Bunuelos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spiceupwithsophie.com/bunuelos-recipe/
