Meal Prep · Mexican
Bunuelos
Crispy, sweet, and utterly delightful, these Mexican fried pastries are a festive treat for any occasion.
Ingredients
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Step-by-step- In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
- In a separate bowl, whisk together the melted butter, egg, warm milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15-20 minutes.
- Divide the dough into 16 equal pieces. Roll each piece into a thin circle, about 5-6 inches in diameter. You can use a tortilla press or a rolling pin.
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C).
- Carefully fry the bunuelos one or two at a time, turning once, until golden brown and crispy, about 1-2 minutes per side. Remove with tongs and place on a wire rack lined with paper towels to drain excess oil.
- While the bunuelos are still warm, combine the remaining 1/2 cup granulated sugar and ground cinnamon in a shallow dish. Dredge each bunuelo in the cinnamon sugar mixture, ensuring it’s evenly coated.
- Serve warm and enjoy immediately!
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Cholesterol | 30 mg |
| Sodium | 160 mg |
| Fiber | 1 g |
| Sugar | 20 g |
Storage & Freezer Guide
Make it last Refrigerator Not recommended
Bunuelos are best enjoyed fresh. If you must store them, place in an airtight container for up to 1 day, but they will lose their crispness.
Freezer Not recommended
Freezing bunuelos is not ideal as it significantly impacts their texture. The dough can be frozen for up to 1 month, thawed, and then rolled and fried.
Reheat Oven/Air Fryer
To regain some crispness, reheat in a preheated oven at 300°F (150°C) for 5-7 minutes, or in an air fryer at 300°F (150°C) for 2-3 minutes. Avoid microwave reheating.
Chef’s Corner
- **Dough Consistency is Key:** The dough should be soft and pliable, not too sticky. Adjust with a tiny bit more flour if needed during kneading.
- **Thin is In:** Roll the dough as thin as possible without tearing. This creates the signature crispy texture.
- **Oil Temperature Matters:** Maintain a consistent oil temperature of 350°F (175°C). Too low, and bunuelos will be greasy; too high, and they’ll burn before cooking through.
- **Coat While Warm:** Dredge the bunuelos in the cinnamon sugar mixture immediately after draining from the oil. The warmth helps the sugar adhere perfectly.
