bunuelos

Celebrate Hanukkah with this rustic yeast-raised and fried donut. Serve with traditional honey.

Hanukkah Donut Holes - Buñuelos (or Bimuelos) with Honey – Sephardic Hanukkah Donuts

dry yeast (2 1/4 teaspoons)

water

tsp salt

tsp sugar

tbsp oil

flour (14.6 ounces all-purpose)

honey (or powdered sugar)

Stir the yeast into 1 cup of the warm water and allow to proof. (If you don’t see bubbles after a few minutes, buy new yeast.)

Mix in the remaining cup of water along with the salt, sugar and tablespoon of oil. Slowly stir in the flour, and keep stirring until you have a smooth, wet dough.

Cover and allow to rise in a warm spot for at least 1 hour. (I’ve allowed it to go four hours, stirring down occasionally, and it only gets more delicious).

Put 3 inches of oil in a pot suitable for deep frying and bring to 370 degrees F. Line a tray with paper towels. Get a bowl of water ready.

Moisten your hands in the bowl of water and grab about 3 tablespoons of the dough.

Quickly form it into a rough ball and poke a hole through the center (for donut style or in a ball for fritter style). These are supposed to be rustic, don’t spend any time trying to make them perfect.

Drop carefully into the oil. Repeat for as many as will fit comfortably in your pot without crowding. Fry until golden brown on one side, then flip and brown the other side. Use a slotted spoon to remove to paper towels.

Drizzle with honey (or offer honey for dipping, or dust with powdered sugar) and serve immediately.

Instructions

Often served during the Christmas and New Years holidays, this Mexican Bunuelos recipe makes the perfect fried dough covered in cinnamon sugar!

Mexican Bunuelos

all-purpose flour

baking powder

salt

oil, (plus 2 or more cups for frying)

sugar

cinnamon

Add all-purpose flour, baking powder and salt in a large bowl. Mix together until combined.&nbsp;

Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.

Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic.

Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.

While the dough is resting, cover a large plate with paper towels, fill a large saute pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.

Divide the dough into 8 separate pieces and roll each piece into a ball.&nbsp;On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle. (I recommend laying the rolled out dough onto a large kitchen towel in one single layer. Don't stack the rolled out dough on top of each other or it may stick.)

Heat the frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides. Transfer to prepared plate to drain any excess oil. Sprinkle heavily with cinnamon sugar topping.

For the bunuelos

Combine granulated sugar and ground cinnamon in a small bowl.&nbsp;

For the cinnamon sugar topping

Recipe for Sephardic Jewish buñuelos, also known as bimuelos or levivot. Hanukkah dessert fritters from Israel topped with a sweet floral syrup.

Hanukkah Buñuelos aka Bimuelos - Sephardic Jewish Dessert

flour

milk

rosewater or orange blossom water

The recipes in this collection include dairy ingredients like milk and cheese.

According to Kosher Law, meat must not be eaten in combination with dairy. However, fish and/or eggs with dairy are permitted.  Some Sephardic traditions do not mix fish and dairy, but there is no Torah law forbidding the practice.  Kosher Jews will wait 3-6 hours between a meat meal and a dairy meal, in order to fully cleanse the system. Dishes and utensils used for meat must not be used for dairy, and vice versa.

If you're looking for recipes that can be included with a meat meal, check out my Dairy Free/Parve Recipe Category.

dairy

In this collection you'll find dessert recipes to satisfy any sweet tooth. Ending a meal with a sweet treat is one of the best ways to indulge.

If you're looking for something totally decadent like chocolate cake, or something a bit more healthy like berries dressed with sweetened balsamic vinegar, you're sure to find a dessert recipe here. This collection also features recipes suited to the Mediterranean Diet, which often include seasonal fruits and less added sugar.

Here we live by the "everything in moderation, including moderation" motto and that certainly includes dessert. Explore unique, sweet, and delicious desserts fit for large celebrations or a small meal for two, recipes that showcase seasonal ingredients, and sweet treats enjoyed by icons of American history.

sweet dish

A collection of Vegetarian recipes made without meat. These recipes feature in-season fruits and vegetables at the height of their flavor and nutrition. You’ll also find dishes made with eggs, dairy products, and honey. Whenever cheese is listed as an ingredient, vegetarian cheese is recommended (cheese made with vegetarian rennet).

