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Best Easy Buñuelos de Molde Recipe

Name: Best Easy Buñuelos de Molde Recipe
Total time: 55 min
Yield: 45 g
Ingredients: All-purpose flour 1 cup; Whole milk 1 cup; Large egg 1 piece; Unsalted butter (melted) 2 tbsp; Vegetable oil (for frying) 3 cups; Granulated sugar 0.5 cup; Ground cinnamon 1 tsp; Vanilla extract 1 tsp; Salt 0.25 tsp

Delicate, lace-like buñuelos shaped on molds and fried are a skilled Mexican tradition. This family dessert is a crispy, artistic, sweet confection of holiday celebrations.

Cook 55 min Difficulty NORMAL 190 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

All-purpose flour 1 cup
Whole milk 1 cup
Large egg 1 piece
Unsalted butter (melted) 2 tbsp
Vegetable oil (for frying) 3 cups

Seasonings/Sauce

Granulated sugar 0.5 cup
Ground cinnamon 1 tsp
Vanilla extract 1 tsp
Salt 0.25 tsp

Nutrition summary

Carbohydrates 24 g 51%

Protein 3 g 6%

Fat 9 g 43%

Serving size 45g

Cooking steps

1

In a medium bowl, whisk the flour, salt, milk, egg, melted butter, and vanilla extract until the batter is smooth and slightly runny.
2

Pour vegetable oil into a deep, heavy pan to a depth of at least 2 inches. Heat oil to 370°F (188°C) over medium-high heat, checking temperature with a thermometer.
3

Place the buñuelo mold in the hot oil for 1 minute to preheat, ensuring the batter won’t stick when dipping.
4

Dip the hot mold into the batter, only covering the bottom and sides (don't let batter come over the top), then immediately submerge in hot oil. Fry until golden and crisp, about 45–60 seconds, gently shaking to release the buñuelo.
5

Transfer fried buñuelos to a paper towel-lined plate to drain. While still hot, dust generously with cinnamon sugar. Repeat for remaining batter, reheating mold as needed. Serve warm or cooled.

Personalized Q&A

Q. What's the key ingredient in this Buñuelos de Molde recipe?

The foundation of Buñuelos de Molde is all-purpose flour, which provides the delicate, crisp structure. The combination of milk, egg, and a touch of melted butter enriches the batter, while frying in hot oil ensures the lacy, wafer-thin texture that is iconic for this dessert.

Q. Why is the oil temperature important while frying buñuelos?

Maintaining the oil at 370°F is crucial—too cool and the buñuelos absorb excess oil and become greasy; too hot and they brown too quickly without crisping properly. Using a thermometer and adjusting the heat as needed ensures each buñuelo is light, golden, and crispy.

Q. How can I prevent the buñuelos from sticking to the mold?

To ensure clean release, always preheat the mold in hot oil before dipping into the batter—this creates a nonstick surface. Only dip the mold up to its sides (not over the top), and briefly let the batter set before frying. If a buñuelo resists release, gently tap or shake the mold in oil until it loosens.

Q. How many calories are in each serving, and is this recipe suitable for vegetarians?

Each serving of these buñuelos contains about 190 kcal, with 24g carbs (51% of calories), 3g protein (6%), and 9g fat (43%). The recipe uses only plant-based and dairy ingredients, making it vegetarian-friendly.

Best Easy Buñuelos de Molde Recipe

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