Best Honduran Buñuelos Recipe

You will love this Honduran Buñuelos recipe with Spicy Hot Chocolate, which I have had the pleasure of trying during my travels to this country. I learned that Buñuelos are a staple dessert in Honduras, served on special occasions like Christmas and New Year’s Eve. I was fascinated by the simplicity and richness of this sweet treat and willing to share my findings

I must say the first time I a Honduran Buñuelos recipe with Spicy Hot Chocolate, I was impressed with the textures and flavors. The exterior was golden and crispy and the interior was airy and soft with a sweet syrupy glaze. I tasted the sugar and milk and the anise seeds as I bit into one. I chose to attempt to make this delicious dessert in my own kitchen and finally got it right. Now, I’m sharing it with you so you can taste Honduras at home.

Basic ingredients for making Honduran Buñuelos are flour, sugar, milk, eggs and anise seeds. I use All purpose flour and cornstarch to give the Buñuelos a light, airy texture. I combine the dry ingredients in a big bowl first, then the milk, eggs and anise seeds in a large bowl till dough forms. I let the dough rest for more or less a half an hour to unwind the gluten, then simply knead for severminutes till it’s workable and pliable.

Then I warm the oil in a deep frying pan on high heat when it’s hot, I drop little ball of the dough into the oil and fry till golden brown and puffy. I then remove the Buñuelos out of the oil and put them on a paper towel-lined plate to drain excess oil. When the Buñuelos are still warm, I drizzle them with a sweet syrup made of sugar, water, and cinnamon. I like this syrup with the spiciness of the anise seeds and it makes a nice glaze for the Buñuelos.

As I write this article I am excited that you will soon taste my Honduran Buñuelos recipe. I hope you have as much fun making and consuming them as I do, and turn into a standard dessert in your household, as they are in mine. So try this recipe and enjoy the flavors and traditions of Honduras in your own home. I’m certain you will like these Buñuelos as much as I do and they are going to turn into a popular treat for yourself and those you love.

Ingredients For the Honduran Buñuelos recipe with Spicy Hot Chocolate

Buñuelos

Sugar, granulated
Cinnamon, ground
Kosher Salt
All-purpose flour
Baking Powder
Water, warm
Vegetable Oil

Spicy Hot Chocolate

Whole Milk
Cassia bark
Red Pepper Flakes
Bittersweet Chocolate
Dark Brown Sugar
Vanilla Extract
Kosher Salt

Cooking Instructions For the Honduran Buñuelos recipe with Spicy Hot Chocolate

Buñuelos

Mix the sugar and cinnamon together in a medium bowl using a whisk until the ingredients are well mixed. Leave out until you’re ready to use.

Take the salt aside and mix it with 1 cup of warm water until it’s all mixed in.

Put the flour and baking powder in a big bowl and whisk them together. Add the butter to the flour and mix it all together. Using your fingers and palms, press the shortening into the flour until it’s fully mixed in. There shouldn’t be any clumps of shortening left, and the flour should look like wet sand.

Put in ¾ cup of warm, salty water and work it in with your hands until you get a coarse dough. If the dough looks dry, add one to two tablespoons of water at a time until it comes together and is soft and stretchy but not sticky. Spread the dough out on a lightly floured surface and knead it for about 5 minutes, until it is smooth and springy.

Let the dough rest at room temperature for 30 minutes to loosen it up. You can use plastic wrap or reusable food wrap.

Make 12 balls out of the dough. Each ball should weigh about 50g. On a clean, flat surface, roll out each ball into an 8-inch round. Do this with one ball at a time. As you roll out the pieces of dough, cover the rest of the balls with a kitchen towel.

Over high heat, melt 3 cups (600g) of veggie shortening in a medium-sized, heavy skillet (cast iron is best). The shortening should be about 1 inch deep. Continue cooking until an instant-read thermometer reads 375°F. If the oil is hot, carefully place the rounds of dough into it.

