Hey there, fellow food lovers! Nyla here, ready to whisk you away on another delicious flavor adventure! I’m beyond thrilled to share one of my absolute favorite treats with you: Homemade Buñuelos! Get ready for crispy, golden perfection, dusted with cinnamon and sugar – it’s pure comfort food magic!
I’ve been experimenting with different recipes for years. This Homemade Buñuelos recipe is now perfected, ready to bring joy to your kitchen. These aren’t your average fried treats; they’re a taste of tradition with a sprinkle of Grill Drip flair!
I remember the first time I made these for a game night with friends. The reactions were priceless! Everyone was doing a little happy dance with each bite. That’s when I knew this Homemade Buñuelos recipe was something special. It turns every meal into a celebration!
This Homemade Buñuelos recipe is all about creating those moments. The moments of pure joy with every mouthful. Ready to join me on this flavor adventure? Let’s get started!
INGREDIENTS You Need
This Homemade Buñuelos recipe is all about simple ingredients that come together to create something truly spectacular. Don’t let the idea of frying scare you – it’s easier than you think!
Here’s what you’ll need:
- 2 cups all-purpose flour: This is the base of our dough, giving us that perfect crispy texture. You can grab this during your normal shopping trip.
- 1 teaspoon baking powder: Helps to give the Homemade Buñuelos a little lift.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to the dough itself.
- 2 tablespoons vegetable shortening: This makes the dough extra tender. If you don’t have shortening, butter works great too!
- 3/4 cup warm water: This brings the dough together.
- Vegetable oil, for frying: You’ll need enough to fill your pan about 1-2 inches deep.
- 1/2 cup granulated sugar: For coating the Homemade Buñuelos.
- 1 tablespoon ground cinnamon: Adds that warm, comforting spice we all love. I love adding a bit more cinnamon for that extra kick!
This Homemade Buñuelos ingredient list is all about flavors that just belong together. These flavors create a satisfying treat that’s perfect for any occasion.
Here’s my Homemade Buñuelos secret weapon: a pinch of nutmeg in the cinnamon-sugar mixture! It adds a little warmth and depth. Feel free to experiment and make it your own! Store any leftover cinnamon-sugar in an airtight container for next time.
Let’s Make Some!
Alright, fellow food lovers, it’s time to get our hands floury and make some Homemade Buñuelos! This is my favorite part – watch the magic happen!
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar. This ensures everything is evenly distributed.
- Add shortening: Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. I like to get in there with my hands for this step!
- Add water: Gradually add the warm water, mixing until a dough forms. It should be slightly sticky but not too wet. Don’t worry if your dough looks a little shaggy at first – it’ll come together!
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. In my kitchen, this usually takes about 6 minutes.
- 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 is where the magic starts happening!
- Prepare cinnamon sugar: While the dough is resting, mix together the sugar and cinnamon in a shallow dish. Set aside.
- Heat the oil: In a large, heavy-bottomed skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). A thermometer is your best friend here!
- 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. The thinner, the crispier!
Making Traditional Mexican Bunuelos is about connecting with family. It’s something to bring the whole family together and have fun!
- Fry the buñuelos: Carefully place each circle of dough into the hot oil, one at a time. Fry for about 1-2 minutes per side, or until golden brown and crispy. While your Homemade Buñuelos are doing their thing, get ready for some incredible aromas!
- Drain excess oil: Remove the fried Homemade Buñuelos from the oil and place them on a wire rack lined with paper towels to drain excess oil. Don’t overcrowd the pan – work in batches!
- Coat with cinnamon sugar: While the Homemade Buñuelos are still warm, immediately coat them in the cinnamon-sugar mixture. Make sure they’re evenly coated for maximum flavor!
- Serve and enjoy: Serve your Homemade Buñuelos warm and enjoy! Trust me, these won’t last long!
How to Serve Up This!
This Homemade Buñuelos recipe isn’t just a treat; it’s an experience. There are endless ways to enjoy these crispy, sweet delights. People literally do happy dances when this Homemade Buñuelos hits the table!
I love serving Homemade Buñuelos warm with a scoop of vanilla ice cream and a drizzle of honey. The warm-cold contrast is simply divine! It pairs perfectly with a cup of hot Mexican chocolate too.
