Buñuelo Recipe

Make the dough

In a medium mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon granulated sugar, 1/4 teaspoon fine salt, and 1/2 teaspoon baking powder until evenly combined.

Cut in 2 tablespoons cold unsalted butter (grated or small pieces) using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in 2 tablespoons neutral oil.

If using egg, beat half an egg lightly and add it to the dry mix. Add 3 tablespoons cold water gradually and stir until the dough just comes together. The dough should be soft but not sticky; add up to 1 tablespoon more water if needed or a tablespoon flour if too wet.

Turn dough onto a lightly floured surface, knead briefly (6–8 turns) to smooth. Flatten into a disc, wrap in plastic, and refrigerate for 20–30 minutes to relax the gluten and chill the fat.

Shape buñuelos

Divide chilled dough into 8 equal pieces. On a lightly floured surface roll each piece very thin (about 1/16 inch / 2 mm), into roughly 6–7 inch rounds. Use a round cutter or plate to trim perfect circles if desired. Keep rounds covered with a damp cloth while working to prevent drying.

Heat oil

Pour about 2–3 cups vegetable oil into a heavy skillet or saucepan to a depth of about 1 to 1 1/2 inches. Heat oil over medium heat until it reaches 350°F (175°C) or until a small piece of dough sizzles and browns in about 30–45 seconds. Maintain temperature between 325–350°F while frying.

Fry buñuelos

Working in batches of 2–3, carefully slide one dough round into the hot oil. Use a slotted spoon to press it gently so it puffs slightly and to flip it. Fry each side 30–45 seconds or until golden brown and crisp. Remove with a slotted spoon and drain briefly on a rack or paper towel-lined tray.

While the buñuelos are frying, combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl and stir to mix evenly.

Immediately after removing each hot buñuelo from the oil and while still warm, toss it in the cinnamon-sugar mixture to coat both sides. Place coated buñuelos on a rack to cool for a minute — they should be crisp.

If serving as the traditional 'Fried Ice Cream' style, form 4 balls/scoops of ice cream and quickly set each on a coated buñuelo. Alternatively, make a shallow cup by folding a warm buñuelo over a small bowl and letting it cool to hold a scoop (do this ahead so it holds shape).

Drizzle about 1 tablespoon honey or piloncillo syrup over each ice cream-topped buñuelo. Sprinkle 1/2 tablespoon toasted chopped pecans (optional) for texture.

Serve immediately so the contrast between the hot, crisp buñuelo and cold ice cream is preserved. If making multiple, keep baked shells in a single layer in a warm oven (150–170°F / 65–75°C) for a few minutes max to preserve crispness before assembly.