Buñuelos, a fried dough rolled out like a Tortilla then tossed in cinnamon and sugar, have been a centuries old Latin tradition. Historians believe it originated in Spain and may have derived from Arab influence in that part of Europe at the time. When the Spanish came to the America’s, they brought this delicious traditional treat with them and I’m sure glad they did! Buñuelos are good anytime, but most commonly made during holiday times. I loved making these with my friend Chelsea and my sweet boyfriend Logan who was my designated fryer. This recipe is easy to make, best served hot after frying accompanied with a warm cup of hot cocoa or coffee!
FOR THE BUNUELOS
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 4 tablespoons oil, plus 2 or more cups for frying
FOR THE CINNAMON SUGAR TOPPING
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
FOR THE BUNUELOS
- Add all-purpose flour, baking powder and salt in a large bowl. Mix together until combined.
- Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.
- Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic.
- Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.
- While the dough is resting, cover a large plate with paper towels, fill a large saute pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.
- Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle.
- Heat the frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides. Transfer to prepared plate to drain any excess oil. Sprinkle heavily with cinnamon sugar topping.