Buñuelos

Sweet, Crispy Fried Pastries – A Latin American Favorite

Buñuelos are delicious, golden, fried dough treats enjoyed across many Latin American countries, Spain, and even the Middle East. They are typically served as a dessert or snack and are especially popular around holidays and festive occasions. The outside is crispy and light, while the inside is tender and often sweetened with sugar, honey, or syrup.

While each region has its own twist on the recipe, this version is a simple, classic approach. Buñuelos are easy to make and are guaranteed to become a favorite at your next celebration or casual gathering!

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp sugar
• 1/2 cup warm water (you can also use milk for a richer dough)
• 1 large egg
• 2 tbsp butter or vegetable oil (melted)
• 1 tsp vanilla extract

For frying:

• Vegetable oil (for deep frying)

For the syrup (optional but recommended):

• 1/2 cup honey
• 1/4 cup water
• 1 tsp cinnamon (optional)

For dusting:

• 1/4 cup sugar
• 1/2 tsp cinnamon

• Instructions:

  1. Prepare the dough:
     • In a large bowl, whisk together the flour, baking powder, salt, and sugar.
     • Make a well in the center and add the egg, melted butter, and vanilla extract.
     • Gradually add the warm water, mixing until the dough comes together. You want a soft, slightly sticky dough. If it’s too dry, add a little more water (or milk).
     • Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
     • Cover the dough with a damp towel and let it rest for about 30 minutes.
  2. Prepare the syrup (optional):
     • In a small saucepan, combine the honey, water, and cinnamon (if using).
     • Heat over medium-low heat, stirring occasionally, until the syrup is warmed through and slightly thickened (about 5 minutes).
     • Set aside and keep warm.
  3. Heat the oil:
     • In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat. The oil should reach around 350°F (175°C).
  4. Shape the buñuelos:
     • Once the dough has rested, break off small portions (about the size of a golf ball) and roll them into smooth balls.
     • Flatten each ball slightly with your palms to form a small disc. You can also roll the dough out thinly with a rolling pin and cut out circles using a glass or cookie cutter.
  5. Fry the buñuelos:
     • Carefully drop the dough discs into the hot oil. Fry them in batches, turning them with a slotted spoon until they are golden brown and crispy on both sides (about 2-3 minutes per side).
     • Remove the buñuelos from the oil and place them on a paper towel-lined plate to drain any excess oil.
  6. Finish and serve:
     • While still warm, dust the buñuelos with a mixture of sugar and cinnamon.
     • If using the honey syrup, drizzle the syrup over the warm buñuelos or serve it on the side for dipping.

     • Serving Suggestions:

       • Buñuelos are best enjoyed fresh and warm.
       • You can serve them with a side of whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream for an extra indulgent treat.

       • Tips:

         • If you prefer a fluffier texture, you can let the dough rest longer, up to an hour.
         • For a variation, you can add orange zest or a bit of anise to the dough for added flavor.
         • In some countries, like Colombia, buñuelos are served with a savory twist, often accompanied by cheese. Feel free to experiment with different fillings!

         Enjoy these sweet, crispy treats with family and friends!