Bunuelos

Bunuelos

19

"Mexican fried cookies."
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Ingredients

servings 301 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Turn dough out onto a floured board (use remaining 1/2 cup flour) and knead thoroughly until dough is smooth.
  3. 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.
  4. 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.

Footnotes

  • 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.

Reviews

19
  1. 24 Ratings

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Most helpful positive review

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!!!!

Most helpful critical review

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 t...

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 t...

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 a...

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...

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!!!!

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.

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.

Delicious Muy Bueno

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...

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 f...