Mexican Bunuelos Recipe

Ever had one of those days where you just crave something delightfully crispy and sweet, but with a hint of nostalgia? That’s exactly the vibe this recipe gives off—an irresistible dance of sugar and spice on freshly fried, golden circles that make your kitchen smell like a cozy hug from childhood. Let’s dive into making these cinnamon-sugar bunuelos!

I enjoy preparing Mexican Buñuelos, for they are delightful little sweets. Each one combines the warmth of cinnamon and sugar with a crispy texture.

They are made with (in my opinion) the ideal flour: all-purpose, so that the dough holds just enough shape and is tender. They contain no yeast and no leavening, other than some baking powder.

And they are idyllic in the way they’re fried—resulting in two sides that are equally crisp, without having to fuss or flip. They’re ideal dipped in hot chocolate.

Ingredients

• All-purpose flour: Rich in carbohydrates, provides structure and chewy texture.
• Baking powder: A leavening agent that makes bunuelos light and airy.
• Granulated sugar: Adds sweetness and helps create a golden crust.
• Unsalted butter: Adds richness and a moist texture.
• Egg: Provides protein and helps bind the ingredients together.
• Vanilla extract: Adds sweet, aromatic flavor to the dough.
• Vegetable oil: Necessary for frying, creates crispy texture.
• Cinnamon: Adds warmth and a hint of spice to the sugar coating.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg, beaten
• 1/2 teaspoon vanilla extract
• 3/4 cup warm water
• Vegetable oil, for frying
• 1 cup granulated sugar (for coating)
• 2 teaspoons ground cinnamon (for coating)

How to Make this

1. In a big bowl, combine the all-purpose flour, baking powder, salt, and 1 tablespoon granulated sugar. Whisk solidly.

2. Combine the butter, egg, and vanilla in a large bowl; whisk until well blended. Add the flour mixture to the wet ingredients and stir until just combined.

3. Slowly incorporate the warm water into the blended materials, mixing until a dough is formed. Take that dough and place it onto a clean, floured countertop. Knead the dough for about 5 minutes, or until it becomes smooth and elastic.

4. Dough should be covered with a damp cloth and allowed to rest for about half an hour.

5. On a floured surface, roll the dough out to a thickness of about 1/8 inch. Use a cutter or a sharp knife to cut the dough into circles or any other shapes you desire.

6. In a big frying pan or deep skillet, heat medium-high and let the vegetable oil come up to 350°F (175°C).

7. Fry the circular pieces of dough in groups, turning them only once, until they achieve a golden-brown coloration and a crisp texture on both sides. This should take about 2-3 minutes for each side. They should look and feel kind of like a crunchy doughnut. Frying tip: Don’t crowd the pan. If you do, the temperature will drop and the dough might absorb too much oil.

8. Using a slotted spoon, remove the fried bunuelos from the oil and let them drain on a plate that is lined with paper towels.

9. In another bowl, combine sugar and ground cinnamon.

10. When the bunuelos are piping hot, cover them with the cinnamon sugar blend right before serving.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or spatula
6. Clean countertop or large cutting board (for kneading)
7. Damp cloth
8. Rolling pin
9. Cookie cutter or sharp knife
10. Deep frying pan or deep skillet
11. Cooking thermometer (for oil temperature)
12. Slotted spoon
13. Plate lined with paper towels
14. Additional bowl (for cinnamon sugar mixture)

FAQ

• Q:Is it permissible to substitute with another flour?
• A:The ideal texture requires all-purpose flour, but you could use a gluten-free blend to make a gluten-free version.
• Q:Is unsalted butter irreplaceable?
• A:Indeed, margarine or a flavorless oil such as canola or vegetable oil can be substituted, in equal amounts, for butter.
• Q:How must the dough be rolled out?
• A:Ensure the bunuelos are crispy by rolling the dough out thinly, about 1/8 inch thick.
• Q:Is it possible to prepare the dough ahead of time?
• A:You can prepare the dough a day in advance and refrigerate it. Before you roll it out, make sure to bring it to room temperature.
• Q:Which oil is optimal for use in frying?
• A:Select neutral cooking oil with a high smoke point. Recommended kinds include: • Vegetable oil • Canola oil
• Q:How can I tell when the oil reaches the proper temperature for frying?
• A:Oil should be heated to a temperature of 350°F (175°C). To know whether the oil is hot enough, drop in a tiny piece of dough. If the dough sizzles and immediately floats to the surface, the oil is ready.

Mexican Bunuelos Recipe Substitutions and Variations

All-purpose flour: Substitute it with whole wheat flour for a denser, more nutritious version, or use a gluten-free flour blend if you need to go gluten-free.
Coconut oil or margarine can be used in equal parts as a substitute for unsalted butter when you want a dairy-free option.
Replace large egg: Use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) as an egg substitute.
Warming the water: For a richer dough, feel free to use warm milk (dairy or non-dairy) instead of water. This is one of the ways you can take your enriched dough over the top!
Coating granulated sugar: Substitute coconut sugar or powdered sugar in its place to produce a different flavor or texture.

Pro Tips

1. Rest the Dough Properly Make sure the dough rests for at least 30 minutes. This allows the gluten to relax, resulting in a more tender and easy-to-roll dough.

2. Monitor Oil Temperature Use a kitchen thermometer to maintain the oil at a stable 350°F (175°C). If the oil is too hot, the exterior will brown too quickly while the inside remains undercooked.

3. Uniform Shapes Cut the dough into uniform shapes and sizes to ensure even frying and consistent texture throughout your bunuelos.

4. Avoid Over-Mixing When adding the wet and dry ingredients, mix until just combined to prevent overworking the dough, which can lead to tough bunuelos.

5. Coat While Hot For the best cinnamon sugar coating adherence, make sure to coat the bunuelos while they are still hot from the fryer. The heat helps the sugar stick better.