Best 13 Bunuelos Recipes

BUNUELOS

Steps:

• In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
• Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
• Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
• Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.

CINNAMON-SUGAR CRISPS ("BUNUELOS")

Steps:

• On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve.

BUNUELOS

Steps:

• In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool.
• In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.

NUTTY BUNUELOS

Steps:

• Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
• Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
• Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

BUNUELOS DE ESPINACA (SPINACH FRITTERS)

Steps:

• Whisk flour, baking powder, nutmeg, salt, and black pepper together in a bowl. Mix spinach and onion together in a separate bowl. Add milk and eggs to spinach mixture; mix well. Stir flour mixture into spinach mixture until batter is evenly combined.
• Heat about 1 inch of oil in a large, deep frying pan over medium-high heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately.
• Drop batter, about 1 tablespoon per fritter, into the hot oil; fry until outside edges of fritters are golden brown, 3 to 4 minutes per side. Remove fritters with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.

SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)

Steps:

• In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
• In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
• Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
• In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.

BUNUELOS WITH ANISE SYRUP

Steps:

• For syrup:
• Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)
• For buñuelos:
• Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.
• Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.
• Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.
• *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.

BUNUELOS

Steps:

• Heat oven to 350 degrees. In a small bowl, combine sugar and cinnamon; set aside. Cut tortillas into 2 1/2-inch-wide strips. Lay strips in a single layer on a baking sheet, brush with melted butter, and sprinkle with sugar mixture. Bake until golden, 10 to 15 minutes. Repeat with remaining tortillas. Serve with vanilla ice cream.

PASSOVER BUNUELOS

Steps:

• In a large bowl, whisk together the eggs, water and salt. Add the matzo meal and whisk until smooth. Cover and refrigerate for at least 30 minutes.
• Heat the oil in a large heavy skillet over medium-high heat. Once the oil is hot, drop rounded teaspoonfuls of dough carefully into the oil and cook until golden brown on both sides. Drain briefly on paper towels, then toss in sugar while still warm.

CINNAMON SUGAR BUNUELOS

Steps:

• Heat 2 tablespoons vegetable oil in a skillet over medium to low heat.
• Cut each tortilla into 8 pieces.
• Place in skillet; fry until light brown, about 2 minutes on each side.
• Drain on paper towel.
• Sprinkle with sugar and cinnamon while hot.
• Repeat with remaining tortillas, adding more oil for each batch as needed.

BUNUELOS WITH ORANGE SYRUP

Steps:

• combine the brown sugar and cinnamon in a small heavy saucepan. add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
• remove from the heat and set aside.
• rewarm if necessary before serving time.
• for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
• add the shortening and mix with your fingertips to combine.
• stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
• dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
• the mixture should be earlobe soft and no longer sticky. let the dough rest, covered with a damp cloth for 15 minutes.
• divide the dough into 12 to 14 balls, each about the size of a golf ball. cover the balls with the damp cloth and let them rest for another 15-30 minutes.
• if not for use immediately, the dough can be refrigerated for up to 4 hours.
• dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
• trim any ragged edges and discard them.
• To avoid toughening the dough roll it out only once.
• cover the bunuelos with the damp cloth. don't stack the dough circles, because they might stick together.
• pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth. heat the oil to 375.
• gently drop the first bunuelo into the hot oil. after sinking in the oil briefly, it should begin to puff and rise back to the surface.
• avoid spooning oil over the top of the frying bread, as it will balloon too much.
• when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
• cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
• repeat the frying process with the remaining dough.
• drizzle the syrup over the bunuelos and serve immediately.

BUÑUELOS (MEXICAN FRITTERS)

Steps:

• In a mixing bowl combine flour, baking powder, salt, and cinnamon. In a saucepan heat milk, butter, and vanilla and bring to a boil. In a separate bowl, mix the eggs, then add the scrambled eggs to the warm milk mixture and whisk quickly. Add the liquid mixture to dry ingredients and mix well. Knead dough on lightly floured surface 2 to 3 minutes until smooth. After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas. Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying. Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil. While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture. Enjoy with a cup of warm champurrado.

BUNUELOS DE VIENTO (LIGHT-AS-THE-WIND FRITTERS)

Steps:

• 1. In a saucepan, bring the water, milk, 5 tablespoons oil, salt, and lemon zest to a boil. Add the flour all at once, lower the heat, and stir vigorously with a wooden spoon until dough leaves the sides of the pan and forms a smooth ball. Cook, turning the dough frequently for 2 to 3 minutes. Remove from heat and cool slightly.
• 2. In a food processor, process dough 20 seconds. Add eggs and process 30 seconds.
• 3. Heat about 1 inch oil in a large skillet or electric fryer to 370 F.
• 4. Drop dough by teaspoons into hot oil. The dough should puff, forming fritters and becoming golden and hollow inside.
• 5. Using a slotted spoon remove fritters to paper towels to drain and cool. Dust with sugar.
• 6. Syrup (optional) In a saucepan, combine 1/2 cup water, 1/2 cup honey, 1 cup sugar, and 1 tablespoon lemon juice. Simmer over low heat for 15 minutes. Spoon the syrup over the fritters, then sprinkle them with cinnamon.