Puffy Mexican Bunuelos Delight
Indulge in the heavenly taste of Puffy Mexican Bunuelos, a traditional treat perfect for any time of the day. These fluffy dough balls are light and airy on the outside, with a delightful sweetness that makes them irresistible. Perfect paired with a cup of hot chocolate or coffee, these bunuelos are often enjoyed as a comforting snack after a midday siesta or as a festive treat during celebrations. Easy to prepare, they are a crowd-pleaser for family gatherings and special occasions alike, ensuring everyone will come back for seconds!
3-3 1/2 dozen
Servings
N/A
Calories
10
Ingredients
Ingredients
sugar
2/3 cup (divided)
ground cinnamon
1 teaspoon (for coating)
butter
1/4 cup (softened)
eggs
2 (large)
vanilla extract
1 teaspoon (pure)
all-purpose flour
1 3/4 cups (divided, plus more as needed)
baking powder
2 teaspoons (aluminum-free)
salt
1 teaspoon (kosher or sea salt)
milk
1/4 cup (whole or 2%)
vegetable oil
as needed (for frying)
Instructions
1
In a shallow pan, combine 1/3 cup of sugar with the ground cinnamon and set aside for dusting once frying is complete.
2
Using an electric mixer, cream together the softened butter and the remaining 1/3 cup of sugar in a medium bowl until the mixture is light and fluffy. Incorporate the eggs and vanilla extract, blending until fully combined.
3
Add 1 cup of the flour, along with the baking powder and salt. Mix thoroughly, then gradually blend in the milk until the dough forms.
4
Add the remaining flour incrementally, mixing until you have a soft, pliable dough. If the dough remains sticky, knead in additional flour as needed.
5
Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Using a rolling pin, roll the dough to a thickness of about 1/4 inch, flouring the surface and rolling pin as necessary to prevent sticking.
6
Cut the dough into 2-inch rounds using a cookie cutter or glass. Gather scraps, re-roll, and cut out additional rounds.
7
In a heavy skillet or Dutch oven, heat 2 inches of vegetable oil over medium heat until hot (approximately 350°F). Test the oil temperature by dropping in a small piece of dough; it should sizzle and rise to the surface.
8
Fry the dough rounds in batches of six, cooking for 1-1/2 to 2 minutes on each side. Keep an eye on them - they should turn golden and puff up as they cook. Use tongs to turn them for even frying.
9
Once golden brown and puffy, remove the bunuelos from the oil and place them on paper towels to drain excess oil. While still hot, toss them in the cinnamon-sugar mixture to coat them evenly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Puffy Mexican Bunuelos Delight?
They are a traditional treat consisting of fluffy dough balls that are light and airy on the outside with a delightful sweetness.
How many bunuelos does this recipe make?
This recipe yields approximately 3 to 3 1/2 dozen bunuelos.
What ingredients are used for the coating?
The coating is made by combining 1/3 cup of sugar with 1 teaspoon of ground cinnamon.
How thick should I roll the dough?
The dough should be rolled to a thickness of about 1/4 inch using a rolling pin.
What size should the bunuelo rounds be?
Use a cookie cutter or glass to cut the dough into 2-inch rounds.
What is the recommended frying temperature for the oil?
The vegetable oil should be heated to approximately 350°F.
How can I tell if the oil is hot enough without a thermometer?
Test the oil by dropping in a small piece of dough; it should sizzle and rise to the surface immediately.
How long should each bunuelo be fried?
Fry the dough rounds for 1-1/2 to 2 minutes on each side until they are golden and puffy.
What is the best way to ensure even frying?
Use tongs to turn the bunuelos during the frying process for even coloring.
What should I do if the dough is too sticky?
If the dough remains sticky after mixing, knead in additional flour incrementally until it is soft and pliable.
When should the sugar and cinnamon mixture be applied?
Toss the bunuelos in the cinnamon-sugar mixture while they are still hot to ensure the coating sticks evenly.
What type of milk is suitable for this recipe?
You can use either whole milk or 2% milk for this dough.
Does the butter need to be melted?
No, the recipe calls for 1/4 cup of softened butter to be creamed with sugar.
How many eggs are required for the dough?
The recipe requires 2 large eggs, blended into the creamed butter and sugar mixture.
What kind of salt should I use?
You can use either kosher salt or sea salt for this recipe.
How much vanilla extract is used?
One teaspoon of pure vanilla extract is added to the wet ingredients.
What type of baking powder is recommended?
The recipe suggests using 2 teaspoons of aluminum-free baking powder.
How long do I need to knead the dough?
Once turned out onto a floured surface, knead the dough gently for about 1 to 2 minutes until it becomes smooth.
What is the best pairing for these bunuelos?
They are perfect when paired with a hot cup of chocolate or coffee.
How many bunuelos should be fried at once?
It is recommended to fry the dough rounds in batches of six to avoid overcrowding the pan.
Can I reuse the dough scraps?
Yes, gather the scraps, re-roll them, and cut out additional rounds to use all the dough.
What equipment is needed to cream the butter and sugar?
An electric mixer is used to cream the softened butter and sugar until the mixture is light and fluffy.
What is the texture of the finished bunuelos?
They are light, airy, puffy, and golden brown with a sugary exterior.
How deep should the vegetable oil be?
You should use approximately 2 inches of vegetable oil in a heavy skillet or Dutch oven.
Are these bunuelos served for breakfast or dessert?
They can be enjoyed as a sweet snack, a breakfast treat, or a festive dessert during celebrations.
What is the first step in the preparation process?
The first step is to combine 1/3 cup of sugar with ground cinnamon in a shallow pan and set it aside for dusting.
How should I drain the excess oil?
Place the fried bunuelos on paper towels immediately after removing them from the oil to drain.
Is all-purpose flour the right choice for this recipe?
Yes, 1 3/4 cups of all-purpose flour are used, added incrementally to achieve the right dough consistency.
What makes these bunuelos 'puffy'?
The combination of baking powder and frying at the correct temperature causes the dough rounds to puff up as they cook.
Are these bunuelos suitable for large gatherings?
Yes, they are a crowd-pleaser for family gatherings and special occasions, and the recipe makes over 3 dozen.