Ingredients for Mexican Bunuelos
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar (1 cup for the dough, 1/2 cup for the cinnamon sugar)
- 2 large eggs
- 1 cup milk
- Butter
- Vegetable oil for frying
- Cinnamon Sugar Mixture
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How to Make Mexican Bunuelos
- In a large bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1 cup granulated sugar.
- In a separate medium bowl, whisk together 2 large eggs and 1 cup milk.
- Gradually add the wet ingredients (eggs and milk) to the dry ingredients, beating constantly until a smooth dough forms.
- Add 1/2 cup (1 stick) melted unsalted butter to the dough and beat until well combined.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough becomes smooth and elastic.
- Divide the dough into small balls (about 1 inch in diameter) or roll into ropes. Flatten each ball or rope slightly with your palm.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or pot to 350°F (175°C). Carefully fry the bunuelos in batches, ensuring not to overcrowd the pan, until they are golden brown and cooked through (about 1-2 minutes per side).
- Remove the bunuelos from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- While still warm, toss or roll the bunuelos in a mixture of 1/2 cup granulated sugar and 2 teaspoons ground cinnamon.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
16g
Fat
8g
Carbs
6g
