Reviewed: Dec. 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.

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Reviewer:

SRODZ

Cooking Level: Intermediate

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Reviewed: Jan. 1, 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.

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LYDIATAVITA

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Dec. 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!!!!

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Aliru

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Reviewed: Aug. 9, 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.

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Shannon D

Cooking Level: Expert

Home Town: Richview, Illinois, USA

Living In: Seymour, Illinois, USA

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Reviewed: Feb. 9, 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.

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Maria Sandoval

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Reviewed: Oct. 7, 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.

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Reviewer:

rookie-cookie)i(

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Reviewed: May 4, 2003

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.

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Abby

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Reviewed: May 2, 2003

FAST EASY DELICIOUS WHAT MORE COULD ASK FOR

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Reviewer:

CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Feb. 11, 2003

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! )

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