Ingredients
Dry Ingredients
- 1 1/4 cups flour
- 1 1/2 tbsp sugar (for mixture and dusting)
- a pinch of salt
- 1/2 tsp baking powder
- 2 tsp cinnamon
Wet Ingredients
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp water
- 1 cup milk
- 2 tbsp oil (plus extra for frying)
Instructions
- Prepare the Batter: In a large bowl, mix together the flour, sugar, salt, baking powder, and cinnamon. Add the vanilla extract, water, oil, eggs, and a little milk. Whisk the mixture thoroughly until it is smooth and free of lumps.
- Strain the Batter: Pour the batter through a strainer to remove any residual lumps, ensuring a silky smooth consistency for easy coating on the bunuelo tool.
- Heat the Oil: Pour sufficient cooking oil into a deep pot and heat it until it is very hot but not smoking. The temperature should be suitable for frying, around 350°F (175°C).
- Fry the Bunuelos: Dip the bunuelo tool into the batter so the batter sticks to its end. Immediately immerse the coated tool into the hot oil and gently remove it with a slotted spoon, allowing the batter to release and fry in the oil. Repeat using other bunuelo tools to create different shapes.
- Drain and Coat: Remove the fried bunuelos from the oil and place them on double layers of kitchen towel paper to absorb excess oil. Once drained, sprinkle the bunuelos generously with the prepared cinnamon sugar mixture while still warm.
Notes
- Use double layers of kitchen towel paper to drain excess oil for extra crispiness.
- The bunuelo tool is key for creating traditional shapes and texture; if unavailable, alternative shaping tools or molds may be used.
- Maintain oil temperature to ensure even frying without burning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
