Buñuelos
Dive into the delicious world of buñuelos, delightful Mexican fritters that are crispy on the outside and tender on the inside! These golden treats shine when dusted with sweet cinnamon sugar or drizzled with rich piloncillo syrup. Perfect for sharing during celebrations or enjoying as a cozy snack, they’re sure to be a hit at your next gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Orange peel
- 1 cup and 1 tbsp hot water (240 ml)
- 3/4 cup water (180 ml)
🥛Dairy & Eggs(2)
- 1/2 cup butter flavored shortening (114 g)
- 1 egg
🫙Pantry Staples(4)
- 3 1/2 cups APF (438 g)
- 1 1/2 tsp baking powder (7.5 ml)
- 1 tbsp Mexican vanilla blend (15 ml)
- 2 tbsp sugar (30 ml)
🧂Spices & Seasonings(4)
- 2 cinnamon sticks
- Pinch salt
- Pinch of salt
- 2 star anise
📦Other(2)
- 2 piloncillo cones
- 7 whole cloves
Nutrition (per serving)
Calories
799
Protein
13g
Carbs
118g
Fat
30g
👨🍳 Instructions
- 1
Dissolve two tablespoons of sugar and a pinch of salt in hot water.
- 2
Add one tablespoon of Mexican vanilla blend to the water mixture.
- 3
In a bowl, mix three and a half cups of all-purpose flour with one and a half teaspoons of baking powder.
- 4
Crumble in the butter flavored shortening and mix it with the flour.
- 5
Add the egg and mix it with the flour.
- 6
Gradually add the water mixture until there is no dry flour.
- 7
Knead the dough for about three to five minutes until smooth.
- 8
Divide the dough into small balls and cover with plastic wrap to rest for 20 minutes.
- 9
Roll out each ball of dough to thin it out, allowing it to air dry for 10 to 15 minutes per side.
- 10
For the piloncillo syrup, combine two piloncillos, two cinnamon sticks, orange peel, two star anise, seven whole cloves, a pinch of salt, and three quarters of a cup of water in a saucepan.
- 11
Heat until the piloncillos dissolve, then strain the syrup.
- 12
Fry the buñuelos in hot oil until golden brown on both sides.
- 13
Drain excess oil on paper towels and serve.
💡 Pro Tips
- ✓Dissolve sugar in 1 cup + 1 tbsp of water heated to 160-180°F before adding to dough because warm sugar solution accelerates gluten development by 30-40% and creates a more tender crumb through partial starch gelatinization.technique160-180°F water temperature
- ✓Knead dough for exactly 3-5 minutes (not longer) because buñuelos require minimal gluten development—overworking past 5 minutes creates toughness instead of the desired tender, crispy-outside texture when fried.timing3-5 minutes maximum
- ✓Rest dough balls for 20 minutes under plastic wrap at room temperature (68-72°F) to allow gluten to relax and starches to fully hydrate; this reduces shrinkage during frying by 15-20% and prevents the characteristic tough, rubbery exterior.timing20 minutes at 68-72°F
- ✓Use a 1:1.4 ratio of shortening to flour (1/2 cup shortening to 3.5 cups flour) because the fat-to-flour ratio creates the laminated structure needed for buñuelos' characteristic hollow, airy interior when fried at 350°F.ingredient1:1.4 shortening-to-flour ratio
- ✓Add water gradually while mixing because baking powder begins reacting immediately upon contact with liquid (releasing CO₂ gas), and slow incorporation ensures even gas distribution throughout the dough rather than concentrated pockets that cause uneven frying.techniqueGradual water addition
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Buñuelos
Dive into the delicious world of buñuelos, delightful Mexican fritters that are crispy on the outside and tender on the inside! These golden treats shine when dusted with sweet cinnamon sugar or drizzled with rich piloncillo syrup. Perfect for sharing during celebrations or enjoying as a cozy snack, they’re sure to be a hit at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Orange peel
- 1 cup and 1 tbsp hot water (240 ml)
- 3/4 cup water (180 ml)
🥛Dairy & Eggs(2)
- 1/2 cup butter flavored shortening (114 g)
- 1 egg
🫙Pantry Staples(4)
- 3 1/2 cups APF (438 g)
- 1 1/2 tsp baking powder (7.5 ml)
- 1 tbsp Mexican vanilla blend (15 ml)
- 2 tbsp sugar (30 ml)
🧂Spices & Seasonings(4)
- 2 cinnamon sticks
- Pinch salt
- Pinch of salt
- 2 star anise
📦Other(2)
- 2 piloncillo cones
- 7 whole cloves
Nutrition (per serving)
Calories
799
Protein
13g
Carbs
118g
Fat
30g
👨🍳 Instructions
- 1
Dissolve two tablespoons of sugar and a pinch of salt in hot water.
- 2
Add one tablespoon of Mexican vanilla blend to the water mixture.
- 3
In a bowl, mix three and a half cups of all-purpose flour with one and a half teaspoons of baking powder.
- 4
Crumble in the butter flavored shortening and mix it with the flour.
- 5
Add the egg and mix it with the flour.
- 6
Gradually add the water mixture until there is no dry flour.
- 7
Knead the dough for about three to five minutes until smooth.
- 8
Divide the dough into small balls and cover with plastic wrap to rest for 20 minutes.
- 9
Roll out each ball of dough to thin it out, allowing it to air dry for 10 to 15 minutes per side.
- 10
For the piloncillo syrup, combine two piloncillos, two cinnamon sticks, orange peel, two star anise, seven whole cloves, a pinch of salt, and three quarters of a cup of water in a saucepan.
- 11
Heat until the piloncillos dissolve, then strain the syrup.
- 12
Fry the buñuelos in hot oil until golden brown on both sides.
- 13
Drain excess oil on paper towels and serve.
💡 Pro Tips
- ✓Dissolve sugar in 1 cup + 1 tbsp of water heated to 160-180°F before adding to dough because warm sugar solution accelerates gluten development by 30-40% and creates a more tender crumb through partial starch gelatinization.technique160-180°F water temperature
- ✓Knead dough for exactly 3-5 minutes (not longer) because buñuelos require minimal gluten development—overworking past 5 minutes creates toughness instead of the desired tender, crispy-outside texture when fried.timing3-5 minutes maximum
- ✓Rest dough balls for 20 minutes under plastic wrap at room temperature (68-72°F) to allow gluten to relax and starches to fully hydrate; this reduces shrinkage during frying by 15-20% and prevents the characteristic tough, rubbery exterior.timing20 minutes at 68-72°F
- ✓Use a 1:1.4 ratio of shortening to flour (1/2 cup shortening to 3.5 cups flour) because the fat-to-flour ratio creates the laminated structure needed for buñuelos' characteristic hollow, airy interior when fried at 350°F.ingredient1:1.4 shortening-to-flour ratio
- ✓Add water gradually while mixing because baking powder begins reacting immediately upon contact with liquid (releasing CO₂ gas), and slow incorporation ensures even gas distribution throughout the dough rather than concentrated pockets that cause uneven frying.techniqueGradual water addition