Traditional Buñuelos are a beloved dessert in many Latin American countries, often enjoyed during holidays and celebrations. These crisp, fried dough pastries are usually dusted with sugar and cinnamon, making them a sweet treat that’s crispy on the outside and tender on the inside.
Here’s a classic recipe for Traditional Buñuelos:
Traditional Buñuelos
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional, for added flavor)
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract (optional)
- Vegetable oil (for frying)
For the Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon (optional)
Instructions:
1. Prepare the Dough:
- In a large bowl, combine the flour, sugar, salt, baking powder, and cinnamon (if using). Stir to combine.
- Add the eggs, softened butter, milk, and vanilla extract (if using) to the dry ingredients. Mix everything together until a dough forms.
- Knead the dough for about 3-4 minutes on a lightly floured surface until it is smooth and elastic. If the dough feels sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.
2. Roll Out the Dough:
- Divide the dough into small balls, about the size of a golf ball (you should get about 8-10 balls, depending on how large you want your buñuelos).
- On a floured surface, roll each dough ball out as thinly as possible into a round shape (about 6-8 inches in diameter). The thinner you roll them, the crispier the buñuelos will be.
3. Heat the Oil:
- In a large, deep skillet or frying pan, heat vegetable oil over medium-high heat to about 350°F (175°C). You’ll need enough oil to fully submerge the buñuelos, or at least deep-fry them on one side.
4. Fry the Buñuelos:
- Carefully place one of the rolled-out dough circles into the hot oil. Fry until golden brown, about 1-2 minutes per side. The dough will puff up slightly as it fries. Use tongs to flip the buñuelo over and cook the other side.
- Remove the buñuelo from the oil and place it on a paper towel-lined plate to drain any excess oil.
5. Coat with Sugar:
- While the buñuelos are still warm, mix the granulated sugar and cinnamon (if using) in a small bowl.
- Sprinkle the sugar mixture over the fried buñuelos, coating them evenly on both sides.
6. Serve:
- Serve the buñuelos warm, either as a dessert or a snack. They are best enjoyed fresh, but can be stored in an airtight container for a couple of days.
Tips & Variations:
- Extra Flavor: If you want to add more flavor to the dough, try mixing in a bit of orange zest or anise extract.
- Sweet Syrup Option: In some regions, buñuelos are served with a drizzle of honey syrup or sugar syrup. To make the syrup, simmer equal parts sugar and water with a splash of vanilla until it thickens slightly.
- Baked Version: If you prefer a lighter version, buñuelos can be baked instead of fried. Brush the rolled dough with butter and bake at 350°F (175°C) for about 10-12 minutes or until golden.
Storage:
- Leftover buñuelos can be stored in an airtight container at room temperature for up to 2-3 days. If you want them to stay crispy, you can reheat them in the oven for a few minutes before serving.
Traditional Buñuelos are a sweet and satisfying treat perfect for special occasions or just as a delightful dessert. They are easy to make, and the combination of crispy dough and sugary cinnamon coating is simply irresistible
