Rick Bayless Buñuelos
RECIPE:
Buñuelos, the remarkably thin, golden, crispy pastry disks that are popular throughout much of Mexico—especially at Christmastime—are an obsession of mine.
When you come across the street vendors stretching and frying them right in front of you, you’ll be mesmerized by the skillful technique the cooks command, almost effortlessly, as they roll and stretch balls of dough into improbably thin rounds you can practically read the paper through.
Maneuvering such a large sheet of dough into and out of hot oil is another feat. Branding the golden beauty that unmistakably Mexican flavor of raw cone sugar (piloncillo) and anise—either as a brothy syrup or a shiny glaze—sears the buñuelo experience into your memory.
I’m not going to ask you to master the street vendor’s expertise to produce your buñuelos. But neither am I going to encourage you to just fry store-bought flour tortillas and pass them off as the real deal.
Instead, you’ll make them smaller, which means they’ll be much easier to roll, stretch and fry. But I’ll assure you: when you and your friends and family bite into these crispy-flaky beauties, you’ll be having that real buñuelo experience.
This recipe relies on Velázquez de León’s dough from Cocina oaxaqueña, forming and frying instructions from the Coyoacán street vendors, and the glazing technique is from Dulcería de Celaya in the Mexico City’s historic center.
BUNUELOS | Cinnamon Sugar Fried Tortillas Recipe | How To Make Bunuelos
Today I am making crispy cinnamon sugar coated fried tortillas known as Buñuelos. I grew up making and eating these around the holiday season. They are a sweet crispy treat perfect for family gatherings and the holidays.
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INGREDIENTS
3 cups all purpose flour (410 grams flour)
1 tsp baking powder (4 grams baking powder)
1 tsp salt (5 grams salt) *use salt of choice
1/4 cup lard or shortening (60 grams) or (59 ml) if using oil
8 oz cinnamon tea / hot water (236.59 ml tea / water )
oil for frying
FOR TEA
1 1/2 cup water
1 cinnamon stick
1 tsp whole anise seed
SUGAR COATING DREDGE
2 cups sugar
1 Tbsp ground cinnamon
1/4 tsp fine salt (optional)
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MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
How To Make Bunuelos
Holiday Food Recipes
Authentic Spanish Buñuelos De Viento Recipe
If you're looking for a fun baking project, these authentic Spanish buñuelos de viento are a good bet. Fried cinnamon-flavored dough balls are the perfect treat to serve your guests during the holiday season.
#authentic #spanish #recipe
Read Full Recipe:
BUNUELOS MADE EASY: Delicious Simple Recipe for Buñuelos with No Eggs Added
There's different ways to make Buñuelos, but there's nothing fancy about this particular recipe. These are simple, made with pantry staples you likely already have on hand, and they're delicious. Buñuelos are especially popular around the holidays because they're lightly sweet, and crispy, and overall a wonderful treat. Read on for the easy recipe.
Buñuelos
2 cups of flour
1 tsp. baking powder
2 tsp. sugar
a couple of dashes of cinnamon
pinch of salt
2 Tbsp. of fat (shortening, oil or butter)
1 cup of warm water (you may not use it all)
vegetable oil for frying
Plus cinnamon sugar for dusting at the end. (approx. 1 cup sugar mixed with 1 Tbsp. cinnamon)
In large bowl, mix together dry ingredients: flour, baking powder, sugar, a little cinnamon, and a pinch of salt. Then cut in fat and break up until you have a sandy consistency. Add in warm water a little at a time until you form a dough. Knead for a minimum of 10 minutes. Then cut into 6 even pieces and roll each into a ball. Place back in bowl and cover with a slightly damp kitchen towel. Let dough rest 30-40 minutes, then heat a large skillet with enough oil for deep frying. (Oil should be 350º) Then with a rolling pin, roll out each dough ball into a round disk that's a thin as possible (similar to a tortilla). Carefully lay dough into hot oil and fry for 30 seconds on each side. Place on rack lined with paper towels to allow excess oil to drain. And while still hot, dust both sides of buñuelo with plenty of cinnamon sugar. Shake off the excess and enjoy while hot.
