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.
Ingredients
Scale
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)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until thoroughly combined.
- 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.
- 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.
- 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.
- 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.
- 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