Fry them, making sure the sides go down into the oil to cover the top of the buñuelos. It will take about two minutes of cooking until the bottom is golden brown. It will take about two more minutes of cooking on the other side until it is golden brown and crispy. Drain well and put on a baking sheet lined with paper towels. Add a lot of the leftover cinnamon sugar to the buñuelos while they are still hot.

Do the same thing with the rest of the dough rounds until all 12 buñuelos are fried; if needed, add more shortening to the pan for cooking. As the buñuelos are finishing cooking, sprinkle the rest of the cinnamon sugar on top.
Serve right away with a mug of the recipe below spicy hot chocolate.

Hot chocolate with spices

Put the milk, cinnamon, and chile(s) in a big saucepan and heat it over medium-low heat. Cover and stir the mixture every so often so the milk doesn’t boil. Do this for about 15 minutes, or until the cinnamon smells very flowery and sweet.
Add the chocolate, sugar, vanilla, and salt, and mix them together using a whisk. Cook, stirring often, for about 5 minutes, or until the mixture is smooth and creamy and the chocolate is melted.

Helpful Suggestions for the Honduran Buñuelos recipe with Spicy Hot Chocolate

To prepare authentic Honduran buñuelos, combine 5 cups of flour, 1 teaspoon of sugar, 1 teaspoon of baking powder, 1 egg, 2 tablespoons of shortening, and a quarter teaspoon of cinnamon. Gradually add water to form a smooth dough. Shape the dough into small and fry them in hot oil until golden brown. For the spicy hot chocolate, heat 4 cups of whole milk with a cinnamon stick and a small dried chili pepper to infuse the flavors.

Once the milk is warm, remove the spices and whisk in 3.5 ounces of dark chocolate and 3 tablespoons of dark brown sugar until melted and smooth. Serve the buñuelos warm, drizzled with the spicy hot chocolate, or serve the hot chocolate alongside for dipping. This combination offers a delightful contrast between the sweet, crispy buñuelos and the rich, spicy chocolate.

Storage Instructions for the Honduran Buñuelos recipe with Spicy Hot Chocolate

After preparing the buñuelos, al low them to cool completely before storing. Place them in an airtight container at room temperature; they are best consumed within 1-2 days to maintain their crispiness. For longer storage, consider freezing the buñuelos in a single layer on a baking sheet before transferring them to a freezer-safe container; they can be frozen for up to a month.

To reheat, bake the frozen buñuelos in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy. For the spicy hot chocolate, let it cool to room temperature, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionA: ly to prevent scorching. Avoid reheating the hot chocolate multiple times, as this can affect its flavor and texture.

FAQ for the Honduran Buñuelos recipe with Spicy Hot Chocolate

Question: What type of flour is used in the Honduran Buñuelos recipe with Spicy Hot Chocolate?

A: The Honduran Buñuelos recipe with Spicy Hot Chocolate uses A: l-purpose flour to create the dough for the buñuelos.

Question: How can I adjust the spiciness of the hot chocolate in the Honduran Buñuelos recipe with Spicy Hot Chocolate?

A: To adjust the spiciness in the Honduran Buñuelos recipe with Spicy Hot Chocolate, modify the amount or type of chili pepper used during preparation.

Question: Can I prepare the dough for the buñuelos in the Honduran Buñuelos recipe with Spicy Hot Chocolate ahead of time?

A: Yes, you can prepare the dough ahead of time; store it in the refrigerator for up to 24 hours before frying.

Question: What is the best oil for frying the buñuelos in the Honduran Buñuelos recipe with Spicy Hot Chocolate?

A: Vegetable oil is recommended for frying the buñuelos in the Honduran Buñuelos recipe with Spicy Hot Chocolate due to its neutrA: flavor and high smoke point.

Question: How should I serve the buñuelos in the Honduran Buñuelos recipe with Spicy Hot Chocolate?

A: Serve the buñuelos warm, either drizzled with the spicy hot chocolate or with the hot chocolate served A: ongside for dipping.

