Description
Mexican bunuelos bring golden, crispy delight to dessert tables with their delicate sugar-cinnamon coating. Crisp and light pastry circles promise sweet comfort, inviting you to savor traditional flavors that dance across your palate.
Ingredients
Scale
Main Ingredients (Flour and Liquid):
- 2 cups all-purpose flour
- ½ cup warm water
- 1 large egg
Dry Seasonings and Leavening:
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Wet Ingredients and Frying:
- 3 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 2 cups vegetable oil (for frying)
- ½ cup granulated sugar (for topping)
Instructions
- Create a light, airy dough by combining dry ingredients in a spacious mixing vessel, blending flour, leavening agent, seasoning, and sweetener thoroughly.
- Incorporate liquid elements including melted fat, tepid water, aromatic essence, and beaten egg, stirring until a cohesive mixture forms.
- Transfer the nascent dough onto a lightly dusted work surface, kneading with deliberate, rhythmic motions until achieving a silky, responsive texture.
- Allow the dough to relax and develop, covering with a lightweight cloth for half an hour, permitting gluten strands to settle.
- Partition the rested dough into uniform segments, sculpting each into a rounded form with gentle palm pressure.
- Elongate each sphere using steady rolling motions, creating delicate, translucent circular sheets approximately palm-width in diameter.
- Prepare a substantial volume of culinary oil, heating to a precise temperature where droplets sizzle instantaneously upon contact.
- Submerge each gossamer dough disc into the shimmering oil, monitoring transformation into golden, crisp medallions with quick, attentive flipping.
- Extract the bronzed delicacies using a perforated utensil, allowing excess lipids to drain on absorbent paper.
- Craft a luxurious coating by combining granulated sweetener and fragrant spice in a shallow receptacle.
- While still radiating warmth, enrobe each crisp disc in the aromatic sugar mixture, ensuring complete, even coverage.
- Present these delectable morsels immediately, optionally embellishing with a drizzle of amber nectar or traditional piloncillo syrup for enhanced indulgence.
Notes
- Ensure the water is warm, not hot, to activate the yeast without killing it, creating a soft, airy texture.
- Use a candy thermometer for precise oil temperature, preventing soggy or burnt bunuelos.
- For gluten-free options, substitute all-purpose flour with a blend of rice and almond flour, maintaining the crispy exterior.
- Experiment with alternative toppings like powdered sugar, chocolate drizzle, or fruit compote for unique flavor variations.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 9 g
- Sodium: 0.5 g
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg