Bunuelos

by Christina J. Tovar, posted on 2009-01-15 22:09:27

Buñuelos are an antojo commonly served in Mexico. They are made of yeast that is deep fried and covered in cinnamon and sugar. Other Latin American countries also have bunuelos. However, they vary from country to country. Bunuelos are typically sold at fairs, carnivals, and Christmas events such as posadas or pastorelas. My grandmother always makes them at Christmas time and I can’t seem to get enough of these. Here’s one recipe you might want to try out:

BUNUELOS 

3 1/3 c. all-purpose flour, sifted 
1 tsp. salt 
1 1/2 tsp. baking powder 
1 1/2 tbsp. sugar 
1/4 cup butter 
2 eggs 
1/2 cup milk 

Sift flour, salt, baking powder, and sugar into bowl. Add butter and mix well until the consistency of coarse meal. Beat eggs with milk and pour into flour mixture. Stir together until one mass.

Put dough on board and knead lightly for 2-3 minutes, or until smooth. Cut dough into balls the size of marbles and let stand for 15 minutes.

Roll each ball into a thin pancake on floured board. Put hole in center and press between waxed paper until ready to fry. Fry in hot fat until puffy and brown. Drain; coat with sugar coating.

SUGAR COATING:

1 c. sugar 
1 tsp. cinnamon 

Mix sugar and cinnamon in paper bag. Reheat bunuelos in 250 degree oven for 5 minutes, then shake one at a time in bag to coat.

Quick Tip – When my grandmother is in a hurry, she uses won ton wraps to make the bunuelos. After they are deep fried she then coats them with cinnamon and sugar.

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