Autenticos Bunuelos Mexicanos Recipe

Crafting these homemade buñuelos feels like a nostalgic throwback to simple kitchen pleasures. There’s something soul-satisfying about that first warm bite coated in cinnamon sugar, instantly transporting me to festive gatherings with family and friends.

Creating Auténticos Buñuelos Mexicanos is something I truly enjoy. These incredibly crispy delights combine all-purpose flour and baking powder to achieve a texture that I consider perfect, while a hint of vanilla extract gives them an aromatic depth.

A coating of sugar and ground cinnamon makes these buñuelos a treat full of sweet goodness that I think you would adore.

Autenticos Bunuelos Mexicanos Recipe Ingredients

• All-purpose flour: The base ingredient, rich in carbohydrates, provides structure.
• Baking powder: A leavening agent, creates light, fluffy texture.
• Granulated sugar: Sweetens the dough, caramelizes for crisp finish.
• Unsalted butter: Adds richness, enhances flavor, aids texture.
• Egg: Binds ingredients, contributes moisture, adds protein.
• Vegetable oil: Essential for frying, creates crispy, golden exterior.
• Ground cinnamon: Aromatic spice, sweet, warm flavor, antioxidant properties.

Autenticos Bunuelos Mexicanos Recipe Ingredient Quantities

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup warm water (approximately)
• Vegetable oil for frying
• 1 cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

How to Make this Autenticos Bunuelos Mexicanos Recipe

1. In a big mixing bowl, blend together the flour, baking powder, salt, and 1 tablespoon of sugar until thoroughly mixed. In another bowl, whisk together the egg, milk, and melted butter. Pour the egg mixture into the dry ingredients and fold together until just blended.

2. Combine the dry ingredients with the melted butter, egg, and vanilla extract, and mix until the dough begins to take shape.

3. Little by little, slowly mix in the warm water until a soft, smooth dough forms. You probably won’t need the whole cup of water.

4. Place the dough on a surface that has been lightly floured. Knead the dough for approximately 5-7 minutes. The dough will become elastic and smooth.

5. Return the dough to the bowl, and cover it with a damp cloth. Let the dough rest for 30 minutes. This is not just a time filler; it’s absolutely essential to the process. If you try to roll out the dough before this time has elapsed, you will be met with a mound of stubborn, under-stretched dough.

6. Once the dough has had a chance to rest, cut it into small portions roughly the size of golf balls, and roll each portion into a smooth ball.

7. On a surface dusted with flour, roll each ball into a thin circle, approximately 6-8 inches across. This step ensures that plays like Tetris can be enacted on the surface of your pizza, giving you the satisfaction of spells Walnut and Parmigiano-Reggiano that can cast a healthy glow over the pizza-making process.

8. In a heavy-bottomed pan, the vegetable oil is heated to 350°F (175°C). Each rolled circle is fried in the oil until it is golden brown and crispy, about 1-2 minutes per side. The finished pieces are drained on paper towels.

9. Combine 1 cup of granulated sugar and 1 tablespoon of ground cinnamon in a shallow dish.

10. When the buñuelos are warm, immerse them into the cinnamon sugar mixture, making sure each piece is thoroughly coated. Serve without delay.

Autenticos Bunuelos Mexicanos Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or spatula
7. Flat surface for kneading
8. Damp cloth or towel
9. Rolling pin
10. Knife or dough cutter
11. Heavy-bottomed pan
12. Candy thermometer (optional, for oil temperature)
13. Paper towels
14. Shallow dish for cinnamon sugar coating

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: You can use whole wheat flour; however, it will change the flavor and texture. For the best results, all-purpose flour is the recommendation.
• Q: How do I store leftover buñuelos?Store in an airtight container at room temperature for up to 2 days. To preserve crispness, do not stack.
• Q: Can the dough be made ahead of time?A: Indeed, making the dough several hours beforehand is not only allowed but recommended, as it let’s the dough relax and become more pliable. After preparing the dough, you can refrigerate it until you’re ready to fry. Just be sure to bring the dough back to room temperature before frying.
• Q: What oil is best for frying buñuelos?Using a neutral oil with a high smoke point is recommended, such as vegetable or canola oil.
• Q: Is there a substitute for ground cinnamon in the coating?A: If you don’t have cinnamon, you can substitute nutmeg or cardamom, but cinnamon is the typical spice used in buñuelos.
• Q: How thick should the buñuelos be rolled?A: For a crispy texture, roll them out to about 1/8 inch thick. If you do a thicker version, the buñuelos will be more chewy.
• Q: Can I bake the buñuelos instead of frying them?A: You can achieve the classic texture and flavor by frying; however, if you wish to opt for a healthier method, you can bake them at 400°F. They won’t be fried, so the texture will be different, but they will still be delicious and golden brown.

Autenticos Bunuelos Mexicanos Recipe Substitutions and Variations

Use whole wheat flour or a 1-to-1 gluten-free flour blend in place of all-purpose flour.
Substitute coconut oil or margarine for unsalted butter in the same amount.
Substitute the large egg for a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
You can use almond extract or maple extract as substitutes for vanilla extract. However, using these as substitutes will result in a slightly different taste.
You could use canola oil or sunflower oil instead of vegetable oil for frying.

Pro Tips

1. Temperature Control for Frying: Ensure the oil temperature stays around 350°F (175°C). Too hot, and the buñuelos will brown too quickly on the outside while remaining doughy inside; too cool, and they will absorb excess oil, becoming greasy.