What are Bunuelos typically served with?

Bunuelos are often served with a sweet cinnamon sugar coating, but they can also be drizzled with honey, chocolate sauce, or even fruit toppings. They are also sometimes paired with warm beverages like hot chocolate or coffee for a complete snack experience.

Can I make Bunuelos without anise extract?

Yes, if you don’t have anise extract, you can omit it or substitute it with a small amount of vanilla extract or cinnamon for a different flavor. The dough will still be delicious without it.

Can I make Bunuelos in advance?

While Bunuelos are best enjoyed fresh, you can prepare them ahead of time by freezing them. To freeze, allow them to cool completely, wrap them in parchment paper, and store in a freezer-safe bag for up to 3 months. Reheat in the oven before serving.

Easy Bunuelos Recipe: A Traditional Mexican Delight

Name: Bunuelos
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon kosher salt; ¾ cup warm water; ½ teaspoon anise extract; 4 tablespoons canola oil (for the dough); 3 cups canola oil (for frying); ½ cup granulated sugar; 4 tablespoons ground cinnamon

Description

Bunuelos are a delicious Mexican treat that are crispy on the outside and fluffy on the inside. These golden, fried dough discs are topped with a sweet cinnamon-sugar mixture, making them an irresistible snack or dessert. They are perfect for any occasion, from casual family snacks to festive celebrations.

Ingredients

Scale

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
¾ cup warm water
½ teaspoon anise extract
4 tablespoons canola oil (for the dough)
3 cups canola oil (for frying)
½ cup granulated sugar
4 tablespoons ground cinnamon

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Instructions

In a large mixing bowl, whisk together flour, baking powder, and salt.
Add warm water, anise extract, and canola oil to the dry ingredients.
Mix with a rubber spatula until a soft dough forms.
Transfer the dough to a clean surface and knead for 8-10 minutes until smooth and elastic.
Shape the dough into a ball, cover with a kitchen towel, and let rest for 30 minutes.
In a separate bowl, combine sugar and cinnamon to make the topping.
Heat canola oil in a pan to 350°F (175°C).
Divide the dough into 8 equal balls and roll each into a 6-8 inch circle.
Fry each rolled dough piece for 45-60 seconds on each side until golden brown.
Remove from the oil and drain on paper towels to absorb excess oil.
Toss the fried Bunuelos in the cinnamon-sugar mixture while still warm.
Serve immediately and enjoy!

Notes

Make sure to use warm, not hot, water to activate the baking powder.
Let the dough rest for the full 30 minutes to improve flavor and texture.
If you don’t have a thermometer, test the oil temperature by dropping a small piece of dough into the oil. If it rises to the surface and sizzles, it’s ready.
For a crispier result, ensure that the oil is heated to the correct temperature.
Store leftovers in an airtight container for up to 5 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Fried
Cuisine: Mexican

Nutrition

Serving Size: 1 Bunuelos
Calories: 1124 kcal
Sugar: 50g
Sodium: 149mg
Fat: 92g
Saturated Fat: 7g
Unsaturated Fat: 58g
Trans Fat: 0.4g
Carbohydrates: 78g
Fiber: 4g
Protein: 3g
Cholesterol: 7mg