Bunuelos Recipe

Introduction

Bunuelos are a delightful crispy treat enjoyed in many cultures, perfect for a sweet snack or dessert. These thin, golden fried dough discs are dusted with cinnamon sugar for a simple yet irresistible flavor. Easy to make at home, they bring warmth and crunch in every bite.

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.
2. Step 2: Add the egg, softened butter, and vanilla extract to the dry ingredients. Mix until the mixture resembles coarse meal.
3. Step 3: Gradually add warm water, one tablespoon at a time, mixing and kneading until the dough becomes soft and completely smooth, about 3-4 minutes. Cover with plastic wrap or a kitchen towel and let rest for 30 minutes.
4. Step 4: Prepare a clean, floured surface and gather a rolling pin, paper towels on a plate, and a bench scraper or knife. Heat the vegetable oil in a large frying pan over medium-high heat to 350℉, filling the pan with 1 to 1.5 inches of oil.
5. Step 5: Divide the dough into 12 equal balls. On the floured surface, roll each ball into a thin circle, as thin as possible without tearing, nearly transparent.
6. Step 6: Fry each rolled dough circle in the hot oil until golden and crispy, about 60 seconds total, flipping halfway through.
7. Step 7: Remove the bunuelos with a slotted spoon and place them on the paper towel-lined plate to drain excess oil. Once all are cooked, sprinkle generously with cinnamon sugar and serve warm.

Tips & Variations

• Use warm water to help the dough come together smoothly and improve texture.
• For extra flavor, add a pinch of ground cinnamon to the dough before mixing.
• If you prefer, swap vegetable oil for canola or sunflower oil for frying.
• Serve bunuelos with a drizzle of honey or a dip of dulce de leche for added sweetness.

Storage

Store leftover bunuelos in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh and crispy, but to reheat, place them in a preheated oven at 350℉ for 5 minutes to restore their crispness.

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, tightly wrapped, for up to 24 hours. Bring it to room temperature before rolling and frying.

What if my dough tears while rolling?

Make sure the dough is rested and well-kneaded. Roll gently on a floured surface and avoid making it too thin in one spot to prevent tearing.

Bunuelos Recipe

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★★★★★

4.6 from 123 reviews

• Author: Thomas
• Total Time: 55 minutes
• Yield: 12 bunuelos 1x

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Description

Bunuelos are delicious, crispy fried dough discs popular in many cultures, especially during festive seasons. This recipe features a simple dough made from flour, baking powder, and a few other ingredients, which is rolled thin, fried until golden, and then sprinkled with cinnamon sugar for a sweet, crunchy treat.

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Ingredients

Scale 1x2x3x

Dough 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

For Frying

• 2 cups vegetable oil (for frying)

Garnish

• Cinnamon sugar (for garnish)

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until thoroughly combined.
2. Add Wet Ingredients and Form Dough: Add the egg, softened butter, and vanilla extract to the dry mixture. Mix until the texture resembles a coarse meal. Gradually add the warm water, one tablespoon at a time, mixing and kneading for 3-4 minutes until the dough becomes soft and completely smooth. Cover the dough with plastic wrap or a kitchen towel and let it rest for 30 minutes to relax the gluten.
3. Prepare for Frying: Prepare your work area with a rolling pin, flour for dusting, and a plate lined with paper towels to drain excess oil. Heat vegetable oil in a large frying pan over medium-high heat to 350°F. Use enough oil to reach about 1 to 1.5 inches depth for proper frying.
4. Roll the Dough: Once rested, place the dough on the floured surface and divide it into 12 equal balls. Roll each ball into a very thin, almost transparent circle without tearing the dough. The thinner, the better for crispiness.
5. Fry the Bunuelos: Carefully fry each rolled-out dough circle in the hot oil. Fry for about 60 seconds total, flipping halfway through, until golden brown and crisp.
6. Drain and Garnish: Remove the bunuelos from the oil and place them on the paper towel-lined plate to drain any excess oil. Once all are cooked, sprinkle generously with cinnamon sugar while still warm and serve immediately for best taste.

Notes

• Be sure the oil is at the right temperature (350°F) for proper frying to avoid greasy bunuelos.
• If the dough tears when rolling out, let it rest a bit longer or roll out thicker.
• Use a thermometer to check oil temperature for consistent results.
• Bunuelos are best eaten fresh and warm for optimum crispiness.
• You can adjust sweetness by varying the amount of cinnamon sugar used.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Frying
• Cuisine: Latin American

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