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1:23 Sweet Christmas
Treat Your Friends & Family with These BUÑUELOS DE VIENTO Pecan Flavored They are Just Perfect
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make buñuelos de viento, also known as Mexican crispy pastry! I known these as bimbuñuelos, because that’s how my grandma used to call them. Let me tell you these are so easy to make! The trick is to ensure that the mold is hot and the oil is not burning hot, that’s why is important to keep the heat on medium low, by doing so you will ensure that the oil stays at the heat it supposed to! Every time I make them I never have an issue and I finish all the batter without waisting any ???? another trick is to make sure the batter doesn’t go over the mold otherwise they batter will have no way of detaching from the mold. When my grandma used to make them she used to make them outside on a big cazo and she will do about 4-5 at a time making the process super fast doing one by one can be time consuming and seriously that’s the hardest part! Get creative and make them this Christmas I guarantee you your family will be amazed! ????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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blender- Vitamix A3500
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original recipe????????
traditional bunuelos ????????
get your mold at amazon
or at your local swap meet
I M P O R T A N T ⚠️
make sure if its the first time you are going to use the mold, wash it with soap, dry it completly , place in a pan covered with oil, over medium heat let it sit for 30 minutes then procced to use it
Tip!!! keep the mold in the oil, the mold needs to be hot to prevent the batter from sticking
What can go wrong? the oil be too hot that it burs the batter, thats why its important to keep it in medium low to ensure they all get cooked fully and evenly
if you have kids, have fun decorating them ☺️
Get creating for the Christmas add food coloring to batter before letting it sit!
Don’t want to use blender? No problem whisk in dry ingredients with wet ingredients, make sure no clumps are formed!!!
Dont want to wait for the mold? No problem transfer batter to a pipping bag or use a sqeeze bottle then pour in hot oil as if making a funnel cake ????
Ingredients: 30-35 buñuelos double recipe if needed ????
1/2 cup pecans
1 1/2 cup AP flour
3 tbsp sugar
1/2 tsp baking powder
1/4 tsp salt (none if using salted butter)
2 eggs
2 tsp vanilla extract
1/2 tsp maple extract
2 tbsp unsalted butter (melted)
1 3/4 cup milk
sprinkle with sugar and polvorized pecans or drizzle chocolate or dulce de leche????
1 serving of love ????
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Recipes in Spanish :
#buñuelosdeviento #mexicanfood #funnelcake
Buñuelos de Viento
Buñuelos de Viento. Buñuelos de Viento de Jauja Cocina Mexicana™. Buñuelos de molde crocantes y deliciosos revolcados en azúcar y canela. Receta completa paso-a-paso, ingredientes y secretos de cómo hacer Buñuelos de Viento a la perfección desde la primera vez. Una tradición de #JaujaCocinaMexicana para consentir a la familia cualquier día y para celebrar en las fiestas. Buen provecho, y mil gracias por suscribirse
#buñuelosdeviento #buñuelos
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INGREDIENTES PARA 40 BUÑUELOS (MOLDE 10 CM DIAMETRO)
MASA: 1½ tza (190 gm) harina de trigo de todo uso, ¼ cdta sal, ½ cdta polvo de hornear, 2 cda azúcar, 2 huevos, ¼ tza agua, 2 cda mantequilla derretida, ¾ cdta vainilla, 1 tza leche,
FREIR: aceite vegetal el necesario
SERVIR: azúcar + canela molida, azúcar
INGREDIENTS FOR 40 BUÑUELOS
DOUGH: 1½ cups all-purpose flour, ¼ tsp salt, ¼ tsp baking powder, 2 tbsp sugar, 2 eggs, ¼ cup water, 2 tbsp melted butter, ¾ tsp vanilla, 1 cup milk
FRY: vegetable oil
SERVE: sugar + ground cinnamon, sugar