Dessertsbiggerbolderbaking4.8
Mexican Buñuelos Recipe
Light, crispy, and dusted with cinnamon sugar, this gorgeous Mexican Buñuelos recipe is the perfect dessert all year round.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- frying pan
- pan
- baking sheet
📝 Preparation Steps
1
In a small bowl combine the boiling water and anise seeds and let steep until the water cools but is still warm, about ⏱️ 15 minutes. Strain out and discard the seeds, reserving the tea.
anise seeds1 tablespoon(10 oz/284 g) all-purpose flour2 cups(½ oz/14 g) butter, (melted)1 tablespoon
2
In a medium bowl combine the flour, sugar, baking powder, and salt.
(10 oz/284 g) all-purpose flour2 cupsbaking powder1 teaspoon(½ oz/14 g) butter, (melted)1 tablespoon
3
In a separate bowl, whisk together the egg, butter, and vanilla and combine.
(10 oz/284 g) all-purpose flour2 cupslarge egg, at room temperature1(½ oz/14 g) butter, (melted)1 tablespoon
4
Add the warm anise tea and mix until a soft and smooth dough is formed. Cover and let the dough rest for ⏱️ 30 minutes.
5
While the dough is resting, mix together the sugar and cinnamon for the cinnamon sugar. Set aside.
(10 oz/284 g) all-purpose flour2 cups(½ oz/14 g) butter, (melted)1 tablespoonground cinnamon1 tablespoon
6
After the dough has rested, divide it into 12 equal portions, each 4 oz/115g. Cover with cling wrap and allow to rest again for about ⏱️ 15 minutes.
7
On a floured surface, roll the dough as thinly as possible to about 7 ½-inches in diameter. You can stack the rolled portions between sheets of parchment to prevent sticking.
8
Heat about 2-inches of oil in a medium frying pan and set up a baking sheet lined with a wire rack or paper towels on the counter next to the pan. Place a bowl of cinnamon sugar nearby.
(10 oz/284 g) all-purpose flour2 cups(½ oz/14 g) butter, (melted)1 tablespoonground cinnamon1 tablespoon
9
When the oil is hot (about 350°F/180°c), fry the buñuelos for a minute or two, pressing down into the oil, until golden brown. Flip and fry the other side for a minute or two, until golden brown.
10
Transfer to the rack and let drain for a minute, and then sprinkle with cinnamon sugar while still hot. Repeat with the remaining buñuelos.
(10 oz/284 g) all-purpose flour2 cups(½ oz/14 g) butter, (melted)1 tablespoonground cinnamon1 tablespoon
11
Best enjoyed straight away! Store cooled buñuelos in an airtight container for up to 1 day.
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