A vegetarian diet benefits from cooking with produce that is ripe and in season, when flavor and nutrition are at their peak. Most of these recipes include fresh fruit and vegetables that are currently in season. Kale, broccoli, and cruciferous vegetables are popular in winter. So are citrus dishes with orange, lemon, lime, and grapefruit. Likewise, berries, asparagus, and spinach take center stage in spring. In summer, tomatoes, peppers, cucumbers, and stone fruit are prevalent. Fall brings pomegranates, dates, and apples. 

Enjoy exploring these flavorful vegetarian recipes. They’re so good, even the carnivores in your life will love them!

vegetarian

In a mixing bowl, use a fork to mix together the flour, baking powder, and salt. In a separate bowl, beat the egg. Whisk the milk into the egg till well combined. Add the egg and milk mixture to the flour mixture and stir with a fork till a batter forms.Warm oil over medium heat till hot enough for frying (around 365 degrees F).

Use a metal soup spoon to scoop up each portion of batter. Drop batter by heaping tablespoonfuls into the hot oil. The oil should sizzle but not splatter-- if the oil pops or splatters, let it cool slightly before proceeding. Test one levivot first to see if you&#039;ve got the oil temperature right.Between each scoop of batter, dip your metal spoon into a dish of water. This will help keep the batter from sticking to the spoon.

Make 4-5 levivot at a time. Keep a metal slotted spoon handy to turn the levivot as they become golden.Fry the levivot till golden brown on both sides, turning once during cooking. If the oil is at the right temperature, it should take about 2-3 minutes for the levivot to brown completely and cook all the way through.

Drain fried levivot on a paper towel.

How to Make Levivot

Combine sugar and water in a small saucepan. Bring liquid to a boil, stirring to dissolve the sugar.

Reduce the heat and lightly simmer the liquid for 15 minutes, stirring occasionally. Add flavoring to the liquid. You can use rose water or orange blossom water, which are the most traditional, or you can get creative with adding flavorings to taste like vanilla, orange, or coconut! Continue to simmer for about 5 minutes more till liquid thickens and coats the back of a spoon.

Remove from heat and allow to cool slightly.Pour warm syrup over freshly fried levivot. Serve.

How to Make Levivot Syrup

Buñuelos, South Texas style

orange juice

unsalted butter

shortening

vanilla extract

orange

Flour,

Safflower oil,

Honey,

unsalted butter, melted

To make the buñuelo dough, add the water, orange juice, butter, and shortening to a saucepan and heat on medium until the butter and shortening are melted. Turn off the heat.

Add to the liquid the vanilla, flour, sugar, baking powder, orange zest, cinnamon, and salt. Stir until well blended and a soft dough is formed. Place the dough in a clean bowl, cover it, and let it rest for 1 hour.

Meanwhile, to make the topping, stir together the sugar, cinnamon, orange zest, and salt.

After the dough has rested, divide the dough into 16 equal-sized balls. Keep the dough covered until it’s rolled. Tear off a 2-foot piece of parchment paper, which will be used for the rolled-out buñuelos.

Lightly flour a clean surface and one at a time place a dough ball on the floured surface, pat it out into a 2-inch circle, and then roll with a rolling pin from the center until it’s thin and about 6 inches in diameter.

Place the rolled buñuelo on the parchment paper, then repeat the process for the remaining balls, adding flour to the rolling surface as needed.

When you’re ready to fry, line a sheet pan with paper towels. Pour 1 inch of the oil in a large cast-iron skillet or heavy pan. Heat the oil on medium and when a thermometer reads 350°F or the oil bubbles around an inserted wooden spoon (it should take around 3-5 minutes to reach this point), using a slotted spatula, slide one of the raw, rolled buñuelos into the oil.

