These classic Spanish buñuelos are a fantastic winter treat. This traditional fried dough is one of my favorite Christmas desserts, and it tastes delicious with a cup of hot chocolate! These treats are quick and easy to make, and will brighten up any Christmas celebration.
If you’re looking for more Spanish Christmas treats, don’t miss these recipes for Spanish polvorones and traditional mantecados. You’ll also love these fried donuts (roscos fritos)!
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Introduction
I know it’s Christmas when I start to smell buñuelos being fried. These crispy dough balls are fried to perfection by vendors in food trucks and carts. Fortunately, these versatile and indulgent treats can be enjoyed anytime–at breakfast, as an afternoon snack, or a post-caroling dessert!
Ingredients
Curious what ingredients this buñuelo recipe needs? Fortunately, it doesn’t take anything fancy! Let’s talk about the key ingredients.
- Flour: All-purpose flour is all you need here. Be sure to measure the flour accurately so the dough isn’t too dry; use a kitchen scale if you can.
- Baking Powder: This will help the buñuelos rise when they hit the hot oil. Be sure to use baking powder that’s less than 3 months old for best results.
- Lemon Zest & Cinnamon: These are infused in the milk for a wonderful flavor!
See recipe card for full information on ingredients and quantities.
Substitutions
- Gluten Free: Swap the all-purpose flour with measure-for-measure gluten free flour.
- Dairy Free: Use your favorite plant-based milk in the dough.
- Don’t have vegetable oil? Good-quality olive oil or sunflower oil are good options for frying the buñuelos.
How to Make Spanish Buñuelos
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Bring the milk, cinnamon stick, lemon peel, and butter to a boil, then remove the cinnamon stick. (image 1)
- Add the flour and baking powder. (image 2)
- Stir constantly for 5 minutes to cook the flour, keeping the pan on the heat. (image 3)
- Beat the eggs into the mixture one at a time, using a hand mixer for easier mixing. Once the dough is smooth, set it aside to rest for 1 hour. (image 4)
- Heat 1 ½ inches (4 cm) of vegetable oil in a saucepan to 350°F (177°C) over medium-high heat. Fry a few spoonfuls of the dough at a time, flipping them until they’re golden on both sides. (image 5)
- Once the buñuelos are golden, remove them from the hot oil and let them cool on paper towels. (image 6)
- Sprinkle the buñuelos with powdered sugar and serve right away. (image 7)
- Serve with thick drinking chocolate and enjoy! (image 8)
Recipe FAQs
Spanish buñuelos are made from a simple dough that consists of butter, flour, baking powder, eggs, and milk infused with cinnamon and lemon. The dough is made in a saucepan, and then it’s cooled and deep fried.
Buñuelos and sopapillas are similar, but not quite the same! Sopapillas are usually rolled out, cut into squares, and deep fried, then drizzled with honey. Spanish buñuelos are round balls of dough deep fried and topped with powdered sugar, and often served with drinking chocolate.
Buñuelos are a favorite Christmas treat because they symbolize good luck for the New Year. However, they’re delicious enough to enjoy any time of year!
These tasty pieces of deep-fried dough originated in Spain, and were created by the Moriscos (Muslim converts to Christianity). Their version was flavored with anise and honey, but my recipe is for the buñuelo I fell in love with. They’re dusted with powdered sugar and served with chocolate for dipping!
Serve
My favorite way to serve buñuelos is to dust them with powdered sugar and to dip them in Spanish hot chocolate. (They taste delicious with custard or dulce de leche, too!) Be sure to enjoy them hot and fresh for the best taste!
If you’re looking for other Spanish treats, make sure to try these recipes for arroz con leche, churros, and roscón de reyes.
Expert Tips
- Use a hand mixer to blend the eggs into the flour mixture. This step requires a lot of elbow grease otherwise!
- Keep the frying oil at a constant temperature, and avoid overcrowding the pan as the buñuelos fry. These ensures even cooking.
- Eat the buñuelos as soon as possible after frying. They taste best while they’re hot and crispy!
Spanish Buñuelos Recipe
Buñuelos are a fantastic Christmas dessert from Spain, perfect for any time of day! These delicious balls of deep-fried dough are dusted with sugar and can be filled with anything you want. What’s not to love?
Print (images optional) Pin RateServings: 30 servings
Calories: 194.16kcal
Instructions
Heat the milk, cinnamon stick, lemon zest, and butter in a medium-sized saucepan and bring to a boil. Once the mixture is boiling, carefully remove the cinnamon stick.
Add the flour and baking powder and stir constantly for 5 minutes, keeping the saucepan on the heat.
Remove the pan from the heat, and add the eggs one at a time, beating vigorously with a hand mixer. When the dough is smooth, set it aside to rest in the saucepan for about an hour.
Set a large frying pan on medium-high heat and add the vegetable oil to a depth of about 1.5 inches (about 4 cm). Bring the oil to 350°F (177°C).
Once the oil is hot, carefully drop a few rough spoonfuls of the dough into the pan; be careful not to overcrowd the pan. Once they have turned golden, flip them over and cook on the other side.
Once the buñuelos are golden and start to float in the oil, remove them with a slotted spoon or skimmer and let them drain on paper towels.
- Sprinkle the buñuelos with powdered sugar and serve straight away. If desired, serve them with thick drinking chocolate or custard on the side.
Notes
- Use a hand mixer to blend the eggs into the flour mixture. This step requires a lot of elbow grease otherwise!
- Keep the frying oil at a constant temperature, and avoid overcrowding the pan as the buñuelos fry. These ensures even cooking.
- Eat the buñuelos as soon as possible after frying. They taste best while they’re hot and crispy!
Nutrition
Serving: 1buñuelo | Calories: 194.16kcal | Carbohydrates: 3.75g | Protein: 1.84g | Fat: 19.73g | Saturated Fat: 14.85g | Cholesterol: 44.3mg | Sodium: 23.7mg | Potassium: 28.54mg | Fiber: 0.17g | Sugar: 0.46g | Vitamin A: 185.65IU | Calcium: 21.03mg | Iron: 0.36mg
Photography by Giulia Verdinelli
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