I’ll never forget the day my daughter, Sofia, came home from her friend’s house practically begging me to make something called “boon-yoo-ellos.” It took a bit of back and forth before I realized she was talking about Homemade Buñuelos, those crispy, sweet treats that are a staple in so many Mexican households. She had tried them at her friend’s abuela’s house, and, according to Sofia, they were “the best thing ever!”
I’ll admit, I was a little intimidated at first. I had never made Homemade Buñuelos before, and I wasn’t sure I could live up to the abuela’s version. But Sofia’s enthusiasm was contagious, and I knew I had to give it a try. Plus, the idea of creating something new and delicious for my family was too tempting to resist.
What I discovered was that making Homemade Buñuelos isn’t as complicated as I thought. With a few simple ingredients and a little patience, you can create these delightful fried dough pastries that will have everyone reaching for seconds. The best part? The process of making them together in the kitchen is just as enjoyable as eating them. This Homemade Buñuelos recipe is now a regular in our meal rotation, bringing a little bit of sweetness and a whole lot of joy to our table.
Give this recipe a try for your own family, and I bet you’ll soon discover why Homemade Buñuelos are such a beloved treat!
What You’ll Need
Here’s what you’ll need to whip up a batch of these delightful treats. Trust me, this Homemade Buñuelos ingredient list keeps things simple without sacrificing flavor!
- 2 cups all-purpose flour: I recommend unbleached all-purpose flour for the best texture.
- 1 teaspoon baking powder: This will give your Homemade Buñuelos a little lift.
- 1/2 teaspoon salt: Just a pinch to balance the sweetness.
- 1/4 cup granulated sugar: Adds a touch of sweetness to the dough.
- 2 tablespoons vegetable shortening: This helps create a tender, flaky texture.
- 3/4 cup warm water: Make sure it’s warm, not hot, to activate the gluten in the flour.
- Vegetable oil, for frying: You’ll need enough to fill a large skillet or pot about 1-2 inches deep.
- 1 cup granulated sugar: For coating the Homemade Buñuelos after frying.
- 1 teaspoon ground cinnamon: Mix this with the sugar for a warm, comforting coating.
For the best Homemade Buñuelos, I recommend using high-quality vegetable shortening. It makes a noticeable difference in the texture of the dough. You’ll find everything for this Homemade Buñuelos at your regular grocery store, so no need to make a special trip! This Homemade Buñuelos is forgiving if you need to swap out an ingredient or two. For instance, melted butter can work in place of shortening. My family prefers when I use a little bit of orange zest in the dough of our Homemade Buñuelos for a subtle citrus flavor. It’s a fun twist!
Homemade Buñuelos secret that makes all the difference is to make sure your oil is at the right temperature before frying. Too hot, and they’ll burn on the outside before they cook through. Too cold, and they’ll be greasy. A candy thermometer is your best friend here!
How to Make It
Ready to get started? Here’s how to make these delicious Homemade Buñuelos. It’s easier than you might think!
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make sure everything is evenly distributed.
- Add the shortening: Cut in the vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This will create a tender, flaky crust on your Homemade Buñuelos.
- Add the water: Gradually add the warm water, mixing until a soft dough forms. Be careful not to overmix, as this can make the Homemade Buñuelos tough.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. This step is important for developing the gluten, which will give your Homemade Buñuelos structure.
- Let the dough rest: Place the dough in a lightly oiled bowl, cover, and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out. This Homemade Buñuelos recipe is much easier when you allow for the resting time.
- Prepare the cinnamon sugar: While the dough is resting, combine the sugar and cinnamon in a shallow dish. Set aside.
- Heat the oil: Pour vegetable oil into a large skillet or pot to a depth of about 1-2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
- Divide and roll out the dough: Divide the dough into small balls, about 1-2 inches in diameter. On a lightly floured surface, roll each ball out into a thin circle, about 6-8 inches in diameter. The thinner you roll them, the crispier your Homemade Buñuelos will be.
- Fry the buñuelos: Carefully place one or two Homemade Buñuelos at a time into the hot oil. Fry for about 1-2 minutes per side, or until golden brown and crispy.
- Drain and coat: Remove the Homemade Buñuelos from the oil and place them on a paper towel-lined plate to drain excess oil. While they are still warm, dredge them in the cinnamon sugar mixture, coating them evenly. Your kitchen will smell amazing while this Homemade Buñuelos cooks!
- Serve immediately: Serve your Homemade Buñuelos warm and enjoy!
Here’s where I used to mess up my Homemade Buñuelos – now I always remember to keep a close eye on the oil temperature. If it gets too hot, the Homemade Buñuelos will burn before they cook through. While your Homemade Buñuelos are cooking, you’ll have time to tidy up the kitchen, ensuring a smooth cooking process from start to finish. Don’t worry if your Homemade Buñuelos looks a little rustic – that’s part of their charm! You’ll know your Homemade Buñuelos is ready when they are golden brown and crispy.
Serving Ideas
Serving up these Homemade Buñuelos is where the fun really begins! Everyone reaches for seconds when this Homemade Buñuelos comes out, especially when served with a few of our family’s favorite accompaniments.
My family loves to eat these Homemade Buñuelos warm, right after they’ve been fried and coated in cinnamon sugar. The contrast between the crispy dough and the sweet, warm coating is simply irresistible. We also love to serve them with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs perfectly with the warm, crispy Homemade Buñuelos.
