Homemade Buñuelos

Posted on December 18, 2018

For many families of Hispanic heritage, buñuelos are a tradition passed down from generation to generation. Often associated with Christmastime and the winter season, this dessert is bound to make you feel at home. The sweetness of the cinnamon-sugar and saltiness of the dough make a quite addicting combination that’ll have you nibbling away all day. Gather the family together this holiday season and make a batch of buñuelos of your own.

Buñuelos

Ingredients:

  • 2 cups of all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt

  • 4 tablespoons sugar

  • 1 tablespoon ground cinnamon

  • 1 egg

  • 2 tablespoons unsalted butter, melted and slightly cooled

  • ¾ cup milk

  • 2 ½ cups vegetable oil

Topping:

  • 1 tablespoon sugar

  • 3 tablespoons cinnamon

Optional:

  • Chocolate sauce

  • Ice cream

  • Whipped cream

Directions:

Prepare the topping by combining the sugar and cinnamon in a bowl. Mix well, then set aside. In a medium bowl, add the flour, baking powder, salt, sugar, and cinnamon and mix until fully combined. Make a well or hole in the middle of the mixture and add the egg and melted butter.* Stir the ingredients until the mixture reaches a dry, crumble-like texture. Slowly add in the milk in small increments and stir to combine. Do this until the dough becomes sticky. Cover with a kitchen towel and allow to rest for 15 to 30 minutes.

While the dough sets, prepare a workstation on a flat surface and sprinkle with flour. Pull apart the dough and shape into even-sized balls. Using your palms, flatten each ball. Dust the rolling pin with flour and roll out each piece of dough as thin as possible without making any holes. Place the flattened pieces on a kitchen towel while you roll out the others.

In a skillet, heat the vegetable oil to 350℉. Using tongs, add one portion of rolled out dough to the skillet, lowering the temperature to keep it from bubbling up. Cook for 15 to 20 seconds or until the dough reaches a light golden brown color, then flip and repeat on the other side. Remove and allow the excess oil to drip off back into the pan, then place on a paper-towel-covered plate. Sprinkle with the cinnamon-sugar topping mixture on both sides while it is still hot. Serve with chocolate sauce, ice cream, or whipped cream.

*Note: If the melted butter is too hot it will cook the egg.