Bunuelos Recipe

Bunuelos, a Mexican sweet treat that’s crispy on the outside and soft on the inside, just like grandma used to make! These sweet fritters are typically served at special occasions, and with this easy recipe, you can recreate the magic at home.

Get ready to delight your taste buds with these irresistible goodies!

Ready Time

45 mins

Yields

10 servings

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup granulated sugar
1/2 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted
Vegetable oil for frying
Cinnamon sugar for dusting (optional)

Instructions

Start by combining the flour, salt, and baking powder in a large mixing bowl.

Whisk the ingredients together until they’re well combined.

Next, add the granulated sugar to the bowl and whisk until it’s fully incorporated.

In a separate bowl, whisk together the whole milk, eggs, and melted butter until the mixture is smooth.

Gradually add the wet ingredients to the dry ingredients and mix until a smooth dough forms.

Knead the dough on a floured surface for about 5 minutes, until it’s smooth and elastic.

Cover the dough with plastic wrap and let it rest for 30 minutes.

Divide the dough into 10 equal pieces and shape each piece into a ball.

Flatten each ball into a thin circle, about 1/8 inch thick.

Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.

Fry the bunuelos in batches until they’re golden brown, about 2-3 minutes on each side.

Remove the bunuelos from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Dust the bunuelos with cinnamon sugar, if desired.

Serve warm and enjoy!

Notes

For an extra crispy exterior and fluffy interior, make sure to not overwork the dough during kneading. Use a thermometer to ensure the oil has reached the correct temperature, as this is crucial for achieving the perfect fry.

Do not overcrowd the frying pan when frying the bunuelos, fry in batches to prevent them from sticking together.

To avoid the bunuelos from becoming greasy, pat them dry with paper towels after frying.