Bunuelos
Crispy Mexican fried dough discs dusted with cinnamon sugar — a beloved holiday street food with a shatteringly thin, golden exterior. Plan ahead: dough rests 30 minutes before frying.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp granulated sugar
- 1 large egg, beaten
- 2 tbsp unsalted butter, melted
- 1/2 cup warm water
- 1 tsp anise seeds
- 4 cups vegetable oil (for frying)
- 1/2 cup cinnamon sugar (1 tsp cinnamon per 1/4 cup sugar), mixed
Instructions
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1
In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt, and 2 tbsp granulated sugar. Stir in 1 tsp anise seeds.
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2
Add 1 beaten large egg and 2 tbsp melted unsalted butter to the flour mixture. Add 1/2 cup warm water a little at a time and knead until a smooth, pliable dough forms. Divide into equal balls (about 12 for a standard batch). Cover and rest for 30 minutes.
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3
On a lightly floured surface, roll each dough ball into a very thin round, about 6 to 7 inches in diameter. The rounds should be nearly translucent.
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4
Heat 4 cups vegetable oil (for frying) in a large deep skillet over medium-high heat to 375°F. Fry one buñuelo at a time, pressing it gently into the hot oil with a spatula, until golden and crispy, about 1 to 2 minutes per side.
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5
Drain on paper towels. While still warm, dust generously with 1/2 cup mixed cinnamon sugar (1 tsp cinnamon per 1/4 cup sugar) on both sides. Serve immediately.