mexican bunuelos

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

sugar

baking powder

salt

(½oz/14 grams) butter ((melted))

vanilla extract

Canola oil ((for frying))

cinnamon

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.

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)

all-purpose flour

refined coconut oil, melted

water

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

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Mexican Buñuelos Recipe

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Mexican Buñuelos Recipe

Easy Bunuelos Recipe (Only 4 Ingred...

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