Bunuelos Recipe

Introduction

Bunuelos are a delightful fried treat popular in many cultures, known for their crispy texture and sweet cinnamon sugar coating. These thin, golden discs make a perfect snack or dessert that’s easy to prepare and sure to please any sweet tooth.

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 evenly combined.
2. Step 2: Add the egg, softened butter, and vanilla extract to the dry ingredients. Mix until the mixture resembles a coarse meal.
3. Step 3: Gradually add warm water one tablespoon at a time, mixing and kneading the dough until it becomes soft and smooth, about 3-4 minutes. Cover the dough with plastic wrap or a kitchen towel and let it rest for 30 minutes.
4. Step 4: Prepare your workspace by lightly flouring a flat surface and gathering a rolling pin, plate lined with paper towels, and a bench scraper or knife. Heat vegetable oil in a large frying pan over medium-high heat to 350℉, ensuring the oil is 1 to 1.5 inches deep.
5. Step 5: Divide the rested dough into 12 equal balls. Roll each ball out on the floured surface into a very thin circle, nearly transparent but without tearing.
6. Step 6: Fry the bunuelos in the hot oil until golden and crispy, about 1 minute, flipping halfway through to cook evenly.
7. Step 7: Remove the bunuelos and drain on the paper-towel-lined plate to absorb excess oil. Once all are fried, sprinkle with cinnamon sugar and serve warm.

Tips & Variations

• For extra flavor, try adding a pinch of ground cinnamon or nutmeg to the dough before resting.
• If you prefer a lighter bunuelo, roll the dough thinner and fry quickly to avoid excess oil absorption.
• Substitute vegetable oil with canola or peanut oil for frying to adjust taste and frying temperature.
• Serve with honey or fruit preserves for a different but delicious twist.

Storage

Store leftover bunuelos in an airtight container at room temperature for up to 2 days to help them stay crisp. To reheat, warm them in a preheated oven at 350℉ for 5-7 minutes; avoid microwaving to prevent sogginess.

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 and refrigerate it for up to 24 hours. Bring it to room temperature before rolling out and frying.

What should I do if the bunuelos tear while rolling?

If the dough tears, gently pinch it back together or roll the dough slightly thicker to reduce tearing. Ensure the dough is well-rested and adequately hydrated for better elasticity.

Bunuelos Recipe

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★★★★★

4.6 from 82 reviews

Bunuelos are a traditional crispy fried dough treat, light and thin, dusted with cinnamon sugar for a sweet finish. This easy recipe guides you through making soft dough, rolling it out thinly, and frying to golden perfection for a delightful snack or dessert.

• Author: Sophie
• 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

• 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

Frying

• 2 cups vegetable oil (for frying)

Garnish

• Cinnamon sugar (for garnish)

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt to evenly combine the dry components for the dough.
2. Add wet ingredients and form dough: Incorporate the egg, softened butter, and vanilla extract into the dry mixture. Mix until it forms a coarse meal texture, then add warm water gradually, about 1 tablespoon at a time, kneading and mixing until the dough becomes soft, smooth, and elastic, approximately 3-4 minutes.
3. Rest the dough: Cover the dough with plastic wrap or a kitchen towel and allow it to rest for 30 minutes at room temperature to relax the gluten and make rolling easier.
4. Prepare for frying: Set up your workspace with flour for dusting, a rolling pin, a bench scraper or knife, and a plate lined with paper towels. Heat the vegetable oil in a large frying pan over medium-high heat until it reaches about 350℉, filling the pan to about 1 to 1.5 inches deep.
5. Shape the bunuelos: Divide the rested dough into 12 equal portions and roll each piece into a thin circle on a floured surface. Aim for the dough to be nearly transparent without tearing for optimum crispiness.
6. Fry the bunuelos: Carefully place each thin dough circle into the hot oil. Fry each side for about 30 seconds, flipping halfway through, until golden brown and crispy.
7. Drain and garnish: Remove the fried bunuelos and place on the paper towel-lined plate to absorb excess oil. Once all are cooked, sprinkle generously with cinnamon sugar and serve warm for the best flavor and texture.

Notes

• Make sure the oil temperature is steady at 350℉ to ensure even frying and prevent the bunuelos from absorbing too much oil.
• Do not roll the dough too thick; thinness is key for light, crispy bunuelos.
• Resting the dough allows it to be more pliable for rolling and results in a tender texture.
• Use a slotted spoon or tongs for safely handling the hot dough in oil.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for frying doughs.

Keywords: bunuelos, fried dough, cinnamon sugar dessert, crispy snack, Latin American dessert