
Buñuelos
Buñuelos are delicious, crispy fried dough treats popular in many Latin American countries, perfect as a sweet snack or dessert.
Nutrition
Calories: 150cal
Carbohydrate: 18g
Protein: 3g
Fat: 8g
Cholesterol: 20mg
Sodium: 70mg
Difficulty Level: easy
20 min Prep
10 min Cook
30 min Total
12 Buñuelos
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1/2 cup granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
- In a large bowl, mix together the flour, baking powder, tablespoon of sugar, and salt. Stir well to combine the dry ingredients.
- In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until the mixture is smooth.
- Pour the wet mixture into the dry ingredients and stir until a dough forms. If the dough is too sticky, add a little more flour. Knead the dough gently until it’s smooth.
- Divide the dough into 12 equal pieces and roll each piece into a ball. Use a rolling pin to flatten each ball into a circle, roughly 4 inches in diameter.
- In a large, deep skillet, heat about 1 inch of vegetable oil to 350°F. To check if the oil is ready, drop a small piece of dough into it. It should sizzle and puff up immediately.
- Carefully place a few flattened circles into the oil. Fry for about 2 minutes on each side, or until golden brown. Use a slotted spoon to flip them over.
- Remove the buñuelos from the oil and let them drain on paper towels to remove excess oil.
- Mix the 1/2 cup of sugar and cinnamon in a shallow bowl. Coat the warm buñuelos in the cinnamon sugar mixture, ensuring they are fully covered.
- Serve the buñuelos warm. They are best enjoyed fresh but can also be reheated in an oven.
- Tip: Ensure your oil is at the right temperature to prevent the buñuelos from becoming too greasy. If you don’t have a thermometer, test with a small piece of dough.