Ahhh Bunuelos 😋—crispy, golden, and lightly sweet fried treats that are loved across Latin America and Spain. They can be thin and crisp or soft and puffy, usually dusted with sugar or drizzled with syrup. Here’s a classic version:
🍩 Bunuelos (Crispy Fried Dough)
Makes ~12–15 bunuelos
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp sugar
- 2 tbsp melted butter or oil
- ½ cup milk (or water)
- 1 egg
- Oil for frying (vegetable or canola)
- Cinnamon sugar or powdered sugar for coating
Instructions
- Make the dough
- In a bowl, mix flour, baking powder, salt, and sugar.
- In another bowl, whisk together milk, egg, and melted butter.
- Combine wet and dry ingredients to form a soft dough.
- Knead lightly until smooth. Rest 15–20 minutes.
- Shape the bunuelos
- Roll dough into small balls (~2 inches), then flatten slightly.
- You can also roll thin for crispier, chip-like bunuelos.
- Fry
- Heat oil in a deep skillet to 350°F (175°C).
- Fry bunuelos 1–2 minutes per side until golden.
- Remove and drain on paper towels.
- Coat
- While warm, sprinkle with cinnamon sugar or powdered sugar.
- Optional: drizzle with honey or syrup.
🔥 Tips for Perfect Bunuelos
- Oil temperature matters: Too hot = burnt outside, raw inside; too low = greasy.
- Serve immediately: Crispiest right out of the fryer.
- Variations: Some recipes add anise, orange zest, or vanilla to the dough.
Variations
- Mexican-style: Thin and crunchy, coated with cinnamon sugar.
- Colombian/Peruvian style: Puffy, served with piloncillo syrup.
- Sweet & stuffed: Fill with chocolate, dulce de leche, or fruit jam before frying.
If you want, I can give you a baked version, a Mexican street-style thin crisp version, or a mini bite-size party version 🍯✨.
Do you want me to do that?
