Mexican Buñuelos recipe is a traditional dessert enjoyed during festive occasions, such as Christmas and New Year’s, in Mexican cuisine. These crispy, fried pastries are typically coated in cinnamon sugar, offering a delightful contrast between their light, airy texture and the sweetness of the sugar. The Mexican Buñuelos recipe involves creating a simple dough that is rolled out thinly, fried until golden and crispy, and then finished off with a dusting of cinnamon sugar. They are often served as a sweet snack or dessert, perfect for sharing with friends and family.
To make the Mexican Buñuelos recipe, the dough starts with basic ingredients such as flour, baking powder, and salt, which are mixed together before adding a little sugar for sweetness. Once the dry ingredients are combined, a bit of melted butter or shortening is incorporated, followed by water or milk to bring the dough together. The dough should be soft and slightly sticky, but it will become more manageable once rested. Resting the dough for a short period allows it to become more pliable and easier to roll out into thin circles, which is key to achieving the desired crispiness.
Once the dough is rolled out into thin rounds, it’s time to fry them. The Mexican Buñuelos recipe calls for frying the dough in hot oil until golden brown and crispy. The buñuelos should be flipped during frying to ensure they cook evenly. When they are perfectly fried, they should be crisp and light, with a golden colour that indicates they are cooked through. The trick is to maintain the oil at the right temperature to avoid soggy buñuelos, ensuring they remain crunchy once finished.
After the buñuelos are fried, the next step in the Mexican Buñuelos recipe is to coat them with cinnamon sugar. This is usually done by placing the hot buñuelos in a bowl with a mixture of sugar and cinnamon, where they are gently tossed to ensure they are evenly coated. The cinnamon adds a warm, aromatic flavour that complements the sweetness of the sugar and the richness of the fried dough. The result is a perfect balance of crispy, sweet, and aromatic flavours that make Mexican Buñuelos a beloved treat.
Mexican Buñuelos recipe also offers versatility in terms of serving. While the classic version involves just cinnamon sugar, some variations include drizzling buñuelos with syrup or adding a filling, such as caramel or fruit. In some regions of Mexico, the buñuelos are served in syrup made from piloncillo, a type of unrefined cane sugar, which adds a rich, molasses-like flavour. The sweetness of the syrup balances the crispy dough, creating a delicious dessert that’s both indulgent and satisfying.
In conclusion, the Mexican Buñuelos recipe is a cherished dessert that brings warmth and joy to any celebration. Whether enjoyed on a holiday or as an everyday treat, the light, crispy texture of the buñuelos combined with the cinnamon sugar coating makes them an irresistible choice. The Mexican Buñuelos recipe is easy to make and can be enjoyed in a variety of ways, making it a versatile and beloved dish in Mexican culture.
Ingredients For the Mexican Buñuelos Recipe
Water
Anise Seeds
All-purpose Flour
Sugar, granulated
Baking Powder
Salt
Egg
Butter
Vanilla Extract
Vegetable Oil
Sugar
Ground Cinnamon
Cooking Instructions For the Mexican Buñuelos Recipe
Put the anise seeds and boiling water in a small bowl and steep for 15 minutes or until the water cools but is still warm. Save the tea and strain out and discard the seeds.
Mix the flour, baking powder, sugar, and salt in a medium-sized bowl.
Whisk the egg, butter, and vanilla together in a another basin.
Stir in the warm anise tea until a smooth, soft dough forms. Let the dough rest for half an hour under cover.
For the cinnamon sugar, combine the sugar and cinnamon while the dough is resting. Put aside.
Divide the dough into 12 equal portions, each weighing 4 ounces (115 grams), once it has rested. After covering with cling film, give it another 15 minutes or so to rest. Roll the dough as thinly as you can to a diameter of about 7 ½ inches on a floured board. To keep the rolled sections from sticking, you can layer them between parchment sheets.
Place a baking sheet on the counter next to the medium frying pan, lined with paper towels or a wire rack, and heat about 2 inches of oil in the pan. Keep a bowl of cinnamon sugar close at hand.
Fry the buñuelos for a minute or two, pressing down into the oil, until golden brown, at a temperature of around 350°F (180°C). After a minute or two, flip and fry the other side till golden brown. While still hot, sprinkle with cinnamon sugar after transferring to the rack and allowing it drain for a minute. Continue with the other buñuelos.
Helpful Suggestions For the Mexican Buñuelos Recipe
To create the perfect Mexican Buñuelos, attention to the dough consistency and frying process is crucial. When preparing the dough for the Mexican Buñuelos recipe, ensure it is not too sticky or too dry. The dough should be smooth and elastic, but not overly soft. After kneading, allow the dough to rest for at least 30 minutes, which helps it become more pliable and easier to roll out.
