Fried Mexican Cookies (Bunuelos)
Warm, crispy and scented with cinnamon, these favorite Mexican cookies disappear in no time at all.
Ingredients
At a glance
Rolled and cutout cookies
Makes
24 cookies
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1 extra large egg
- Vegetable oil for frying
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Steps
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.
Divide dough into 24 equal balls and place on a cookie sheet. Cover lightly and refrigerate for 20 minutes.
On a lightly floured board, roll each ball to a 3-inch circle.
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.
Combine sugar and cinnamon. Sprinkle over cookies. Serve immediately.
Divide dough into 24 equal balls and place on a cookie sheet. Cover lightly and refrigerate for 20 minutes.
On a lightly floured board, roll each ball to a 3-inch circle.
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.
Combine sugar and cinnamon. Sprinkle over cookies. Serve immediately.
Additional tips
Store: Eat immediately; like all fried foods, these do not store well.
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