Best Easy Buñuelos Rellenos de Crema Recipe

In a medium saucepan over medium heat, combine 1 cup milk, 4 tbsp unsalted butter, 0.25 cup granulated sugar, and 0.5 tsp salt. Heat until butter melts and mixture just begins to boil.

Remove from heat. Add 1.5 cups all-purpose flour all at once, stirring vigorously with a wooden spoon until dough pulls together and forms a ball. Cool for 5 minutes.

Add eggs one at a time, mixing thoroughly after each addition until the dough is sticky and smooth.

Heat 24 oz canola oil in a deep pan to 350°F (medium-high heat). Using oiled hands, form dough into 2-inch rounds and flatten slightly.

Fry batches of dough until puffed and deep golden brown, about 2–3 minutes per side; drain on paper towels. Once slightly cooled, fill each buñuelo with pastry cream using a piping bag.

Dust the filled buñuelos with powdered sugar and ground cinnamon just before serving.