🍩 Classic Buñuelos Recipe
Ingredients (makes ~12–15 buñuelos)
For the Dough
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2 cups all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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2 tbsp sugar
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2 tbsp unsalted butter, melted
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2 eggs
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½ cup milk (add more if needed for consistency)
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1 tsp vanilla extract (optional)
For Frying
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2–3 cups vegetable oil (for deep frying)
For the Topping
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½ cup granulated sugar
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1 tsp ground cinnamon
Instructions
1. Make the Dough
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In a large bowl, mix flour, baking powder, salt, and sugar.
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Add butter, eggs, milk, and vanilla. Mix until a soft dough forms.
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Knead lightly until smooth. Cover and let rest 15–20 minutes.
2. Heat the Oil
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In a deep skillet or pot, heat oil to 350°F (175°C).
3. Shape and Fry
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Divide dough into small balls (~2 inches each).
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Roll out each ball into a thin circle (~¼ inch thick).
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Carefully fry in hot oil, 1–2 minutes per side, until golden brown.
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Remove with a slotted spoon and drain on paper towels.
4. Coat with Sugar
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Mix sugar and cinnamon in a bowl.
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While buñuelos are still warm, sprinkle or toss them in the cinnamon sugar to coat evenly.
Tips & Variations
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Light & Crispy: Roll the dough very thin before frying.
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Flavor boost: Add a pinch of nutmeg or anise to the dough.
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Syrupy Buñuelos: Some regions drizzle honey or piloncillo syrup on top instead of cinnamon sugar.
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Shapes: You can make small discs, rounds, or twist them into rings.
If you want, I can also give a quick 3-ingredient buñuelos version that’s super fast and still crispy and delicious—perfect for a last-minute treat.
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