As the holiday season twinkles into view, there's a special kind of warmth that only traditional treats can bring. And when it comes to festive fried dough, few things can compare to the sheer delight of Holiday Cinnamon Buñuelos! These crispy, sugary marvels are more than just a dessert; they're a celebration of culture, family, and the joy of sharing.
Imagine a light, airy dough, fried to golden perfection, then lovingly coated in a sweet, aromatic blanket of cinnamon sugar. That's a buñuelo, and it's ready to become the star of your holiday spread. Whether you're gathering with loved ones or simply indulging in a cozy evening, these delightful fritters are guaranteed to bring smiles.
What are Buñuelos? A Sweet Tradition
Buñuelos are a beloved fried pastry enjoyed across Spain and Latin America, with variations found in many cultures globally. They can range from light, airy fritters to more dense, disc-shaped doughs, often flavored with anise or vanilla and finished with a sweet topping. Their history dates back centuries, evolving from simple fried doughs into the festive treats we adore today. To learn more about their rich heritage, you can delve into their origins on Wikipedia.
For many, especially in Mexico and other Latin American countries, buñuelos are synonymous with holiday celebrations like Christmas and New Year's. They are often made in large batches, shared among neighbors, and enjoyed with a cup of hot chocolate or coffee.
Why Holiday Cinnamon Buñuelos?
The addition of cinnamon is what truly elevates these buñuelos for the holidays. Cinnamon, with its warm and comforting spice, perfectly complements the sweetness and crisp texture of the fried dough. It evokes the spirit of the season, making each bite feel like a festive embrace.
This recipe is designed to be straightforward, allowing even novice bakers to achieve deliciously authentic results. We'll guide you through making a simple, pliable dough, frying it just right, and creating that irresistible cinnamon-sugar coating that makes buñuelos so special.
Tips for Perfect Buñuelos Every Time
- Dough Consistency: The dough should be soft and slightly tacky, but not overly sticky. Adjust flour or milk slightly if needed.
- Oil Temperature is Key: Maintain a consistent oil temperature of 350-375°F (175-190°C). If it's too cool, buñuelos will be greasy; too hot, and they'll burn before cooking through.
- Don't Overcrowd the Pan: Fry buñuelos in small batches to maintain oil temperature and ensure even cooking.
- Drain Properly: After frying, place buñuelos on a wire rack set over paper towels to drain excess oil. This keeps them crispy.
- Coat While Warm: Roll the buñuelos in the cinnamon sugar mixture while they are still warm so the coating adheres beautifully.
Get Ready to Fry!
Gather your ingredients, clear your workspace, and get ready for the delightful aroma of homemade buñuelos to fill your kitchen. This recipe is more than just instructions; it's an invitation to create lasting holiday memories. So, let's get cooking and bring some traditional sweetness to your festivities!
FAQs
What are Buu00f1uelos?
Buu00f1uelos are a beloved fried dough fritter, popular in many Latin American countries and Spain. They are often served during holidays and celebrations, typically coated in a sweet glaze or cinnamon sugar.
What is the best oil for frying buu00f1uelos?
For frying buu00f1uelos, neutral-flavored oils with a high smoke point are best. Vegetable oil, canola oil, or sunflower oil are excellent choices as they won't impart any unwanted flavors to your sweet treats.
Can I make buu00f1uelos ahead of time?
While buu00f1uelos are best enjoyed fresh and warm, you can prepare the dough a day in advance and store it in the refrigerator. Fried buu00f1uelos can be stored at room temperature in an airtight container for 1-2 days, but they may lose some crispness.
How do I ensure my buu00f1uelos are crispy?
To achieve perfectly crispy buu00f1uelos, ensure your oil is at the correct temperature (around 350-375u00b0F or 175-190u00b0C) and don't overcrowd the pan. Fry them until golden brown, then drain excess oil on a wire rack before coating with cinnamon sugar.
Holiday Cinnamon Buñuelos
- Total Time: 50 minutes
- Yield: 20-24 buñuelos 1x
- Diet: Vegetarian
Description
A beloved Mexican fried pastry, these Holiday Cinnamon Buñuelos are delightfully crispy, coated in a sweet cinnamon-sugar mix, and perfect for festive celebrations.
Ingredients
2 cups all-purpose flour
2 tbsp granulated sugar (for dough)
1 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup warm milk
2 tbsp unsalted butter, melted
1 tsp vanilla extract
4-6 cups vegetable oil (for frying)
1 cup granulated sugar (for coating)
2 tbsp ground cinnamon (for coating)
Instructions
Step 1: In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, and salt.
Step 2: In a separate medium bowl, whisk the egg, warm milk, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Mix with a spoon or your hands until a soft, slightly sticky dough forms. Avoid overmixing.
Step 4: Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
Step 5: While the dough rests, prepare the cinnamon sugar coating. In a shallow dish, combine 1 cup granulated sugar and 2 tbsp ground cinnamon. Mix well and set aside.
Step 6: Divide the rested dough into 20-24 equal pieces. On a lightly floured surface, roll each piece into a thin circle, about 4-5 inches in diameter. The thinner they are, the crispier they'll be.
Step 7: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature.
Step 8: Carefully place 2-3 buñuelos into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and crispy. Flip once to ensure even cooking.
Step 9: Using tongs, remove the fried buñuelos and place them on a wire rack lined with paper towels to drain excess oil.
Step 10: While still warm, carefully transfer each buñuelo to the cinnamon sugar mixture and coat generously on both sides. Place them back on the wire rack or a serving platter.
Step 11: Serve your Holiday Cinnamon Buñuelos immediately and enjoy! They are best when fresh.
Notes
For an extra festive touch, you can add a pinch of nutmeg or allspice to your cinnamon sugar mixture. If you don't have a rolling pin, you can flatten the dough using the bottom of a glass or a clean, empty bottle.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Deep Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 buñuelo
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
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