How to Make Mexican Buñuelos

flour

🥗Healthier: whole wheat flour

Whole wheat flour offers more fiber and nutrients.

sugar

🥗Healthier: honey

Honey is a natural sweetener with a lower glycemic index.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier, while vegetable oil is more budget-friendly.

Make anise tea by steeping ground anise in hot water for 20 minutes.

In a bowl, mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/4 cup of sugar, and 1/4 teaspoon of salt.

In a separate bowl, whisk together 1 room temperature egg, 1 teaspoon of vanilla extract, and 1/4 cup of melted butter.

Strain the anise tea and add it to the dry ingredients, mixing until a dough forms.

Wrap the dough in cling wrap and let it rest in the fridge for 30 minutes.

Divide the dough into 12 balls and let them rest for 5-10 minutes under cling wrap.

Roll each ball into a thin circle, about 7.5 inches in diameter, and layer with parchment paper to prevent sticking.

Heat oil in a heavy bottom saucepan to 350°F.

Fry each buñuelo for about 2 minutes on each side until golden brown, flipping multiple times for even cooking.

Drain the buñuelos on a rack and dust with cinnamon sugar while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens