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Fried Mexican Cookies (Bunuelos)
Serves: 24 cookies
Warm, crispy and scented with cinnamon, these favorite Mexican cookies disappear in no time at all.
  • ½ cup milk
  • 2½ cups all-purpose flour
  • ¼ cup (1/2 stick) unsalted butter, melted and cooled
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • 1 extra large egg
  • Vegetable oil for frying
  • ½ cup sugar
  • 1 teaspoon ground cinnamon
  1. In a large mixing bowl, combine milk, flour, butter, salt, baking powder, and egg to make a soft dough. Place dough on a lightly floured board and knead for 2 minutes or until smooth.
  2. Divide dough into 24 equal balls and place on a cookie sheet. Cover lightly and refrigerate for 20 minutes.
  3. On a lightly floured board, roll each ball to a 3-inch circle.
  4. Pour oil into a 7- or 9-inch frying pan with deep sides to a depth of at least 1 inch. Heat to 375 degrees F. Add one cookie to the oil and fry for about 20 seconds on each side, or until golden brown. Use 2 forks to turn the cookie over, and watch carefully so it does not burn. Repeat with remaining cookies.
  5. Combine sugar and cinnamon. Sprinkle over warm cookies. Serve immediately.

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