll each dough ball piece into a rough circle, about 6-7 inches in diameter, until thin and almost transparent. To prevent the disk sticking to the rolling pin, keep the work surface and rolling pin lightly floured.
- 7
On a hot skillet, pre-cook the disks for about 10 seconds each side. Set aside and get ready to fry them.
- 8
Heat oil to 350ºF (175ºC) in a deep frying pan. About 1 inch high.
- 9
When the oil is hot, carefully place each rolled dough into the hot oil. Fry until both sides are golden brown. Note: Use a spatula to flatten the center as you cook them. This will help for them to stay flat.
- 10
Remove the fried buñuelos and let them drain on paper towels. While still warm, coat them in a mixture of sugar and cinnamon.
- 11
Store in an airtight container or wrapped in plastic bags.