Mexican Buñuelos
Delightful sweet, crispy dough fritters traditionally enjoyed during festive occasions, particularly around Christmas and New Year's.
Ingredients
Dough ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup milk
- ¼ cup butter Should be melted.
- 1 teaspoon vanilla extract
- 2 pieces beaten eggs Beaten until fluffy.
Frying ingredients
- Canola or vegetable oil For frying.
- 1 cup sugar For coating.
- 1 teaspoon ground cinnamon For sprinkling.
Instructions
Preparation
- In a mixing bowl, combine flour, baking powder, salt, and 1 teaspoon of ground cinnamon.
- In a saucepan, heat milk, butter, and vanilla extract until it comes to a boil, then set it aside to cool.
- In a separate bowl, whisk the eggs, then mix them into the cooled milk mixture.
- Pour the liquid mixture into the dry ingredients and mix well until combined.
- Knead the dough on a lightly floured surface for 2 to 3 minutes until smooth.
- Divide the kneaded dough into 20 small balls.
- Use a rolling pin to roll each ball out into thin tortillas.
- Lay the rolled tortillas on a clean tablecloth to dry; flip them over to ensure they dry on both sides.
Frying
- In a skillet, heat one inch of oil until hot enough for frying.
- Deep-fry the tortillas in the oil until golden brown, turning once for even cooking.
- Remove the fried buñuelos from the oil and place them standing vertically in a bowl lined with paper towels to drain excess oil.
- While still warm, sprinkle sugar and cinnamon mixture over both sides of the buñuelos.
Notes
Ensure the oil is hot enough before frying to prevent greasy buñuelos. Allow the tortillas to dry fully before frying for a crispier texture. Experiment with flavors by adding citrus zest or flavored extracts to the dough.