Best 4 South Of The Border Doughnuts Bunuelos Recipes
Indulge in the sweet and crispy delight of Buñuelos, a traditional pastry with a rich history dating back to ancient times. These delectable treats, popular in many cultures worldwide, are commonly enjoyed during festive occasions and gatherings. Discover the art of making Buñuelos with our carefully curated collection of recipes, each offering unique variations to suit your taste preferences. From classic recipes using simple ingredients to creative twists incorporating modern flavors, our selection caters to every palate. Explore the secrets behind creating the perfect dough, mastering the frying technique, and decorating your Buñuelos with a variety of toppings. Whether you prefer traditional fillings or adventurous flavor combinations, our recipes provide step-by-step instructions and helpful tips to ensure your Buñuelos turn out golden brown, crispy, and bursting with flavor.
Here are our top 4 tried and tested recipes!
SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)
The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.
Provided by JackieOhNo
Categories Breakfast
Time 1h
Yield 3-3 1/2 dozen
Number Of Ingredients 10
Steps:
- In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
- In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
- Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
- In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.
Nutrition Facts : Calories 641.6, Fat 20, SaturatedFat 11.3, Cholesterol 167.5, Sodium 1211.7, Carbohydrate 102.9, Fiber 2.4, Sugar 44.9, Protein 12.6
BUNUELOS
Make and share this Bunuelos recipe from Food.com.
Provided by Jessica K
Categories Dessert
Time 20m
Yield 48-60 strips, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
- Cut tortillas into 3x2 inch strips, or just into strips. Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
- Drain on paper towels. While still warm, place a few at a time in sugar mixture in bag. Shake gently to coat. Store in airtight container.
Nutrition Facts : Calories 479.9, Fat 8.7, SaturatedFat 2.1, Sodium 712.4, Carbohydrate 91.2, Fiber 3.7, Sugar 35.5, Protein 9.3
COLOMBIAN BUNUELOS & NATILLA
These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy!
Provided by MizEmerilLagasse
Categories Dessert
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Buñuelos:.
- Grind the cheese very finely in food processor.
- Mix the cheese with the cornstarch, eggs, brown sugar and salt.
- Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
- After a few minutes increase temperature and fry until they are golden.
- Remove and place on absorbent paper.
- Natilla:.
- Dissolve the cornstarch in the milk.
- Add the brown sugar.
- Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
- Continue to cook for about 15-20 minutes, stirring constantly.
- After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
- Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!
Nutrition Facts : Calories 517.5, Fat 6.5, SaturatedFat 3.6, Cholesterol 80, Sodium 279.9, Carbohydrate 107.8, Fiber 0.5, Sugar 50.7, Protein 6.5
BUNUELO (COLOMBIAN DONUTS)
This is a big favorite of my husband who is from Bogotá. I finally got them almost right, I just lack a little in technique. There really is no substitute for the Colombian queso fresco. These are kind of fun to make because they roll around in the hot oil while they cook.
Provided by threeovens
Categories Breads
Time 30m
Yield 12 doughnuts, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat deep fryer to 325°F.
- Crumble cheese thoroughly, this is a must. Mix in eggs, one at a time, being sure to thoroughly combine. Add sugar and mix. Add in cornstarch, a little at a time, and thoroughly combine. Are you sensing a pattern?.
- Mix in just enough milk to form a soft dough.
- Shape into large balls, smaller than a baseball, but about the size that fits in your palm. Be careful not to compact dough, it takes a light touch.
- Cook in batches in a deep fryer until dark golden brown. The bunuelo will "roll" over as it cooks numerous times, this is important for even cooking so do not overcrowd fryer. Nudge it if it doesn't roll enough. It will puff as it cooks and little appendages could puff out, don't worry, that is okay.
- Drain well and serve.
Nutrition Facts : Calories 61.1, Fat 1.2, SaturatedFat 0.5, Cholesterol 32.4, Sodium 17.8, Carbohydrate 10.8, Fiber 0.1, Sugar 0.6, Protein 1.4
Tips:
- For crispy bunuelos, make sure the oil is hot enough before frying. The ideal temperature is between 350°F (175°C) and 375°F (190°C).
- To prevent the bunuelos from absorbing too much oil, fry them in small batches and do not overcrowd the pan.
- For a sweeter bunuelo, sprinkle them with cinnamon sugar or powdered sugar while still warm.
- For a more savory bunuelo, roll them in a mixture of grated cheese and chili powder.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the dough into the hot oil.
Conclusion:
Bunuelos are a delicious and versatile treat that can be enjoyed for breakfast, dessert, or as a snack. They are easy to make and can be customized to your own taste preferences. Whether you prefer them sweet or savory, crispy or soft, bunuelos are sure to be a hit with your family and friends. So next time you are looking for a special treat, give bunuelos a try!
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