Prep 30 mins
Cook 30 mins
The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.
- 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)
- 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.
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.