Buñuelos are a beloved Mexican dessert, often served during holidays, especially around Christmas and New Year’s. These crispy, fried dough pastries are typically dusted with sugar and cinnamon, making them irresistible. There are regional variations of buñuelos, but the most popular version features a thin, crispy dough. Here’s a traditional recipe for Mexican Buñuelos:
Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- 1/4 cup warm water (you may need more, depending on the dough)
- Vegetable oil for frying
For the cinnamon sugar coating:
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
Instructions:
1. Make the dough:
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon (if using). Stir the dry ingredients to combine.
- Add the eggs, softened butter, and vanilla extract to the dry ingredients. Mix them together with your hands or a spoon.
- Slowly add warm water, a little at a time, until the dough comes together. You may need more or less water depending on the flour. The dough should be soft but not too sticky.
- Knead the dough for about 5 minutes on a floured surface until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Roll out the dough:
- After the dough has rested, divide it into small balls (about 10-12 pieces).
- On a floured surface, roll each ball into a thin circle, about 6 inches in diameter. Try to make the dough as thin as possible without tearing it. If needed, use a rolling pin and dust with more flour to prevent sticking.
3. Fry the buñuelos:
- Heat about 1-2 inches of vegetable oil in a deep pan or large skillet over medium-high heat. To check if the oil is ready, drop a small piece of dough into it—if it bubbles and rises quickly, the oil is hot enough.
- Carefully slide one of the rolled-out dough pieces into the hot oil. Fry until golden brown and crispy, about 1-2 minutes on each side. Use tongs to flip it over carefully.
- Once fried, remove the buñuelo from the oil and drain it on a plate lined with paper towels to remove excess oil.
4. Coat with cinnamon sugar:
- In a small bowl, mix together the sugar and cinnamon for the coating.
- While the buñuelos are still warm, sprinkle them generously with the cinnamon sugar mixture, coating both sides.
5. Serve:
- Serve the buñuelos warm. They are best enjoyed fresh and crispy, but they can also be stored in an airtight container for a day or two.
- Optional: Buñuelos can also be served with a drizzle of syrup, such as piloncillo syrup (made from unrefined cane sugar), or hot chocolate.
Tips:
- If you want to make buñuelos de viento (which are lighter and airier), you can stretch the dough thinner and fry it in a way that creates bubbles in the dough. These are typically puffier.
- For a different flavor, try adding a splash of orange or lemon zest to the dough.
Buñuelos are a delicious, crispy treat perfect for any celebration! Enjoy them with family and friends!