Nutty Bunuelos

Nutty Bunuelos
  • PREP TIME
    0 mins
  • COOK TIME
    4 mins
  • TOTAL TIME
    4 mins
  • SERVING
    15 People
  • VIEWS
    12

These golden, crispy Nutty Bunuelos are a delightful indulgence, reminiscent of cherished family traditions. Each bite offers a perfect balance of delicate sweetness and nutty crunch, making them an irresistible treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    25 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    49 mg
  • Sugar
    3 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a large bowl, whisk the eggs until light and frothy. (2 minutes)

02

Step
1 mins

In a separate bowl, whisk together the sifted cake flour, confectioners' sugar, and salt. (1 minute)

03

Step
5 mins

Gradually add the dry ingredients to the wet ingredients, stirring continuously until a stiff dough forms. Be careful not to overmix. (5 minutes)

04

Step
8 mins

Heat the oil in a deep-fryer or a large, heavy-bottomed skillet to 375°F (190°C). Use a thermometer to ensure accurate temperature. (8 minutes)

05

Step
10 mins

Lightly flour a clean work surface. Pinch off small, walnut-sized pieces of dough and gently roll them out into thin circles, about 2-3 inches in diameter. (10 minutes)

06

Step
2 mins

Carefully place the bunuelos into the hot oil, frying in batches to avoid overcrowding. (2 minutes)

07

Step
4 mins

Fry for 3 to 4 minutes, turning once, until golden brown and crispy on both sides. (4 minutes)

08

Step
2 mins

Remove the bunuelos with a slotted spoon and drain on a wire rack lined with paper towels to remove excess oil. (2 minutes)

09

Step
3 mins

While still warm, drizzle generously with honey and sprinkle with toasted, chopped walnuts. Dust with additional confectioners' sugar, if desired. (3 minutes)

10

Step

Serve immediately and enjoy the delightful combination of textures and flavors!

For a richer flavor, consider adding a dash of vanilla extract to the egg mixture.
Toasting the walnuts before chopping enhances their nutty aroma and taste.
If you don't have cake flour, you can substitute it by using 1 1/2 cups all-purpose flour minus 3 tablespoons, then adding 3 tablespoons of cornstarch.
Ensure the oil temperature remains consistent for even cooking and prevent the bunuelos from becoming greasy.
Experiment with different toppings such as cinnamon sugar, chocolate sauce, or a dusting of citrus zest for a unique twist.

Kathryne Schultz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 4 Ratings)
Total Reviews: (4)
  • Lulu Conn

    These were a hit at my party! Everyone loved the crispy texture and the honey-walnut topping.

  • Missouri Emmerich

    I followed the recipe exactly, and they turned out perfectly. So easy and delicious!

  • Jaclyn White

    The tip about toasting the walnuts made a huge difference. Thanks for the great recipe!

  • Dudley Stracke

    My family has been making these for generations, and this recipe is just as good as my grandma's!

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