Zesty, sweet, and utterly addictive, bunuelos are the perfect treat to satisfy your sweet tooth. This recipe brings a piece of Latin American tradition right into your kitchen, with a twist that makes it foolproof and fun to make. Whether you’re a seasoned baker or a newbie, these golden, crispy delights are sure to impress.
Why This Recipe Works
- The combination of flour and cornstarch ensures a light, airy texture that’s crispy on the outside and tender on the inside.
- Frying at the perfect temperature guarantees golden bunuelos without the greasiness.
- A simple syrup coating adds just the right amount of sweetness without overpowering the delicate flavors.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup warm water
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Oil for frying
- 1 cup sugar
- 1/2 cup water
- 1 cinnamon stick
Equipment Needed
- Mixing bowls
- Rolling pin
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. In another bowl, mix the warm water, egg, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a damp cloth for easier rolling.
Step 2: Roll and Cut the Dough
Divide the dough into small balls. On a floured surface, roll each ball into a thin circle, about 1/8 inch thick. You can use a cookie cutter for uniform shapes or keep them rustic. Tip: If the dough sticks, lightly flour the rolling pin and surface.
Step 3: Fry to Perfection
Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the bunuelos in batches, turning once, until they are golden brown, about 2 minutes per side. Use a slotted spoon to transfer them to paper towels to drain. Tip: Maintain the oil temperature to ensure even cooking.
Step 4: Make the Syrup
In a small saucepan, combine the sugar, water, and cinnamon stick. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened. Remove the cinnamon stick.
Step 5: Coat and Serve
While the bunuelos are still warm, drizzle them with the syrup or dip them briefly. Serve immediately for the best texture.
Tips and Tricks
For an extra flavor boost, add a teaspoon of orange zest to the dough. If you prefer a less sweet version, reduce the sugar in the syrup by half. To keep bunuelos crispy, avoid stacking them; instead, spread them out on a wire rack. For a festive touch, sprinkle with powdered sugar or cinnamon sugar before serving. Remember, the key to perfect bunuelos is not overworking the dough and keeping the oil at a consistent temperature.
Recipe Variations
- Cheese Bunuelos: Add 1/2 cup grated queso fresco to the dough for a savory twist.
- Chocolate Bunuelos: Mix in 2 tbsp cocoa powder into the dry ingredients and serve with chocolate syrup.
- Fruit-Filled Bunuelos: Place a teaspoon of fruit preserves in the center of each dough circle before frying.
- Spiced Bunuelos: Add 1/2 tsp ground cinnamon and 1/4 tsp nutmeg to the dough for a warm flavor.
Frequently Asked Questions
Can I bake bunuelos instead of frying? While traditional bunuelos are fried, you can bake them at 375°F for about 15 minutes. However, they won’t be as crispy.
How do I store leftover bunuelos? Store them in an airtight container at room temperature for up to 2 days. Reheat in the oven to crisp them up.
Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 24 hours. Let it come to room temperature before rolling.
Summary
This bunuelo recipe is a delightful way to bring a taste of tradition into your home. With simple ingredients and easy steps, you’ll create a treat that’s crispy, sweet, and utterly irresistible.