Mini Buñuelos (Mexican Fritters) Recipe

Another of my favorite Mexican traditions is making buñuelos with my mom. Now that I’m away from my parents, this season makes me miss celebrate the holidays with my parents. So I called my mom for the recipe to make buñuelos so I can make them for the first time.  This recipe is from my mom, I hope you enjoy.

These buñuelos are perfect for the holidays, and even for neighbor gifts. I made them in a mini version so they are perfect for the little fingers and great bite size too because they are so delicate! Enjoy them with a cup of coffee!

What are Mexican buenuelos you may say? I always remember bunuels to be part of our Mexican Traditions. My grandma, and aunts made them every year. Many people make them with yeast, anise and served with honey,  ground cinnamon, powder sugar,  or piloncillo (hot sugar cane). Its a little time consuming to make bunuelos since they require a lot of time to dry but the end result is amazing. They taste like a sugar donut but so cisps,  so delicate that and may brake easily . They are normally made of the size of a tortilla but I decided to make them tiny so it was perfect for my daughter to grab.

 

5.0 from 2 reviews

Buñuelos (Mexican Fritters) Recipe
 
Prep time

Cook time

Total time

 

Author:
Serves: 10

Ingredients
  • 1 Beaten Egg
  • 1½ Cup of all purpose or whole wheat flour
  • ½ tsp of orange zest
  • ½ tsp of cinnamon powder
  • ½ tsp of baking powder
  • A pinch of kosher salt
  • 4 tbs of butter
  • ½ cup of milk
  • ½ tsp of vanilla
  • Vegetable Oil for frying
  • Sugar Coating Mix
  • 1 cup of white sugar
  • 1 tsp of ground cinnamon

Instructions
  1. In medium bowl, combine all dry ingredients and set aside.
  2. In a medium sauce pan, add milk, butter, and vanilla and heat up to boil.
  3. Add beaten egg to wet ingredients and mix. Then add wet ingredients to the dry ingredients and mix by hand.
  4. Knead dough in lightly floured surface.
  5. Form about 2 inch balls and using a rolling pin; begin rolling balls into a very thin tortilla.
  6. Set all tortillas to dry in a clean surface. The dryer the buñelo is the less oil it will absorb while frying. Let them to dy for about 3 hrs or until dry.
  7. Meanwhile, in a bowl add 1½ cup of white sugar with 1 tablespoon of ground cinnamon and mix. Set aside.
  8. On a fry pan, add enough oil on a medium/high temp. Carefully add dry buñuelo in the oil, Once it starts forming bubbles turn around and fry until golden brown.
  9. Immediately add sugar mixture to the buñuelo while still warm.

I also made some Buñelos in whole wheat to make it a little healthier. You may use coconut oil as frying too.
Make sure the tortillas are very dry so when frying the buñuelos, they absorb very little oil.

 

 

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