It will immediately start to puff, so press down on it to keep it from inflating too much. (Bubbles give the finished buñuelos texture and character so don’t worry if there are a few.) After 30 seconds, flip the buñuelo and continue to cook until crisp, about 1 minute.

Remove from the oil and place the fried buñuelo on the paper-towel-lined sheet. For the topping, brush the top side with melted butter, then sprinkle a couple of teaspoons of the orange-cinnamon sugar while warm. Repeat the process for the remaining buñuelos, stacking them so each side can be coated.

Serve warm with honey on the side for drizzling, if desired. They will keep for a couple of days in a sealed container, though they are best eaten fresh. You can reheat them in the oven for a few minutes, too.

Light, crispy, and dusted with cinnamon sugar, this gorgeous Mexican Buñuelos recipe is the perfect dessert all year round.

Mexican Buñuelos Recipe

(8floz/225 milliliters) boiling water

anise seeds

(10 ounces 284 grams) all-purpose flour

(½oz/14 grams) butter ((melted))

Canola oil ((for frying))

Combine the boiling water and anise seeds and let steep until the water cools but is still warm. Strain out and discard the seeds, reserving the tea.

In a medium bowl combine the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the egg, butter, and vanilla, and then knead into the flour mixture.

Add the warm anise tea, 1 tablespoon at a time, until a soft and smooth dough is formed (you won’t need all the liquid).  Cover and let the dough rest for 30 minutes.

While your dough is resting mix together the sugar and cinnamon for the cinnamon sugar. Set aside.

After the dough has rested, divide it into 12 equal portions and on a floured surface, roll the dough as thinly as possible. You can stack the rolled portions between sheets of parchment to prevent sticking.

Heat about 1 inch (3cm) of oil in a frying pan and set up a baking sheet lined with a wire rack or paper towels on the counter next to the pan. Place a bowl of cinnamon sugar nearby.

When the oil is hot (about 350°F/180°c), fry the buñuelos for a minute or two, pressing down into the oil, until golden brown. Flip and fry the other side for a minute or two, until golden brown.

Transfer to the rack or paper towels to let drain for a minute, and then sprinkle with cinnamon sugar while still hot. Repeat with the remaining buñuelos.

Best enjoyed straight away! Store cooled buñuelos in an airtight container for up to 3 days.

Paper-thin deep-fried cookies with sprinkled with cinnamon sugar.

Rosette Cookies

eggs

all-purpose flour (131 grams)

granulated sugar (11 grams)

¼ tsp kosher salt

milk (240 milliliters)

vanilla

cooking oil (480 milliliters)

Layer about 2 sheets of paper towels next to the stove to create drip station for the cookies.

In a medium bowl, beat the eggs with a whisk.

Pour in the sugar and milk. Mix together.

Add sifted flour and salt.

Mix and beat until you get a liquidy consistency.

Add in the vanilla.

For the Batter:

Sift sugar and cinnamon together and add to a plate.

For the Sugar Dust:

In a pan, heat cooking oil.

Immerse the mold into the heated oil first.

Dip the mold in the batter, then back into the oil.

The batter will pull away from the mold and form a thin cookie. Let it fry on one side for 2-4 seconds, then flip it. Cook until both sides are golden.

Use a paper towel to catch the initial oil drips, then transfer each cookie to the paper towel station.

After about 2-4 seconds of cooling, dredge the cookies in the sugar mixture on the plate or dust with confectioners sugar.&nbsp;

For the Assembly:

Delicious deep fried cookies that are paper thin and totally addictive!

Rosette cookies

Buñuelos with Piloncillo Syrup

AP flour

Heirloom Yellow Corn Masa Harina

tsp baking powder

tsp shortening

vegetable oil (for frying)

cloves

star anise pods

Mexican cinnamon

¼ of an orange

In a medium bowl, mix flour, masa, baking powder, salt, and shortening by hand or in a stand mixer with a dough attachment until crumbly.

Add egg and continue mixing.

Add water, a little at a time and mix until it comes together in one piece. If the dough feels a little dry, you can add a few more tablespoons of water.

