One of my favourite desserts and a must-have during the Xmas festivities in México is 'buñuelos Mexicanos' or Mexican fritters.
This recipe was created by my friend Shai from Bulce beso. Shai loves sharing her expertise in Mexican desserts. Check out the link in bio for this delicious recipe and two topping options, Shai was also included some tips for a vegan version..
- 250 gr flour
- 1 Egg (pre-beaten)
- 45 gr butter
- ⅛ cup Sugar
- ¼ tsp satl
- ¼ tsp baking soda
- ½ tbsp baking powder
- ¼ tsp ground cinnamon
- 8 ml vanilla
- ⅔ cup water
- ½ cup oil
- ½ litre water
- 100 gr piloncillo
- 1 stick cinnamon
- Sift the flour, salt, baking soda, baking powder and cinnamon into a large mixing bowl. Mix them together
Make a hole in the middle (like a volcano) and add the butter. Start to mix everything until you get a sand texture.
Make again a volcano shape and add in the middle sugar, vanilla, egg, and half of the water.
Remove the dough from your mixing bowl onto a floured surface. You can use a dough kneading machine. .
Begin kneading the dough to form a ball that is sticky enough to stay together, but not coming off in your hand. Add the other half of water until you get this texture, or if you find you dough sticky add a tablespoon of flour.
Keep kneading for 10 min, or until the dough appears smooth and elastic.
Cut the ball of dough into about 30 g of small pieces to make smaller balls. Roll each piece and flatten as thin as possible on a floured surface (they should be almost see-through). You can use a tortilla press, line it with two pieces of plastic
Add enough oil to a large pan to fry the buñuelos over a medium heat.
Add one buñuelo at a time and fry for 30 seconds per side or until golden. Try to push down the air bubbles with a spoon so we don’t get big bubbles.
Transfer each buñuelo to a plate with a paper tower to absorb the excess oil.
If you decide to use the mixture of sugar and cinnamon, this is the perfect time to sprinkle each side with the mixture.
Repeat the same with all and serve immediately!
For the syrup, pour the water, cinnamon stick and the piloncillo into a pot and let it boil for about 30 min.
The consistency most be a little bit heavy but not like honey, serve as a topping and enjoy it!
- ¡Buen provecho!
- Eggs and butter must be a room temperature.
- Vegan option replacing eggs with a tablespoon of ground flaxseed + 3 tablespoons of water and using coconut oil instead of butter.
- Other option of topping could be white sugar with ground cinnamon.