Bunuelos

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Most Helpful Positive Review

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.

—rookie-cookie)i(

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Most Helpful Critical Review

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.

—Maria Sandoval

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22 Ratings

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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.

—Shannon D

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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.

—SRODZ

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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!!!!

—Aliru

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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.

—LYDIATAVITA

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Dec 31, 2003

Delicious Muy Bueno

—BUENOTA50

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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.

—Abby

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Nutrition

Calories
301 kcal
15%

Carbohydrates
55.7 g
18%

Cholesterol
106 mg
35%

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.

Nutritional Information

Bunuelos

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 301
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 1.2g 6 %
Cholesterol 106mg 35 %
Sodium 387mg 15 %
Potassium 69mg 2 %
Total Carbohydrates 55.7g 18 %
Dietary Fiber 1g 4 %
Protein 6.4g 13 %
** Sugars 31.5g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 7 %
Iron 20 %
Thiamin 26 %
Niacin 25 %
Vitamin B6 3 %
Magnesium 4 %
Folate 38 %

* 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.