Buñuelos

banner

Preparation info

  • Difficulty

    Medium

  • Makes

    20

    buñuelos

Appears in

It just wouldn’t be Christmas without these easy-to-make sugar and cinnamon treats. I love having buñuelos in the morning with a little cafecito during the holiday season. This is my Mom’s recipe. Just remember to make all twenty because they go quickly. You can even stack them about three to five high, tie them with festive twine, and take them to the next Christmas gathering you attend. Your hostess will love you for it. They are irresistible, especially drizzled with miel virgen (honey) or cajeta (Mexican caramel). Buñuelos are crunchy and aromatic with the delicate scent of cinnamon and each sugary crunch whispers, “Feliz Navidad!”

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • Canola or vegetable oil for frying

Cinnamon-Sugar Coating

  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon

Method

In a mixing bowl combine flour, baking powder, salt, and cinnamon.

In a saucepan heat milk, butter, and vanilla and bring just to a boil. Remove from heat. In a separate bowl, beat eggs and add to the warm milk mixture while whisking quickly.

Add the liquid mixture to dry ingredients and mix well. Knead dough on lightly floured surface 2 to 3 minutes until smooth.

After you knead the dough, divide into 20 balls. With a rolling pin, roll out each ball to resemble a very thin tortilla. Lay out all the dough circles on a tablecloth and let them dry overnight, turning them over once to ensure drying on both sides. This helps remove most of the moisture before frying.

In a wide baking dish combine the sugar and cinnamon for coating. Reserve for coating buñuelos after frying.

Heat 1 inch of oil in a skillet wide enough for the buñuelos to fry flat. Deep-fry buñuelos, one at a time, until golden brown, turning once. Remove from pan and stand vertically in a bowl lined with paper towels to drain excess oil.

While warm, sprinkle fried buñuelos on both sides with cinnamon-sugar coating.