Description
Delightful bunuelos elevate Mexican street cuisine with crisp, sweet perfection. Cinnamon-dusted pastries invite warm memories of festive gatherings, promising a delectable journey through traditional flavors you’ll savor.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon table salt
Wet Ingredients:
- 3 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Frying and Coating:
- Canola or vegetable oil for frying
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Sift together dry ingredients in a spacious mixing vessel, ensuring an even distribution of flour, baking powder, ground cinnamon, and salt.
- Incorporate softened butter into the flour mixture, creating a crumbly texture. Introduce sugar, vanilla extract, and lukewarm water, gently blending until a cohesive dough emerges.
- Vigorously knead the dough for 5-6 minutes, developing a smooth and elastic consistency. Wrap in plastic film and allow to rest at room temperature for 15 minutes.
- Partition the dough into 15 uniform portions. Using a rolling pin, transform each segment into delicate, translucent circles measuring 6-7 inches in diameter.
- Briefly toast the dough disks on a preheated skillet for approximately 10 seconds per side, creating a light preliminary cook.
- Immerse the prepared disks in 350°F oil, frying until achieving a golden-brown hue. Gently press the center to maintain a flat profile during the frying process.
- Transfer the freshly fried bunuelos onto absorbent paper towels to drain excess oil. While still warm, generously dust with a cinnamon-sugar mixture for a sweet, aromatic finish.
Notes
- Achieving the perfect texture depends on thorough kneading, which develops gluten and creates a smooth, elastic dough.
- Cold butter works best for creating those signature flaky layers in the bunuelos, so keep ingredients chilled before mixing.
- Use a thermometer to maintain consistent oil temperature, preventing greasy or undercooked pastries.
- For gluten-free variations, substitute wheat flour with almond or rice flour, adjusting liquid ratios to maintain dough consistency.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 190
- Sugar: 9 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg