Buñuelos are fried dough balls that are thought to have originated in Spain. They’re especially popular around Christmas, but there’s nothing to say you can’t enjoy this delicious snack, topped with a mixture of sugar and cinnamon, any time of year.
This recipe is another from the chefs at La Palomilla Bed and Breakfast in La Roma, a hip and vibrant neighborhood in Mexico City.
- 3 cups all-purpose flour
- 3 tablespoons butter
- 1-1/2 teaspoons baking powder
- 3 eggs
For the Tea
- 1 cup hot water (must stay warm)
- 1 stick cinnamon
- Orange zest of one orange
- 1-1/2 cup sugar
- 1 tablespoon cinnamon
- 1 Beat by hand: Flour, eggs, baking powder and butter. Start adding the ¨tea¨ until you get a sticky texture.
- 2 Place in plastic wrap and refrigerate for an hour.
- 3 Remove from the refrigerator. Extend the batter and cut in 12 pieces.
- 4 Place 4 cups cooking oil in a deep pan. Cook buñuelos for 1-1/2 minutes on each side.
- 5 Take excess oil off. Once buñuelos are fried and done, sprinkle generously with the sugar and cinnamon mixture.