Bunuelos

Rating: 3.07 stars
27 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 5

Mexican fried cookies.

By Rosina
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:
300.8 calories; 6.4 g protein; 55.7 g carbohydrates; 93 mg cholesterol; 387.3 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Aliru
Rating: 5 stars
12/31/2006
This is an awesome recipe. My mom used to make these but instead of cinammon she added anise. Tasted super. This is as close a recipe to my mom's that I have ever encountered. You go girl!!!! Read More
Helpful
(23)

Most helpful critical review

Shannon D
Rating: 3 stars
08/09/2006
This is good but it's so much work. I've resorted to using flour tortillas. I cut them in strips about 2" x 3" and deep fry them until they're golden turning once. Then I immediately dip them in cinnamon and sugar. Perfect and much easier but this recipe is still good. Read More
Helpful
(78)
27 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Shannon D
Rating: 3 stars
08/09/2006
This is good but it's so much work. I've resorted to using flour tortillas. I cut them in strips about 2" x 3" and deep fry them until they're golden turning once. Then I immediately dip them in cinnamon and sugar. Perfect and much easier but this recipe is still good. Read More
Helpful
(78)
Maria Sandoval
Rating: 2 stars
02/09/2006
I followed the receipe exactly. The dough turned out like yogurt and the texture of the dough did not help to make the small round balls. I did however add two more cups of flour to the dough and then it seemed to be just right. Additionally the receipe does not explain how to rollout the individual balls which should be almost paper thin - it would be helpful to know this. The thinner the rolled out dough is the better it is for frying. Also the deeper the fryer the better the bunuelos turn out. If you do not use a deep fryer the edges will brown slighter darker than the rest of the cookie which does not look good for presentation. Read More
Helpful
(69)
SRODZ
Rating: 3 stars
12/13/2008
Bu nuelos are not "cookies" as defined by American culture - that was only a literal translation of what they are referred to in Mexico. They are more like fritters. It should be noted that this recipe is a short cut of the authentic bu nuelo so if this is to much work you can only imagine the real thing. To get a more authentic result with this recipe roll out the dough as thin as possible while still maintaining enough workability to handle the dough without tearing/puncturing it. Also you can either incorporate a hint to anise to the dough itself or you can substitute the sugar/cinnamon topping for a melted anise and piloncillo (block of unrefined brown sugar)syrup. Read More
Helpful
(54)
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Aliru
Rating: 5 stars
12/31/2006
This is an awesome recipe. My mom used to make these but instead of cinammon she added anise. Tasted super. This is as close a recipe to my mom's that I have ever encountered. You go girl!!!! Read More
Helpful
(23)
rookie-cookie)i(
Rating: 4 stars
10/07/2005
I followed this recipe exactly but I used only two eggs instead of four. It came out perfect. They tasted just like my abuela used to make them. I will definately use this recipe again. Read More
Helpful
(22)
LYDIATAVITA
Rating: 1 stars
01/01/2007
I was expecting the crispy light buneulos I was raised on. these were soft and a bit bland more like a sopapilla. Not a bad recipe but not a bunuelo. Read More
Helpful
(18)
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BUENOTA50
Rating: 4 stars
12/31/2003
Delicious Muy Bueno Read More
Helpful
(16)
Abby
Rating: 2 stars
01/17/2004
I was expecting something sweeter since the description calls these "cookies". I also thought they tasted too "eggy". We dipped them in honey or maple syrup and that helped some. They weren't awful...just not very good. Read More
Helpful
(15)
Mr. Marco Salmon
Rating: 5 stars
01/17/2004
He comido u na montan a de bun uelos mu chos veces en mi vida...Pero nunca he preparado los bun uelos. Ahora que tengo esa receta muy fa cil creo que voy a preparalos frequentamente para mi familia y los amigos mios. Gracias por compartirlo.!Salud! ( I have eaten many bun uelos in my life but have never prepared them. Now that I have this easy recipe I will make them often for my family and friends. Thanks for sharing it! ) Read More
Helpful
(13)
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