Traditional Mexican Buñuelos

7/4/2017

Kids can cook! Yes, my life in on the up and up because my 12 year old made these and has taught me all about Buñuelos. Who knew? What other secrets does he have I wonder.

I am in love with these and may have just found my new favourite sweet treat. They are easy, like really easy. If my kid can make these, anyone can. I am not knocking his ability, but he really doesn't cook. Admittedly, the sugar cinnamon coating was my touch, but the rest was all on him. Don't they just look like little bites of perfection? If you have never had a buñuelo, they are pretty much like doughnut holes. The cake kind not the yeast kind. Great to go with a cup of coffee, to take for your co workers or share with your friends.

My kid was at a friend's house the other day just hanging out as that is what summer is for. No over achieving mom here. While hanging out, as boys do, they get hungry. With no mom in sight they headed into the kitchen to raid the place and no treats were found. I am sure huge disappointment set in at that point. All was not lost. With a proactive kid around and an interest and ability in cooking, he embarked on making buñuelos for his friends. My kid, was super impressed. He kept saying, "But mommy, he was like a professional. He didn't even measure anything, he knew what he as doing.". Then went on to tell me they were just like the ones you buy as fairs, in the mall and from street vendors.

"I want to make them." Were his words to me when he got home. I wasn't in the mood at all for cooking, baking or frying anything. I was quite comfortable sitting in front of my fan with a large cold drink. But he insisted he knew all about it. So, with a little help from Mr. Google, the kid figured it out. All on his own. Alright it's not rocket science and he isn't 2, so it's not really that much of a miracle. But when home made food turns up in this house that isn't made by me, I consider it a miracle. So, I am calling this just that!

The buñuelos you see here were his second attempt. The first ones he said were good, but needed a bit more work. So, this afternoon with an interested mother watching and taking notes, he made them and they were perfect.

After watching the Buñuelo Master in action this afternoon, I learned enough about buñuelos to share them with you. After paying close attention and taking it all in, here is what I can share with you.

First of all, they are easy. Yes, really easy.

I always thought buñuelos used yeast, but apparently it's baking powder which makes them super easy. Also, it is a cake like texture as opposed to the pillowy doughnut texture that I thought they were. When rolling them between your hands to make balls, it is a great idea to have your hands dusted with flour. As in, I would say essential as the dough is quite sticky. They rise quite quickly when you put them in the pan and you have to pay close attention that you don't burn them. Spooning the oil over the top is important while cooking as it helps them rise better. The kid used olive oil, but I think any vegetable oil would work. When they come out of the pan, they may feel quite hard. Don't worry as they soften in just a few minutes after leaving them to rest.

My son heated up Nutella for his topping but I thought they were perfect with just the sugar cinnamon coating.

So now I know all about Buñuelos thanks to a bunch of hungry 12 year olds.

Happy cooking!

Traditional Mexican Buñuelos

Makes 30 (approximately) / Prep time: 10 minutes / Cook time: 5 minutes (per batch)

Ingredients

2 Cups flour/260 grams
1/4 Cup/50 grams sugar
1 Teaspoon baking powder
1/2 Teaspoon salt
1/2 Cup/120 ml milk
1 Egg
2 Tablespoons butter, melted
Oil for frying
Extra four for dusting you hands and working surface

For the coating:

1/2 Cup/100 grams sugar
2 Tablespoons cinnamon

Method

In a small bowl whisk together the milk, egg and butter. Set aside.

In a large bowl combine the flour, sugar, baking powder and salt. Whisk to combine. Add the milk mixture to the dry ingredients and stir until you have a soft and sticky dough. This will take about 2 minutes.

Lightly flour a large clean surface. Using a teaspoon, scoop out a small amount of batter and shape into a ball. Place on the lightly floured surface and then gently flatten with the palm of your hand or a spoon. Repeat for all the batter.

Place a large deep sided skillet over medium high heat and add about 2 inches of oil to the pan. Add as many dough balls as you can to the pan while there is still room to move them around. They should sizzle as soon as you put them in the oil. Using a spoon, gently spoon oil over the top of all the buñuelos. After they have risen, about a couple of minutes, flip them all over and continue cooking until golden all over. Remove from pan and transfer to a plate lined with paper towels. Repeat for all buñuelos.

In a bowl, combine the sugar and the cinnamon. Mix well. Roll the buñuelos in the cinnamon sugar mix while they are still hot. Ready to enjoy.

Click the downloadable link below to print recipe!