1/1 Photo of 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.
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Units: US | Metric
- 1In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
- 2In 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.
- 3Turn 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.
- 4In 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.
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Nutritional Facts for South of the Border Doughnuts (Bunuelos)
Serving Size: 1 (592 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 641.5
- Calories from Fat 179
- Total Fat 19.9 g
- Saturated Fat 11.3 g
- Cholesterol 167.5 mg
- Sodium 1211.6 mg
- Total Carbohydrate 102.9 g
- Dietary Fiber 2.4 g
- Sugars 44.9 g
- Protein 12.5 g