Mexican · Dessert
Buñuelos
Buñuelos are thin, crisp discs of lightly sweetened dough rolled paper-thin, deep-fried until they blister and bubble into golden shells, then dusted warm with cinnamon sugar. A staple of Mexican Christmas and New Year celebrations, they shatter with the first bite and are eaten right away while still crackling hot.
$0
25 minsPrep
6 minsCook
51 minsTotal
MediumLevel
Nutrition per serving
350Calories
5.1gProtein
19.8gFat
38.6gCarbs
10.9gSugar
1.5gFiber
344mgSodium
38mgChol
3.7gSat Fat
75mgPotassium
40mgCalcium
1.8mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican lager (Corona Extra)
local
Champurrado
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk the sifted flour, baking powder and salt together in a bowl.
2
Stir in the sugar, then add the melted butter, warmed milk and beaten egg, mixing until a soft dough forms.
3
Knead the dough on a lightly floured surface for 2 minutes until smooth, then cover and rest for 20 minutes.
4
Divide the dough into 2 equal pieces and roll each into a very thin round, about 15cm across, using the rolling pin.
5
Heat the vegetable oil in a deep pan or deep-fryer to 180C, checking with the thermometer.
6
Fry each round for 45-60 seconds per side, pressing gently with tongs so it puffs and blisters, until golden and crisp.
7
Lift out onto a wire rack lined with paper towels to drain briefly.
8
While still warm, dust both sides generously with the cinnamon-sugar mixture and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g All Purpose Flour, sifted
- 2g2g Baking Powder
- 1g1g Salt
- 8g8g Sugar White
- 8g8g Butter, melted
- 30g30g Whole Milk, warmed
- 15g15g Egg, beaten
- 300g300g Vegetable Oil, for frying, partial_absorption, fats
- 12g12g Sugar White, mixed with cinnamon for dusting, 1
- 2g2g Cinnamon Ground, 1