Roll the dough thinly, as thinner buñuelos tend to fry up crispier, giving them that delightful crunch. When frying, be sure the oil is hot enough, ideally around 350°F (175°C), to achieve a golden-brown color without overcooking. Avoid overcrowding the pan, as this can cause the oil temperature to drop, resulting in greasy buñuelos. After frying, place them on a paper towel-lined plate to absorb any excess oil. Once the buñuelos are fried, sprinkle them generously with a mixture of cinnamon and sugar while they are still warm.
For an extra twist, you can dip them in syrup or drizzle honey over the top. Additionally, if you’re making a large batch, buñuelos can be easily shaped and stored in a cool place, then fried when needed for a fresh taste. Following these suggestions will help you achieve crispy, flavorful buñuelos every time.
Storage Instructions For the Mexican Buñuelos Recipe
If you have leftover Mexican Buñuelos, proper storage will help maintain their freshness and texture. To store buñuelos, let them cool completely on a wire rack before placing them in an airtight container. This prevents moisture buildup that could make them soggy. Buñuelos can be stored at room temperature for up to 2-3 days.
If you’d like to store them for a longer period, freezing is an excellent option. To freeze the buñuelos, place them on a baking sheet in a single layer and freeze for about 1 hour until they are firm. Once frozen, transfer the buñuelos to a freezer-safe bag or container, where they will keep for up to 3 months. When you’re ready to enjoy them, you can reheat the buñuelos by placing them in a preheated oven at 350°F (175°C) for about 10 minutes or until crispy again.
If you prefer, you can also reheat them in a skillet with a small amount of oil. For extra sweetness, you can add more cinnamon sugar or syrup just before serving. This ensures that your buñuelos stay fresh and flavorful for later enjoyment.
FAQ For the Mexican Buñuelos Recipe
Question: Can I make the Mexican Buñuelos recipe ahead of time?
A: Yes, you can make the Mexican Buñuelos recipe ahead of time. After frying them, store the buñuelos in an airtight container at room temperature for up to 2-3 days. If you want to keep them for longer, freezing is a good option.
Question: What is the best oil for frying the Mexican Buñuelos recipe?
A: The best oil for frying the Mexican Buñuelos recipe is one with a high smoke point, such as vegetable oil, canola oil, or sunflower oil. These oils can handle the heat required for frying without burning.
Question: How do I keep the Mexican Buñuelos recipe crispy?
A: To keep the Mexican Buñuelos recipe crispy, ensure they are fried at the right temperature (around 350°F or 175°C). After frying, place them on a paper towel to drain excess oil, which helps maintain their crispiness.
Question: Can I add flavors to the Mexican Buñuelos recipe?
A: Yes, you can experiment with different flavors for the Mexican Buñuelos recipe. In addition to cinnamon sugar, you can dip them in chocolate sauce, drizzle honey over them, or even try adding a bit of vanilla extract to the dough for added flavor.
Question: Can I bake the Mexican Buñuelos recipe instead of frying them?
A: While frying is the traditional method for making the Mexican Buñuelos recipe, you can bake them for a lighter alternative. Preheat your oven to 350°F (175°C) and bake the buñuelos for about 10-15 minutes until golden brown and crispy.
Easy Mexican Buñuelos Recipe
Ingredients
- ½ cup Water boiling
- 1 tbsp Anise Seeds
- 2 cups All-purpose Flour
- 1 tbsp Sugar granulated
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Egg at room temperature
- 1 tablespoon Butter melted
- 1 tsp Vanilla Extract
- 2 cups Vegetable Oil for frying - add more if necessary
- ¼ cup Sugar granulated
- 1 tbsp Ground Cinnamon
Instructions
- Put the anise seeds and boiling water in a small bowl and steep for 15 minutes or until the water cools but is still warm. Save the tea and strain out and discard the seeds.
- Mix the flour, baking powder, sugar, and salt in a medium-sized bowl.
- Whisk the egg, butter, and vanilla together in a another basin.
- Stir in the warm anise tea until a smooth, soft dough forms. Let the dough rest for half an hour under cover.
- For the cinnamon sugar, combine the sugar and cinnamon while the dough is resting. Put aside.
- Divide the dough into 12 equal portions, each weighing 4 ounces (115 grams), once it has rested. After covering with cling film, give it another 15 minutes or so to rest. Roll the dough as thinly as you can to a diameter of about 7 ½ inches on a floured board. To keep the rolled sections from sticking, you can layer them between parchment sheets.
- Place a baking sheet on the counter next to the medium frying pan, lined with paper towels or a wire rack, and heat about 2 inches of oil in the pan. Keep a bowl of cinnamon sugar close at hand.
- Fry the buñuelos for a minute or two, pressing down into the oil, until golden brown, at a temperature of around 350°F (180°C). After a minute or two, flip and fry the other side till golden brown. While still hot, sprinkle with cinnamon sugar after transferring to the rack and allowing it drain for a minute. Continue with the other buñuelos.
1 comment
Kids love this Mexican dessert.