Classic Buñuelos (Flat, Fried Dough)
Servings: About 12 buñuelos
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: ~1 hour 10 minutes
Ingredients:
For the Dough:
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 tablespoon sugar
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2 tablespoons butter (softened)
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1 egg
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1/3 to 1/2 cup warm water (add gradually)
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1 teaspoon vanilla extract (optional)
For Frying:
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Neutral oil (vegetable, canola, or corn oil)
For Topping:
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1/2 cup sugar
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1 to 2 teaspoons ground cinnamon
Optional: Serve with piloncillo syrup or honey
Instructions:
1. Make the Dough
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In a large bowl, mix flour, baking powder, salt, and sugar.
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Add softened butter and mix until crumbly.
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Add the egg and vanilla, then gradually mix in warm water until a soft, elastic dough forms (not sticky).
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Knead for 5–8 minutes until smooth.
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Cover with a damp cloth or plastic wrap and let rest for 30 minutes.
2. Divide and Roll
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After resting, divide dough into 10–12 equal balls.
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On a floured surface, roll each ball into a thin, flat circle — about 6–8 inches wide. The thinner, the crispier.
3. Heat Oil
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In a deep pan or skillet, heat 1–2 inches of oil over medium-high heat (350–375°F or 175–190°C).
4. Fry
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Fry one buñuelo at a time for about 30–45 seconds per side, or until golden and puffed in spots.
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Remove and drain on paper towels.
5. Coat
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While still warm, toss or sprinkle each buñuelo with cinnamon sugar.
Optional Syrup (Piloncillo or Brown Sugar Syrup):
Ingredients:
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1 cup water
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1 cup piloncillo (or dark brown sugar)
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1 small cinnamon stick
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1 whole clove (optional)
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Strip of orange peel (optional)
Directions:
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Simmer everything together in a saucepan over low heat until thickened (about 10–15 minutes).
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Drizzle over buñuelos before serving or serve on the side.
Let me know if you’re looking for the Colombian, Spanish, or Filipino version — they’re quite different.
