Easy Bunuelos Recipe (Only 4 Ingredients)

Easy Bunuelos Recipe (Only 4 Ingredients)

Try bunuelos sprinkled with cinnamon and sugar for a festive treat! Once fried, this golden-brown fritter has a light and airy texture with just the right amount of crispiness.

5 from 54 votes

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Prep Time 15

Cook Time 10

Rest time 30

Total Time 55

Course Dessert

Cuisine Mexican, Vegan

Servings 8 bunuelos

Calories 226 kcal

Equipment

Mixing bowls
Tortilla press or rolling pin
Large pot
Tongs

Ingredients

US Customary - Metric

Bunuelos

For frying

▢ 1-2 cups neutral vegetable oil (canola, peanut, corn, etc.)

Coating

▢ 6 tablespoons cane sugar
▢ ½ tablespoon cinnamon

Instructions

Dough

Sift the flour and baking powder into a large mixing bowl. Add the salt and whisk together. Add the melted coconut oil and water to the dry ingredients and mix.
Transfer the dough to a lightly floured surface. Knead it to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep kneading for 10-15 minutes, or until the dough is smooth and elastic.
If the dough appears too crumbly, add water 1 tablespoon at a time. If it's too sticky, similarly add a little flour while continuing to knead.

Rolling

Cut the ball of dough into ~8 smaller pieces. Roll each piece of dough in between your palms until smooth and then flatten slightly. Once they are rolled and flattened, cover with a towel to rest for 30 minutes.
In the meantime, line a tray or plate with paper towel, mix the cinnamon and sugar in a bowl, and add 1-2 inches of neutral vegetable oil to a large stockpot for frying the bunuelos.
If you have a tortilla press, line it with 2 pieces of plastic. Lightly flour each side of a dough disc and place it in the center of the press. Press down to form thin tortillas. Alternatively, use a rolling pin on a floured surface. Finish stretching the buñuelo on a clean tea towel over your knee or the bottom of a large bowl until it is almost see-through.

Frying

Heat oil to 350-375°F, or until a piece of dough sizzles and floats to the top. Add one buñuelo at a time and fry for 30-45 seconds per side, or until golden brown. Push down on the buñuelo with a spoon or spatula while it's frying to keep the bubbles from expanding too much.
Transfer the cooked bunuelos to the paper towel-lined plate or tray to absorb excess oil. Sprinkle each side with the cinnamon-sugar mixture. Repeat until all the bunuelos are cooked, then serve immediately. Happy eating!

Notes

Dough hydration: Humidity and flour type can affect how much water your dough will require, so go off how it feels. It should feel slightly tacky but easy to work with.

Frying in batches: Fry the bunuelos one at a time to maintain a consistent oil temperature and to avoid overcrowding the pan.

Testing oil readiness: If you don't have an oil thermometer, drop a small piece of dough into the oil to test if it's ready. If it sizzles and floats to the surface, the oil is at the right temperature.

Keep them fresh: If you're not serving them immediately, keep the bunuelos warm and crispy in a 250-degree Fahrenheit oven. Avoid stacking them, as this can make them soggy.

Sifting the flour and baking powder provides a smooth, lump-free dough, which is essential in creating the signature delicate texture of bunuelos.

Proper kneading develops gluten, giving the fritters structure. To correctly knead dough, press it with the heels of your hands, pushing it away from you, then fold it back over itself, giving it a quarter turn each time.

This resting period allows the gluten to relax, making the dough more pliable and easier to work with when stretching.

Maintaining the oil temperature is key. Too hot, and the bunuelos will burn. Too cool, and they'll absorb too much oil and become greasy. I recommend using a deep-fry thermometer to measure the temperature accurately.

Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

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