Buñuelos

Light, crisp fried pastry discs dusted with cinnamon sugar or drizzled with a spiced piloncillo syrup.

TIME BREAKDOWN
Prep: 30 min
Cook: 20 min
Total: 50 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 300g plain flour, plus extra for rolling
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 2 tbsp caster sugar
  • 1 egg
  • 100ml whole milk, warm
  • 40g butter, melted
  • Vegetable oil, for deep frying
  • 100g caster sugar
  • 2 tsp ground cinnamon
  • 150g dark muscovado sugar
  • 200ml water
  • 1 cinnamon stick

Method

  1. Mix the flour, baking powder, salt and 2 tbsp sugar in a bowl. Beat the egg with the milk and butter, add to the flour and mix to a soft dough. Knead for 3 minutes, cover and rest for 30 minutes.

  2. Divide into 16 balls and roll each very thinly into a 12cm disc on a floured surface.

  3. Heat 5cm of oil in a deep pan to 180°C. Fry the discs one at a time for 1 to 2 minutes per side until puffed and golden. Drain on kitchen paper.

  4. Mix the 100g caster sugar and the cinnamon and dust over the warm buñuelos.

  5. For the syrup, simmer the muscovado sugar, water and cinnamon stick for 10 minutes until slightly thickened.

  6. Serve the buñuelos with the warm syrup for drizzling.