Buñuelos
Light, crispy, and coated in a delicate dusting of cinnamon sugar—buñuelos are pure joy in every bite. These golden, deep-fried delights are a classic treat in many Latin American and Spanish cultures, perfect for celebrations, holidays, or anytime you crave something sweet and satisfying.
I still remember the first time I made buñuelos from scratch. The warm aroma of cinnamon filled the kitchen, and the way the dough puffed up in the hot oil felt like magic. They’re a labor of love, but the results are so worth it—and I promise, I’ll guide you every step of the way!
Why You’ll Love These Buñuelos
- Crispy Perfection: Each bite is a delightful crunch followed by a tender center.
- Classic Flavor: The combination of cinnamon and sugar is timeless and universally loved.
- Fun to Make: Rolling and frying the dough is a hands-on experience that’s great for family time.
- Versatile: You can enjoy them plain, with a drizzle of honey, or even dipped in chocolate sauce.
How to Make It
Making buñuelos is a two-part process: preparing the dough and frying it to crispy perfection.
The dough comes together with simple ingredients like flour, a touch of sugar, baking powder, butter, and milk. You’ll mix everything into a soft, pliable dough, which is then kneaded until smooth. Let the dough rest for a bit—this step is key for easy rolling and ensures your buñuelos turn out tender.
Once rested, divide the dough into small portions and roll each piece into a thin, round disc. The thinner you roll, the crispier your buñuelos will be. Meanwhile, heat oil in a deep pan or skillet until it’s shimmering and ready for frying.
Carefully slide the dough discs into the hot oil, one at a time, and watch as they puff up and turn a beautiful golden brown. Flip them once for even cooking, then transfer them to a paper towel-lined plate to drain excess oil. While they’re still warm, dust generously with cinnamon sugar, and they’re ready to serve!
Make Ahead Method
Buñuelos are best served fresh, but you can prepare certain components ahead of time to save effort:
- Prepare the dough: Make the dough up to 1 day in advance and store it in the fridge, wrapped tightly in plastic wrap. Let it come to room temperature before rolling.
- Fry closer to serving time: Frying right before serving ensures the crispiest results.
- Store leftovers properly: If you have extras, store them at room temperature in an airtight container, but note that they’ll lose some crispness over time.
Pro Tips
- Roll Thin: The key to crispy buñuelos is rolling the dough as thin as possible—almost paper-thin.
- Use Hot Oil: Ensure your oil is at the right temperature (around 350°F). If it’s too cool, the buñuelos will absorb excess oil.
- Test with a Small Piece: Before frying your first disc, test the oil with a small piece of dough. It should sizzle and puff up quickly.
- Don’t Crowd the Pan: Fry one or two buñuelos at a time to avoid cooling the oil.
- Serve Fresh: Buñuelos are best enjoyed warm, straight from the fryer.
Storage Options
- Room Temperature: Store buñuelos in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5 minutes to revive some crispness.
- Freeze Dough: The uncooked dough can be frozen for up to 1 month. Thaw in the fridge overnight and bring to room temperature before rolling and frying.
Tools for This Recipe
- Mixing Bowl: For combining the dough ingredients.
- Rolling Pin: Essential for rolling out the dough as thin as possible.
- Deep Fryer or Heavy Skillet: For frying the buñuelos.
- Slotted Spoon: Makes it easy to remove the buñuelos from the oil.
- Tongs: Helpful for flipping the dough during frying.
FAQs
Q: Can I bake buñuelos instead of frying them?
A: Traditional buñuelos are fried, but you can bake them at 375°F until golden brown. They won’t be as crispy, but they’re still delicious!
Q: Can I use a tortilla press to flatten the dough?
A: Yes! A tortilla press is a great shortcut for rolling the dough into even, thin discs.
Q: What’s the best oil for frying buñuelos?
A: Neutral oils like vegetable, canola, or sunflower oil work best.
Variations and Substitutions
- Toppings: Instead of cinnamon sugar, drizzle with honey, chocolate sauce, or caramel for a decadent treat.
- Spiced Sugar: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a unique twist.
- Savory Buñuelos: Omit the sugar and cinnamon and sprinkle with sea salt or Parmesan for a savory version.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make the dough.
Sweet Memories with Every Bite
Buñuelos are more than just a dessert—they’re a celebration of flavor and tradition. Whether you’re making them for a special occasion or just because, they’re guaranteed to bring a smile to everyone’s face. What’s your favorite way to enjoy buñuelos? Let me know in the comments below—I’d love to hear your twist on this classic treat!
Buñuelos
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter softened
- 3/4 cup warm milk
- 1 cup sugar for coating
- 2 teaspoons ground cinnamon for coating
- Oil for frying
Instructions
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add butter and mix until crumbly. Gradually stir in warm milk until a soft dough forms.
- Knead the dough for 5–7 minutes until smooth. Cover and let it rest for 30 minutes.
- Divide the dough into 12 portions. Roll each portion into a thin disc.
- Heat oil in a deep skillet to 350°F. Fry each disc until golden and crispy, about 1 minute per side.
- Drain on paper towels and immediately dust with cinnamon sugar. Serve warm.
