Bunuelos Recipe - Allrecipes.com
Bunuelos Recipe


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"Mexican fried cookies."

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Ingredients Edit and Save

Original recipe makes 16 cookies Change Servings


  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.
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  • 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 More Reviews

Most Helpful Positive Review
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!!!!

Most Helpful Critical Review
Aug 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.

Feb 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.

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.

Oct 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.

Jan 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.

Dec 31, 2003

Delicious Muy Bueno

Jan 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.


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 55.7 g
  • 18%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 387 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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