Here’s a classic recipe for traditional buñuelos—crispy, golden fritters often enjoyed in Spanish-speaking countries, especially during holidays and celebrations.
Traditional Buñuelos
Servings: 12–16
Prep Time: 15 min
Cook Time: 15–20 min
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- ½ cup milk (adjust as needed for dough consistency)
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Cinnamon sugar or powdered sugar, for dusting
Instructions
- Make the dough:
In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, beat eggs with milk, melted butter, and vanilla. Gradually add wet ingredients to dry, mixing until a soft, non-sticky dough forms. Add a little extra flour if too sticky or a splash of milk if too dry. - Shape the buñuelos:
On a lightly floured surface, roll small portions of dough into thin discs, about ¼ inch thick. Traditional buñuelos are round, but you can also make irregular shapes. - Heat oil:
Pour enough vegetable oil into a deep skillet or frying pan to reach about 1–2 inches deep. Heat over medium heat until oil reaches 350°F (175°C). - Fry the buñuelos:
Carefully place a few discs into the hot oil. Fry 1–2 minutes per side, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels. - Serve:
While still warm, sprinkle generously with cinnamon sugar or powdered sugar.
Tips:
- For extra flavor, add a pinch of anise or cinnamon to the dough.
- Buñuelos are best eaten fresh and warm; they lose crispness if stored too long.
- Some variations drizzle with honey or syrup instead of cinnamon sugar for a sweet glaze.
If you want, I can give a Latin American-style buñuelos recipe with syrup glaze that’s slightly crispier and sweeter—perfect for holidays. Do you want me to do that?
