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A Mexican tradition.
- 1 1/2 cups all purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 egg, beaten
- Vegetable oil
- CINNAMON SUGAR
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- In a medium bowl, combine flour, lemon zest, 1/2 teaspoon cinnamon, baking powder, and salt. Set aside.
- In medium saucepan, melt butter.
- Stir in cream and vanilla extract. Bring cream to a boil until the edges begin to foam.
- Remove from heat and cool slightly.
- Temper the egg by whisking in 2 tablespoons of warm cream to the egg. Once the temperature of the eggs has risen, add remaining egg to the cream mixture.
- Stir the cream mixture into the dry ingredients.
- Knead dough on a lightly floured surface.
- Form 20, 1-inch balls from the dough.
- Using a rolling pin, roll out each ball into a very thin tortilla, about 5-inches in diameter.
- Place all tortillas onto a cookie cooling rack. Allow to dry for at least 3 hours or more.
- When preparing to fry, mix together 1 cup granulated sugar and 2 tablespoons cinnamon in a shallow pan. Set aside.
- Line baking sheets with cooling racks, set near the frying station.
- Using a wok, or large saucepan, heat vegetable oil to a temperature of 350°F.
- Add one to two bunuelos at a time.
- Fry both sides until golden brown.
- Gently sprinkle both sides of bunuelos with cinnamon sugar. Set on prepared baking sheets.