baking · vegetarian
Cinnamon-sugar rosette buñuelos
Crisp, lacy fritters made by dipping a hot iron mold into a thin batter and frying, then tossing in cinnamon sugar.
- Time
- 40min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Whisk the flour, sugar, salt, eggs, milk and vanilla into a smooth batter the thickness of heavy cream. Rest 15 minutes.
-
2
Mix the coating sugar and cinnamon in a wide bowl.
-
3
Heat the oil to 185°C (365°F) with the rosette iron submerged in it so the iron gets hot.
-
4
Lift out the iron, shake off the oil, and dip it into the batter up to, but not over, the top edge.
-
5
Lower it straight into the oil. Hold for a few seconds until the buñuelo releases (nudge with a fork), then fry until golden on both sides.
-
6
Drain briefly and toss in cinnamon sugar while warm. Repeat, reheating the iron each time.
