Bunuelos is a Mexican snack made of fried dough. It also doubles as a dessert, especially when dusted with powdered sugar and cinnamon.
How To Make Mexican Buñuelos
Bunuelos is a Mexican snack made of fried dough. It also doubles as a dessert, especially when dusted with powdered sugar and cinnamon.
Ingredients
For Piloncillo Syrup:
- 3 1⁄2 cup water
- 1 large piloncillo stick, (about 12 oz.)
- 1 cinnamon stick
- 6 guayabas, chopped or cut in quarters(guavas)
- ⅓ tsp. anise seed
- orange peel
For Mexican Buñuelos:
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp sugar
- 1⁄2 tsp salt
- 1 egg
- 1 tbsp butter, melted and already cool
- 3⁄4 cup warm water
- 1 tsp. vanilla essence
- 2 cup vegetable oil, to fry the Buñuelos
- sugar, to sprinkle
Instructions
Piloncillo Syrup:
- Place the 1 cup of water and the piloncillo in a medium-size saucepan. Heat over medium-high heat until the piloncillo dissolves and it looks like liquid caramel.
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Carefully add the rest of the water, cinnamon stick, guavas, aniseed and orange peel and bring to a boil.
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Cook for about 6 minutes, stir and boil for 4 more minutes. Set aside to use as a topping for the buñuelos.
- If you want a thicker consistency, simmer for a longer period of time until desired thickness. The syrup keeps well refrigerated for up to 1 week.
- Serve warm or at room temperature.
Mexican Buñuelos:
- In a large bowl mix flour, baking powder, 1 Tablespoon of sugar and ½ teaspoon of salt.
- Form a well in the center and add the egg, melted butter and vanilla. Mix until mixture resembles a coarse meal. Slowly add the water a tablespoon at a time, mixing and kneading until you have a soft and smooth dough. This will take less than 5 minutes. Cover the dough with a kitchen towel and let it rest for 30 minutes.
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While the dough is resting prepare your working area with a rolling pin, a large dish with paper towel or open paper bags, extra flour for rolling the circles, a large frying pan with the vegetable oil ready.
- Divide the dough in 12 small balls and cover. Heat ¾ inch of oil the large frying pan.
- Place one of the dough balls in your already floured working surface and stretch with your rolling pin. Roll out each ball to forma a circle as thin as possible without breaking the dough.
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To give that extra stretching to the Buñuelo, place on the inverted bowl or clay pot covered with the pastry towel and pull the edges very gentle. The Buñuelo should be thin almost transparent.
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Before cooking, some people like to place all the already former buñuelos over a clean tablecloth, in a large table, making sure they don’t touch each other. This step will dry the dough, the buñuelos will be even crispier, and absorb less oil while cooking.
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Fry the buñuelos in very hot oil until they are golden and crispy. This step will take a few seconds. Place the buñuelos on a plate covered with paper towels to drain the excess oil. Serve warm or at room temperature and sprinkle with sugar.
Nutrition
- Sugar: 5g
- :
- Calcium: 47mg
- Calories: 125kcal
- Carbohydrates: 23g
- Cholesterol: 14mg
- Fat: 2g
- Fiber: 3g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 209mg
- Protein: 4g
- Saturated Fat: 1g
- Sodium: 2393mg
- Trans Fat: 1g
- Vitamin A: 328IU
- Vitamin C: 97mg
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