Buñuelos

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Buñuelos

The first time I tried buñuelos was on a Christmas eve at my grandma’s house in Culiacan, Sinaloa, I don’t remember how old I was, but I remember the smell of the piloncillo and the cinnamon around the house. We were there, visiting during our Christmas holidays and my grandma always used to make them during that time. 

Bunuelos are these crispy, wheat sort of big, thin tortillas that are very flavoursome. In some parts of Mexico or some families, they are dust with sugar after they are fried, or there are other types, like buñuelos de viento, that are made with a special tool and some sort of light batter. My favourite ones are obviously the ones my grandma made for us, every time I eat them nowadays, they bring me so many Mexican food memories of my childhood.

It is a Mexican tradition to make them during Christmas, I make them at home here in London, so let me know if you decide to make them. Feliz Navidad!

Love,

Buñuelos

The first time I tried buñuelos was on a Christmas eve at my grandma’s house in Culiacan, Sinaloa, I don’t remember how old I was, but I remember the smell of the piloncillo and the cinnamon around the house. We were there, visiting during our Christmas holidays and my grandma always used to make them during that time. 

Bunuelos are these crispy, wheat sort of big, thin tortillas that are very flavoursome. In some parts of Mexico or some families, they are dust with sugar after they are fried, or there are other types, like buñuelos de viento, that are made with a special tool and some sort of light batter. My favourite ones are obviously the ones my grandma made for us, every time I eat them nowadays, they bring me so many Mexican food memories of my childhood.

It is a Mexican tradition to make them during Christmas, I make them at home here in London, so let me know if you decide to make them. Feliz Navidad!

Love,

Karla x

Buñuelos

Servings 7 large buñuelos
Prep Time 15 mins
Cook Time 40 mins

Ingredients

  • 2 cups all-purpose white flour
  • ½ tsp ground cinnamon
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp caster sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1/2 cup warm water
  • 2 cups vegetable oi to fry them

Instructions

  • Place the flour on a big bowl and add the baking powder, caster sugar, salt and cinnamon and mix. Then add the vanilla extract and 3 tbsp of vegetable oil and mix. Then add the water bit by bit, mixing.
  • Once the flour is all combine, take the dough out of the bowl and work it on a kitchen surface. The dough should not stick onto your hands. 
  • Then form 50 g dough balls and let then rest for 10 min. While the dough balls are resting, place the piloncillo, cloves, cinnamon sticks and water in a saucepan, bring it to a boil and then lower the heat and let it simmer until the piloncillo has dissolve. Continue cooking for 10 minutes makings sure it does not become to thick. Then set aside.
  • After the dough has rested, use a rolling pin to make the buñuelos, make a round tortilla shape as thin as possible, I used the back of my wok to stretch each one to make them even thinner, then let them rest for 5 min.
  • In the meantime, heat 2 cups of vegetable oil in a frying pan where the buñuelos will fit. Once the oil is hot, fry them one by one, a minute or so on each side, until golden brown. Make sure to control the heat of the oil, if it is too hot, it will burn them, but if it is too low, they will take forever to fry. When all the buñuelos are ready, you can serve them individually with some of the syrup. The fun part is when you break them on the plate.
    Have a wonderful Christmas x 
Course: Dessert
Cuisine: Mexican
Keyword: mexican food, comida mexicana, dessert, buñuelos

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.

Listo!

Provecho!

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