Recipe by JackieOhNo!
The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.
Top Review by AZPARZYCH
These are so good, and way too easy to make! Can whip up a batch and be eating in 30-40 minutes!! I made 1/2 the batch and it was a perfect afternoon snack for DSs and I. Will be making these often! Made for ZWT8 Remember the Alamo Challenge.
- 158.51 ml sugar, divided
- 4.92 ml ground cinnamon
- 59.14 ml butter, softened
- 2 eggs
- 4.92 ml vanilla extract
- 414.03 ml all-purpose flour, divided (or more as needed)
- 9.85 ml baking powder
- 4.92 ml salt
- 59.14 ml milk
- vegetable oil (for frying)
Directions See How It's Made
- 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.