This Homemade Buñuelos is perfect for those weeknight dinners that need to be special! Or for a festive dessert during the holidays. Presentation matters, so arrange the Homemade Buñuelos on a pretty platter and dust with extra cinnamon sugar.
Want to get creative? Try dipping your Homemade Buñuelos in chocolate sauce or caramel! I’ve even experimented with a savory version, using chili powder and cumin instead of cinnamon and sugar.
Have leftover Homemade Buñuelos? Crumble them over yogurt or ice cream for a crunchy topping! You can also use them to make a delicious trifle or bread pudding.
For another weeknight winner, check out this Caramel Apple Cheese Ball. It’s perfect for those easy snack nights.
These crispy treats remind me of other bold flavor favorites. If you’re loving this comfort food twist, you’ll go crazy for Chicken Cordon Bleu Soup.
FAQs:
Got questions about making Homemade Buñuelos? Don’t worry, I’ve got you covered! Here are some frequently asked questions (and my enthusiastic answers!):
Will kitchen newbies succeed with this Homemade Buñuelos?
Absolutely! This Homemade Buñuelos recipe is surprisingly easy to follow. Just take your time and follow the instructions, and you’ll be enjoying crispy, golden goodness in no time!
What if I mess up my Homemade Buñuelos? (Spoiler: it’ll still taste incredible!)
Hey, we all make mistakes! If your Homemade Buñuelos aren’t perfectly round or crispy, don’t sweat it. They’ll still taste amazing! Just embrace the imperfections – that’s what makes them unique!
How can I prep this Homemade Buñuelos for busy weeknights?
You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling it out. You could even make a big batch on Sunday and just fry up a few each night during the week for a sweet treat!
Can I bake these instead of frying them?
While frying gives them the best texture, you can bake them at 375°F (190°C) for about 10-12 minutes, or until golden brown. They won’t be as crispy, but they’ll still be delicious!
What kind of oil should I use for frying?
Vegetable oil, canola oil, or peanut oil all work well. You want an oil with a high smoke point.
How do I store leftover Homemade Buñuelos?
Store leftover Homemade Buñuelos in an airtight container at room temperature. They’re best enjoyed within a day or two.
Why are my Homemade Buñuelos not crispy?
Make sure your oil is hot enough. Also, don’t overcrowd the pan. Frying in batches will help maintain the oil temperature and ensure crispy Homemade Buñuelos.
For more weeknight winners that don’t sacrifice on taste, check out this Pumpkin Cannoli Cake Roll.
CONCLUSION:
This Homemade Buñuelos recipe isn’t just about making a delicious treat. It’s about creating memories. It’s about sharing joy and celebrating the simple pleasures in life. It brings me so much joy to share it with you!
- Add a pinch of nutmeg to the cinnamon-sugar mixture: It adds a warm depth.
- Don’t be afraid to experiment with different flavors: Try adding citrus zest or a splash of vanilla extract to the dough.
- Serve with your favorite toppings: Ice cream, chocolate sauce, honey – the possibilities are endless!
I’ve tested so many versions of this Homemade Buñuelos recipe. There’s the classic cinnamon-sugar, the chocolate-dipped, and the savory chili-lime. The cinnamon-sugar version is perfect for holidays, while the chocolate-dipped is great for a special treat.
Trust your taste buds and get creative in the kitchen! Don’t be afraid to experiment and make this Homemade Buñuelos recipe your own.
I’m so excited for you to try this Homemade Buñuelos recipe and create your own flavor adventures! Remember, cooking is all about having fun. Happy cooking, and I can’t wait to hear about your delicious creations!
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Homemade Buñuelos
Crispy and golden, these homemade buñuelos are a delightful treat perfect for any occasion. Enjoy them dusted with cinnamon sugar for a classic, irresistible dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- 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 soft 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 and let it rest for at least 30 minutes.
- In a shallow dish, combine the remaining granulated sugar and cinnamon.
- 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 each buñuelo into the hot oil, one at a time. Fry for 1-2 minutes per side, or until golden brown and crispy.
- Remove the buñuelos from the oil and drain on paper towels.
- While still warm, dredge each buñuelo in the cinnamon-sugar mixture, coating both sides.
- Serve immediately.
Notes
For a richer flavor, try adding a teaspoon of vanilla extract to the dough. Serve with chocolate sauce or caramel for dipping.