Guatemalan Bunuelos Recipe

These delicious treats are made from a dough that is rolled into small balls and then deep-fried until golden brown. The resulting Bunuelos are crispy on the outside and soft on the inside.

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5 from 1 vote

Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Dessert

Cuisine: Guatemalan

Keyword: Guatemalan Bunuelos Recipe

Servings: Servings

Calories: 164 kcal

Equipment

Large mixing bowl: Used to combine the dry ingredients and create the dough.
Separate bowl: Used to beat the eggs before adding them to the dough mixture.
Clean kitchen towel: Used to cover and let the dough rest.
Deep pot or pan: Used for frying the Bunuelos.
Candy thermometer: Used to monitor the oil temperature while frying.
Slotted spoon: Used to carefully flip and remove the fried Bunuelos from the oil.
Paper towel-lined plate: Used to drain excess oil from the fried Bunuelos.

Ingredients

2 cups flour all-purpose
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar granulated
1/2 teaspoon cinnamon ground
1/4 teaspoon nutmeg ground
2 eggs large
1/2 cup milk whole
oil Vegetable for frying

Instructions

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, ground cinnamon, and ground nutmeg. Mix well.

a. Measure and pour the all-purpose flour into the mixing bowl.
b. Add the baking powder for a fluffy texture.
c. Sprinkle in the salt to enhance the flavors.
d. Measure the granulated sugar and incorporate it into the mixture.
e. Sprinkle the ground cinnamon for a warm and aromatic touch.
f. Add a pinch of ground nutmeg for a subtle hint of spice.
g. Use a whisk or spoon to mix all the dry ingredients together until well combined.

In a separate bowl, beat the eggs until well combined. Pour the beaten eggs into the flour mixture and stir until a sticky dough forms.

a. Crack the eggs into a separate bowl.
b. Use a fork or whisk to beat the eggs until they are fully blended.
c. Slowly pour the beaten eggs into the flour mixture.
d. Use a spatula or wooden spoon to incorporate the eggs into the flour mixture.
e. Stir the mixture vigorously until all the ingredients are well combined.
f. Continue stirring until the mixture forms a sticky dough consistency.
g. Ensure there are no dry pockets of flour remaining in the dough.

Cover the dough with a clean kitchen towel and let it rest for 10 minutes to allow the gluten to relax.

a. Place a clean kitchen towel over the bowl of dough.
b. Ensure the dough is fully covered by the towel to retain moisture.
c. Set a timer for 10 minutes to track the resting time accurately.
d. During this resting period, the gluten in the dough will become more elastic.
e. The dough will become easier to work with after the resting time.
f. Avoid disturbing the dough during the resting process.
g. Resting the dough allows the flavors to meld and develop.

Heat vegetable oil in a deep pot or pan over medium heat until it reaches 350°F (175°C).

a. Fill a deep pot or pan with vegetable oil, ensuring it is enough to fully submerge the dough balls.
b. Place the pot or pan on a stove burner.
c. Turn the heat to medium and allow the oil to gradually heat up.
d. Use a candy thermometer to monitor the oil temperature.
e. Heat the oil until it reaches a temperature of 350°F (175°C).
f. Maintain a steady heat to ensure consistent frying results.
g. Do not exceed the recommended temperature to avoid burning the Bunuelos.

Meanwhile, divide the dough into small portions and shape each portion into a ball using your hands.

a. Sprinkle a clean surface with a small amount of flour to prevent sticking.
b. Take a portion of the dough and roll it into a small ball between your palms.
c. Ensure the ball is evenly shaped and free of cracks.
d. Repeat the process for the remaining portions of dough.
e. Adjust the size of the balls according to your preference.
f. The dough should be pliable and easy to shape.
g. Avoid overworking the dough to maintain a light texture.
h. You can shape these balls into anything you like to, shape and get the same results.

Carefully drop the dough balls into the hot oil, frying them in batches until they turn golden brown. Use a slotted spoon to flip them occasionally for even cooking.

a. Gently lower a dough ball into the hot oil, ensuring it is fully submerged.
b. Repeat the process, adding more dough balls to the oil without overcrowding.
c. Fry the dough balls in batches to maintain consistent heat distribution.
d. Use a slotted spoon to gently turn the Bunuelos occasionally for even browning.
e. Monitor the color of the Bunuelos as they cook.
f. Adjust the heat as needed to maintain a steady frying temperature.
g. Remove the Bunuelos from the oil when they achieve a golden brown color.

Once fried, remove the Bunuelos from the oil and transfer them to a paper towel-lined plate to drain excess oil.

a. Use a slotted spoon to carefully lift the Bunuelos from the hot oil.
b. Allow any excess oil to drip off before transferring them.
c. Place a plate lined with paper towels nearby.
d. Gently transfer the fried Bunuelos onto the paper towels.
e. The paper towels will absorb any excess oil from the Bunuelos.
f. Arrange the Bunuelos in a single layer to prevent them from sticking together.
g. Let the Bunuelos rest on the paper towels for a few minutes to cool slightly.

Notes

a. Use a sifter to ensure even distribution of dry ingredients.

b. Let the dough rest for the recommended time to achieve the best texture.

c. Maintain a consistent frying temperature to prevent over or undercooking.

d. Fry the Bunuelos in small batches to avoid overcrowding the pot.

e. Use a slotted spoon to gently flip the Bunuelos for even browning.

f. Dust the Bunuelos with powdered sugar or cinnamon sugar while they are still warm for extra flavor.

g. Serve the Bunuelos fresh for the best taste and texture.

Nutrition

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