Mexican Buñuelos
Mexican Bunuelos are a traditional Mexican dessert consisting of dough circles coated in a sweet cinnamon sugar coating and deep-fried to a crispy golden perfection.
Yield: 20
Materials
- 3/4 cup whole milk
- 1/4 cup lard room temperature butter is ok too
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground anise
- vegetable oil for frying
To Finish:
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- In a medium saucepan over medium heat, combine the milk and fat.
- After giving the pan a good stir to ensure all of the lard has melted, turn off the heat and let it cool for five minutes.
- Whisk the eggs and vanilla extract together until a custard forms, then let it cool in your stand mixer fitted with a dough hook attachment.
- Combine the flour, baking soda, salt, cinnamon, and anise in a large bowl and whisk to combine thoroughly.
- Once the stand mixer is operating at a medium speed, add the flour mixture and let the dough come together using the dough hook for 8 to 10 minutes, or until the dough forms a ball and stops clinging to the stand mixer's sides.
- On a baking sheet that has been oiled, roll the dough into 20 balls.
- After 40 minutes, cover and allow to rise.
- Each ball should be formed into a 5-inch circle on a surface dusted with flour. To prevent them from drying out, cover them with a fresh kitchen towel and stack them with some flour sprinkled in between.
- In a big skillet or saucepan, heat the oil to 350–365 degrees, approximately 1 inch deep.
- Add the sugar, nutmeg, and cinnamon to a small basin and stir with a fork while the oil heats up.
- After about 30 seconds on each side, fry each piece of buñuelos until golden brown, and then quickly coat both sides with the sugar mixture.
- Continue with the remaining dough pieces.