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Buñuelos (Mexican Fritters)Posted by Muy Bueno
 33 comments » |
These golden, crispy-sweet, tortilla-like fritters are sprinkled with cinnamon and sugar or topped with syrup. My grandma made these treats but never called them “buñuelos”. My grandma’s recipe was basically the same as her flour tortilla recipe and we drizzled them with miel virgen (honey). I still remember licking my sticky fingers wanting more.
While in college I remember seeing them in a Mexican grocery store around the holidays and said, “Hey, my grandma makes those!” I didn’t know there was a specific name for them.
Now my mother has come up with her very own recipe and is adding them to her wonderful gift giving treats for Christmas this year. I think I gained about five pounds in the Muy Bueno test kitchen sampling three different recipes. The recipe below was the clear winner and we invite you to make these tasty treats for your family and friends this Christmas season.
Like tamales, buñuelos are a part of our table at Christmas time.
Buñuelos (Mexican Fritters)
Yield: 20 Buñuelos
Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¾ cup milk
¼ cup butter
1 teaspoon vanilla
2 beaten eggs
Canola or vegetable oil for frying
Sugar coating
1 cup sugar
1 teaspoon cinnamon
Directions:
In a mixing bowl combine flour, baking powder, salt, and cinnamon.
In a saucepan heat milk, butter, and vanilla and bring to a boil.
In a separate bowl, mix the eggs, then add the scrambled eggs to the warm milk mixture and whisk quickly.
Add the liquid mixture to dry ingredients and mix well.
Knead dough on lightly floured surface 2 to 3 minutes until smooth.
After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.
Lay out all the thin tortilla flats on a tablecloth and let them dry. Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.
Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.
While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.
Enjoy with a cup of warm champurrado.
Photography by Jeanine Thurston
Pssst…don’t forget to order the 2011 Muy Bueno Calendar here.
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These look delicious!
How long do you let them dry before frying them? Can the tortilla flats be made ahead, then fried right before serving?
muybuenocookbook replied: — December 9th, 2010 @ 1:13 pm
Hola Michelle! Drying time is not a necessary step, so it can be skipped. My mom says its just best because the tortillas don’t puff up/bubble as much. You can totally let them sit out as long as you want. The last time we made them we let them sit out four hours. Best of luck with them!!!
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this recipe sounds about right but an extra tip add freshed squeezed orange juice and orange zest. It adds so much flavor
muybuenocookbook replied: — January 2nd, 2011 @ 3:27 pm
Angela: The orange juice and orange zest sound fantastic! I will give that a try next time and suggest it to my mom. Wish I would have seen this on NYE when I made them last. Thanks for your comment and I will keep in touch next time I make them
My grandmother use to make every Christmas and New Year but she use to dunk them in a syrup. Have you heard of that? Do you happen to have a recipe for the syrup?
Nataly Mora replied: — December 31st, 2011 @ 4:08 pm
The syrup is just made with pilloncillo and canela and a little bit of water (depending on the consistency you want)
I wanted to let you know I was directed to this site from the Pioneer Woman’s site. I made these bunuelos last night and they were wonderful! I also added a scoop of vanilla ice cream and poured a little bit of honey on top! My husband couldn’t get enough of them! Also, instead of flattening all the balls out (by the way, I couldn’t find my rolling pin and had to used a floured wine bottle) I put about 10 of them in a zip lock and refrigerated in hopes they will be fine to fry up later.
Thanks!!
muybuenocookbook replied: — May 6th, 2011 @ 2:15 pm
YUM!!! With ice cream and honey…that sounds delicioso! I bet that was magical!!! I have never thought of using a wine bottle as a rolling pin. Genius! My 2 year old son often runs away and hides my rolling pin – He calls it his drums. Now I have myself a tortilla press and the next time I make bunuelos I will be using my handy dandy press
Oh! And one more thing….the bracelet…Perfect! I have some similar and SO wish I had worn them yesterday for Cinco de Mayo.
me encantan los buñuelos con mucha miel de piloncillo!
Me encantaron sus recetas
Thanks for sharing!
muybuenocookbook replied: — December 5th, 2011 @ 11:29 am
Gracias Maggie. Mmm con piloncillo! Que rico!
I also use a wine bottle as a rolling pin – thought I was the only one! I haven’t had bunuelos since I was a young child – will be trying these on Christmas Eve (you just brought back so many memories!).
muybuenocookbook replied: — December 5th, 2011 @ 11:28 am
Yay Rose! Wine bottles work great. LOL! We can’t wait to hear about your bunuelos adventure on Christmas Eve. Best of luck.
My father’s birthday was January first and every new year’s eve my mom would make bunelos and hot chocolate. They have both been gone for many years now but I miss the tradition. I think I will bring it back this year. Thanks so much for the recipe. I can smell them now. Merry Christmas and happy new year.
Rebeca Wallace
muybuenocookbook replied: — December 18th, 2011 @ 4:52 pm
Aw Rebeca, I hope these recipes warm your tummy and your heart. Many blessings! Feliz Navidad!
I just made them an hour ago, but I was given an older receipt that includes 1 tbsp of sugar in the dough in 2 cups flour. Did you forget the sugar in your receipt? Or it doesn’t need it?
Muy Bueno Cookbook replied: — December 22nd, 2011 @ 12:52 am
We don’t use sugar in our recipe but you are welcome to try it. Let us know how it turns out. There are so many versions of this recipe and this is just how we make them. We like the sugar to be on the outside with the cinnamon. Happy cooking!
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My Sister in Houston, Olga Gonzalez Garcia prepared the most delicious meals this Christmas Eve past and she included the traditional Bunuelos pastry. I have had them since early childhood with grandma, mamma, y hermanas…..
muybuenocookbook replied: — January 3rd, 2012 @ 10:07 pm
Hi Edward, so happy to hear you have such a wonderful tradition with your familia. Thanks for stopping by!
Just found your wonderful website last week when my husband and I were looking for a recipes for bunuelos. Found the recipe easy to follow we celebrate a very late Christmas holiday with some relatives and my husband said we would bring desert. We both work together on the dough I ended up rolling them out and he did all the frying , leaving me to sprinkle them with the sugar. They came out perfect when the other guest saw them they shouted out wow, yummy who made the bunuelos. Thank you so much for your website. I’m making a list right now for your tortilla soup one of my favorite.
Muy Bueno Cookbook replied: — January 31st, 2012 @ 7:11 am
Linda, we are glad you found our site too. It’s always great to hear that our recipes are easy to follow and that you get the same delicious results we do. Bunuelos are always a fav at our house too. Let us know how your tortilla soup turns out. Bienvenida amiga to all that is muy bueno….
CAN I OMIT THE CINNAMON TO MAKE FLOUR TORTILLAS?
muybuenocookbook replied: — January 27th, 2012 @ 2:14 pm
Hola Rachel: You only need flour, baking powder, salt, lard, and water to make tortillas. Sorry we do not have a recipe on our blog yet.
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I like to make these and let them melt in my mouth and drip down my throat. Anyway to increase my pleasure?
Hola!
Me encanta bunuelos(:
I am currently a freshman in high school, and making these was an extra credit assignment in my Spanish I class. Unfortunately, I didn’t make them but later that night decided to try the recipe for myself and my family.
We all LOVE them!!!(:
Gracias!!
Muy rica!!!(:
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