Knead dough for 4-5 minutes until fairly smooth. Roll dough into one large ball and place in a lightly oiled bowl and cover with plastic wrap. Let the dough rest on the counter for 30 minutes, during which time you can make the syrup.

Portion dough into small balls, about 30-40g each. Cover all the dough into pieces again with plastic and let rest on the counter for 20 minutes.

Using a rolling pin, on a well floured surface, roll dough pieces into large, thin discs, like making tortillas, about 5-6” wide. 

On a comal over medium heat, quickly cook each tortilla for about 10 seconds on each side to sear.

In a medium sauté pan, add 2” of frying oil and heat to 350F. Fry the buñuelos until golden brown on each side. Place buñuelos on paper towels to dry.

In a small pot add all of the ingredients and cook until sugar is dissolved. Bring to a boil, and reduce by half. Let rest until you finish frying all the buñuelos.

In a medium saute pan, add half of the piloncillo syrup and bring to a simmer. Carefully place one buñuelo at a time into the syrup and quickly coat both sides. Once the buñuelos come out of the syrup, they can be placed on a fresh plate and enjoyed once cooled.

Try bunuelos sprinkled with cinnamon and sugar for a festive treat! Once fried, this golden-brown fritter has a light and airy texture with just the right amount of crispiness.

Easy Bunuelos Recipe (Only 4 Ingredients)

refined coconut oil, melted

neutral vegetable oil (canola, peanut, corn, etc.)

cane sugar

Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Add the melted coconut oil and water to the dry ingredients and mix.

Transfer the dough to a lightly floured surface. Knead it to form a ball that&#39;s sticky enough to stay together, but not coming off on your hands. Keep kneading for 10-15 minutes, or until the dough is smooth and elastic.

If the dough appears too crumbly, add water 1 tablespoon at a time. If it&#39;s too sticky, similarly add a little flour while continuing to knead.

Dough

Cut the ball of dough into ~8 smaller pieces. Roll each piece of dough in between your palms until smooth and then flatten slightly. Once they are rolled and flattened, cover with a towel to rest for 30 minutes.

In the meantime, line a tray or plate with paper towel, mix the cinnamon and sugar in a bowl, and add 1-2 inches of neutral vegetable oil to a large stockpot for frying the bunuelos.

If you have a tortilla press, line it with 2 pieces of plastic. Lightly flour each side of a dough disc and place it in the center of the press. Press down to form thin tortillas. Alternatively, use a rolling pin on a floured surface. Finish stretching the bu&ntilde;uelo on a clean tea towel over your knee or the bottom of a large bowl until it is almost see-through.

Rolling

Heat oil to 350-375&deg;F, or until a piece of dough sizzles and floats to the top. Add one bu&ntilde;uelo at a time and fry for 30-45 seconds per side, or until golden brown. Push down on the bu&ntilde;uelo with a spoon or spatula while it&#39;s frying to keep the bubbles from expanding too much.

Transfer the cooked bunuelos to the paper towel-lined plate or tray to absorb excess oil. Sprinkle each side with the cinnamon-sugar mixture. Repeat until all the bunuelos are cooked, then serve immediately. Happy eating!

Frying

Can I use regular oil instead of coconut im allergic?

Lo probar&eacute; hacer! En mi pa&iacute;s Nicaragua le llamamos hojaldras! Pero dice aceite de coco y despu&eacute;s aceite neutral! En la receta cuando se est&aacute; juntando los ingredientes no dice nada del aceite neutral ( quiere decir que se usa uno o el otro?) por favor que alguien me diga Gracias

Top 8 bunuelos recipes from across the web

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Top 8 bunuelos recipes from across the web

The most viewed bunuelos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hanukkah Donut Holes - Buñuelos (or...

Mexican Bunuelos

Hanukkah Buñuelos aka Bimuelos - Se...

Buñuelos, South Texas style

Mexican Buñuelos Recipe

Rosette Cookies

Buñuelos with Piloncillo Syrup

Easy Bunuelos Recipe (Only 4 Ingred...

The most viewed bunuelos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine