Mexican · Dessert
Buñuelos de Rodilla
A classic Mexican fried dough pastry, rolled paper-thin and fried until blistered and crackly-crisp, then dusted while hot with cinnamon sugar. Traditionally shaped by stretching the dough over the knee, buñuelos de rodilla are a festive street-food treat with a brittle, almost glass-like crunch.
$0
25 minsPrep
6 minsCook
51 minsTotal
MediumLevel
Nutrition per serving
330Calories
4.5gProtein
19.6gFat
34.9gCarbs
10.6gSugar
1.6gFiber
341mgSodium
38mgChol
3.6gSat Fat
64mgPotassium
39mgCalcium
1.7mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager
local
Champurrado
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk the flour, baking powder and salt together in a bowl.
2
Rub in the melted butter, then add the beaten egg and milk, mixing to a soft, slightly sticky dough.
3
Knead briefly on a lightly floured surface for 2 minutes until smooth, then cover and rest for 20 minutes.
4
Divide the dough into 2 pieces and roll each into a very thin round, about 15cm across, stretching gently over your knee or a floured board as tradition dictates.
5
Heat the vegetable oil in a deep, heavy pan to 180°C (350°F).
6
Fry each round for 45-60 seconds per side, pressing gently with a slotted spoon so it puffs and blisters, until deep golden and crisp.
7
Lift out onto a wire rack set over paper towels to drain for a minute.
8
Mix the sugar and cinnamon together and dust generously over both hot buñuelos while the oil still clings to the surface.
9
Serve immediately while warm and crackling-crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted
- 2g2g Baking Powder
- 1g1g Salt
- 8g8g Butter, melted
- 15g15g Egg, beaten
- 20g20g Whole Milk
- 250g250g Vegetable Oil, for frying, partial_absorption, fats
- 20g20g Sugar White, 1
- 3g3g Cinnamon Ground, 1
