I’m sure most of us have made elephant ears, or deep fried tortillas with cinnamon and sugar at some point. Bunuelos are similar to that, but so much better when homemade. They are easy to make, no “perfect” size, and if you want, you can use cookie cutters to make fun shapes for kids or holidays. These are great for breakfast, or just to snack on all day long.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup milk
- ¼ cup butter
- 1 teaspoon vanilla
- 2 beaten eggs
- Canola or vegetable oil for frying
- 1 cup sugar
- 1 teaspoon cinnamon
- Honey (optional)
Tip: make sure you have all your dry ingredients ready as the milk, butter and vanilla don’t take long to heat up.
2. In a medium saucepan heat milk, butter, and vanilla and bring to a boil.
3. In a separate bowl, mix the eggs. Then add the beaten eggs to the warm milk mixture and whisk.
5. lightly flour your table or board and knead dough for 2 to 3 minutes until smooth.
6. Then divide into about 20 dough balls or more, if you want them smaller. With a rolling pin, roll out thin tortillas.
7. Lay out all the thin tortilla flats and let them dry for 10-15 mins. Turn them over once to ensure drying on both sides.
8. Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan, place on a cooling rack or paper towel. (Personally, I place a cooling rack over paper towel so the extra oil drips onto that).
9. While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.
10. This last step is optional, but I drizzle a little bit of honey onto the Bunuelos right before I eat them.
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