← Nouns Cooking · Mexican

Ingredients

• 250 g plain flour, plus extra for rolling
• 1 tsp Baking powder
• ¼ tsp Salt
• 1 tbsp Sugar
• 1 Eggs
• 30 g Butter, melted
• 100 ml warm water, roughly
• 500 ml vegetable oil, for frying
• 100 g Sugar
• 2 tsp Cinnamon

Method

1. Mix the flour, baking powder, salt and 1 tbsp sugar in a bowl. Add the egg and melted butter, then enough warm water to make a soft, smooth dough. Knead for 5 min until elastic.
2. Divide into 12 balls, brush lightly with oil, cover and rest for 30 min so the dough relaxes and rolls out thin.
3. Mix the 100 g sugar and the cinnamon on a large plate.
4. Roll each ball on a floured surface as thin as you possibly can, about 15–18 cm across; it is fine if it tears a little. Lay the rounds on a cloth without overlapping.
5. Heat 2 cm of oil in a wide frying pan to 180°C (350°F). Fry one buñuelo at a time for about 30 seconds per side, until puffed, blistered and golden.
6. Drain briefly on kitchen paper, then press into the cinnamon sugar on both sides while still hot. Cool on a rack; they crisp as they cool.

Tips

• Quick version: fry small flour tortillas the same way and coat in cinnamon sugar.
• In many homes they are broken into pieces and drenched in warm piloncillo syrup spiced with cinnamon.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal ¡Hola! Jalapeño Kitchen Gidget