Bunuelos are tasty little fritters, eaten as a Mexican dessert.
They originate from Spain and are a popular Mexican snack, ideal with hot chocolate or coffee as an afternoon pick-me-up. Bunuelos can be served with both powdered sugar and cinnamon or hot sugar and syrup (piloncillo) and sold at fairs, carnivals, and Christmas events.
Bunuelos are also popular in Colombia, Nicaragua, and Cuba, although the ingredients vary slightly throughout the different regions and can include starchy vegetables, cheese, or yam. Most bunuelos are sweet though. They can be shaped into squares or rounds, rolled into balls, rolled and cut into slices or twisted into figure eights before cooking.
- White Sugar ¼ cup
- Vegetable Oil 1 teaspoon
- All-Purpose Flour 2 cups
- Baking Powder 1 teaspoon
- Salt 1 teaspoon
- White Sugar 1 cup
- Ground Cinnamon 1 teaspoon
- Vegetable Oil, for frying 1 cup
- In a large bowl combine eggs with 1/4 cup sugar and beat until thick and lemon-colored. Add the oil. Combine separately 1-1/2 cups of the flour, the baking powder and the salt. Gradually add this to the egg mixture and beat well.
- Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
- Shape dough into sixteen balls. Roll each one into a circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
- Heat oil in a deep fry pan to 350 degrees F (175 degrees C). Fry circles until golden brown, turning once. Drain on paper towels. Sprinkle with sugar/cinnamon mixture. Store airtight.
The History of Bunuelos in South American Cuisine.
The history of bunuelos can be traced back to ancient times. Many cultures used fritters in their cuisine, each type according to local ingredients and tastes. The Spanish settlers brought the bunuelo recipe to the New World. Both savory and sweet similar recipes evolved in other countries, including waffles, funnel cake, and donuts. Sopaipillas, churros and fry bread are also closely related to bunuelos.
In various Mexican regions, bunuelos are made from a stiffer dough, which is rolled out thinly up to twelve inches in diameter and then fried and stacked up for use. In the Mexican city of Uruapan, they are broken into pieces and cooked in piloncillo syrup, which is Mexico’s raw sugar. Bunuelos in Vera Cruz are similar to Spanish churros and are flavored with aniseeds and served with piloncillo.