질문하기
Light, airy fried dough puffs dusted with sugar are a festive Mexican holiday tradition. This beloved family dessert is a crispy, delicate treat served during Christmas celebrations.
In a large bowl, whisk together all-purpose flour, granulated sugar, ground cinnamon, and salt to combine the dry ingredients evenly.
In a separate bowl, whisk the egg, milk, melted unsalted butter, and vanilla extract until smooth, then slowly add the wet ingredients to the dry mixture, whisking until a lump-free batter forms.
Heat vegetable oil in a deep skillet to 360°F (medium-high heat). Test oil by dipping the buñuelo mold: it should sizzle instantly.
Dip the hot mold into the batter just below the rim to coat, then immediately immerse the mold into the hot oil. Hold for 30–45 seconds, gently shaking until the buñuelo releases and turns golden brown.
Use a slotted spoon to remove the crisp pastry and drain on a wire rack. While still warm, dust generously with a mixture of granulated sugar and ground cinnamon. Repeat with remaining batter, letting oil return to temperature between batches.