For a truly authentic experience, try serving your Homemade Buñuelos with a drizzle of piloncillo syrup. Piloncillo is a type of unrefined sugar that is commonly used in Mexican desserts. Its rich, caramel-like flavor elevates the Homemade Buñuelos to a whole new level. Find a great Mexican Buñuelos Recipe at https://www.mexicoinmykitchen.com/mexican-bunuelos/.
These Homemade Buñuelos are perfect for those nights when you want something really satisfying! They’re also a great addition to any holiday celebration or family gathering. I often make them for Christmas or Día de Muertos, as they are a traditional treat during these times.
For a fun presentation, try arranging the Homemade Buñuelos on a platter and dusting them with powdered sugar. You can also garnish them with fresh fruit, such as strawberries or raspberries, for a pop of color and flavor. If you happen to have any leftover Homemade Buñuelos (which is rare!), you can store them in an airtight container at room temperature for up to 2 days. However, they are best enjoyed fresh.
We’ve also tried dipping our Homemade Buñuelos in chocolate sauce or Nutella. It’s a decadent twist that the kids absolutely love! I got a lot of feedback from a friend once about adding anise to the dough. He said it’s more like the Spanish Buñuelos of his childhood.
Your Questions Answered
Here are some of the most common questions I get about making Homemade Buñuelos. I hope these answers help you feel confident in your own kitchen!
Yes, you can prepare the dough ahead of time. After kneading, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Allow the dough to come to room temperature before rolling it out and frying.
You can substitute melted butter or coconut oil for the vegetable shortening. Keep in mind that this may slightly alter the flavor and texture of the Homemade Buñuelos.
Store leftover Homemade Buñuelos in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but they will still be delicious the next day. Reheat them in a warm oven for a few minutes to restore some of their crispness.
Piloncillo syrup is a traditional Mexican syrup made from unrefined sugar. It has a rich, caramel-like flavor that is perfect for drizzling over Homemade Buñuelos. You can find piloncillo at most Latin American grocery stores or online.
While it’s possible to bake them, the texture won’t be the same. Homemade Buñuelos are traditionally fried, which gives them their signature crispy texture. If you want to bake them, brush them with melted butter and bake at 375°F (190°C) for about 10-12 minutes, or until golden brown.
Make sure your oil is hot enough (350°F or 175°C) before frying. Also, don’t overcrowd the skillet. Fry only one or two Homemade Buñuelos at a time to maintain the oil temperature. Drain the fried dough pastries on a paper towel-lined plate to remove excess oil.
Absolutely! Feel free to experiment with other spices, such as nutmeg, cardamom, or ginger. Get creative and find your favorite combination! Our family loves Homemade Buñuelos with Piloncillo Syrup, especially with a touch of orange zest.
The Final Word
This Homemade Buñuelos recipe has definitely earned its place in my family’s collection of cherished recipes. Not only are they incredibly delicious, but they also bring back fond memories of Sofia’s first encounter with them at her friend’s house. It reminds me how food can connect us to different cultures and create lasting bonds.
- Don’t skip the resting time: Allowing the dough to rest is crucial for a tender, easy-to-roll dough.
- Keep the oil temperature consistent: Use a candy thermometer to monitor the oil temperature and adjust the heat as needed.
- Fry in small batches: Overcrowding the skillet will lower the oil temperature and result in greasy Homemade Buñuelos.
We’ve tried a few variations over the years, and they’ve all been a hit! One time, we added a pinch of chili powder to the cinnamon sugar mixture for a spicy kick. Another time, we drizzled them with honey instead of piloncillo syrup. My son, Mateo, loves the Easy Buñuelos Recipe version with chocolate sauce, while Sofia prefers them the traditional way, with just cinnamon and sugar. You can even find posts about Sopapillas and Buñuelos: Origins and Variations in New Mexican at https://www.facebook.com/groups/albuquerquefoodies/posts/1274288510429238/.
I encourage you to make this recipe your own. Experiment with different spices, toppings, and serving suggestions. Don’t be afraid to get creative and have fun in the kitchen! I hope that your family loves these Homemade Buñuelos as much as mine does. They are really so good! If you love this, you may also like the flavors of https://momsgate.com/southern-maple-sweet-potato-casserole.
So go ahead, gather your ingredients, and get ready to create some delicious memories with your family. With a little love and a little patience, you’ll be whipping up batches of these irresistible Homemade Buñuelos in no time. Remember that you can find an Authentic Mexican Buñuelos recipe at https://www.muydelish.com/bunuelos/. Happy cooking! While you’re at it, try these https://momsgate.com/ghost-mini-taco-pies or this https://momsgate.com/magic-candy-recipe recipe! You got this!
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Homemade Buñuelos
These crispy, golden-brown buñuelos are a traditional treat, perfect for holidays or any special occasion. Dusted with cinnamon sugar, they’re a delightful and easy-to-make dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 buñuelos
- Category: Dessert
- Method: Fried
- Cuisine: Mexican
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons shortening
- 3/4 cup warm water
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the warm water, mixing until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Cover the dough with a clean kitchen towel and let rest for 30 minutes.
- In a small bowl, combine the sugar and cinnamon for dusting. Set aside.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Divide the dough into 12 equal pieces. Roll each piece into a thin circle, about 6-8 inches in diameter.
- Carefully place one buñuelo at a time into the hot oil and fry for 1-2 minutes per side, or until golden brown and crispy.
- Remove the buñuelos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- While still warm, sprinkle generously with the cinnamon-sugar mixture.
- Serve immediately and enjoy!
Notes
For extra flavor, try adding a hint of orange zest to the dough. You can also drizzle them with honey or chocolate sauce.