Best Honduran Buñuelos Recipe

Basic ingredients for making Honduran Buñuelos are flour, sugar, milk, eggs and anise seeds. I use All-purpose flour and cornstarch to give the Buñuelos a light, airy texture. I combine the dry ingredients in a big bowl first, then the milk, eggs and anise seeds in a large bowl till dough forms.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Dessert, Side Dish

Cuisine Honduran

Servings 4 People

Calories 1201 kcal

Ingredients

  

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Buñuelos

• 3/4 cup Sugar granulated
• 1 tbsp Cinnamon ground
• 1 1/2 tsp Kosher Salt
• 3 cups All-purpose flour
• 1 tsp Baking Powder
• 1 cup Water warm
• 6 tbsp Vegetable Oil plus more for frying

Spicy Hot Chocolate

• 4 cups Whole Milk
• 1 three-inch stick Cassia bark
• 1/8 teaspoon Red Pepper Flakes
• 8 ounces Bittersweet Chocolate chopped
• 1/4 cup Dark Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 pinch Kosher Salt

Instructions

 

Buñuelos

• Mix the sugar and cinnamon together in a medium bowl using a whisk until the ingredients are well mixed. Leave out until you're ready to use.
• Take the salt aside and mix it with 1 cup of warm water until it's all mixed in.
• Put the flour and baking powder in a big bowl and whisk them together. Add the butter to the flour and mix it all together. Using your fingers and palms, press the shortening into the flour until it's fully mixed in. There shouldn't be any clumps of shortening left, and the flour should look like wet sand.
• Put in ¾ cup of warm, salty water and work it in with your hands until you get a coarse dough. If the dough looks dry, add one to two tablespoons of water at a time until it comes together and is soft and stretchy but not sticky. Spread the dough out on a lightly floured surface and knead it for about 5 minutes, until it is smooth and springy.
• Let the dough rest at room temperature for 30 minutes to loosen it up. You can use plastic wrap or reusable food wrap.
• Make 12 balls out of the dough. Each ball should weigh about 50g. On a clean, flat surface, roll out each ball into an 8-inch round. Do this with one ball at a time. As you roll out the pieces of dough, cover the rest of the balls with a kitchen towel.
• Over high heat, melt 3 cups (600g) of veggie shortening in a medium-sized, heavy skillet (cast iron is best). The shortening should be about 1 inch deep. Continue cooking until an instant-read thermometer reads 375°F. If the oil is hot, carefully place the rounds of dough into it. Fry them, making sure the sides go down into the oil to cover the top of the buñuelos. It will take about two minutes of cooking until the bottom is golden brown. It will take about two more minutes of cooking on the other side until it is golden brown and crispy. Drain well and put on a baking sheet lined with paper towels. Add a lot of the leftover cinnamon sugar to the buñuelos while they are still hot.
• Do the same thing with the rest of the dough rounds until all 12 buñuelos are fried; if needed, add more shortening to the pan for cooking. As the buñuelos are finishing cooking, sprinkle the rest of the cinnamon sugar on top.
• Serve right away with a mug of the recipe below spicy hot chocolate.

Hot chocolate with spices

• Put the milk, cinnamon, and chile(s) in a big saucepan and heat it over medium-low heat. Cover and stir the mixture every so often so the milk doesn't boil. Do this for about 15 minutes, or until the cinnamon smells very flowery and sweet.
• Add the chocolate, sugar, vanilla, and salt, and mix them together using a whisk. Cook, stirring often, for about 5 minutes, or until the mixture is smooth and creamy and the chocolate is melted.

Nutrition

Serving: 1gCalories: 1201kcalCarbohydrates: 166gProtein: 21gFat: 51gSaturated Fat: 20gPolyunsaturated Fat: 13gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 33mgSodium: 1097mgPotassium: 819mgFiber: 8gSugar: 84gVitamin A: 448IUVitamin C: 0.1mgCalcium: 443mgIron: 8mg

Keyword flour

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