Buñuelos

Nutrition · per serving

Steps

1. 1

   In a medium bowl, whisk together the plain flour, baking powder, fine salt, caster sugar, and lemon zest so the raising agent and flavouring are evenly distributed.

   100 g plain flour4 g baking powder1 g fine salt15 g caster sugar1 tsp lemon zest
2. 2

   In a second bowl, beat the egg with the milk and melted butter. Pour the wet mixture into the dry ingredients and whisk just until you have a thick, smooth batter with no dry pockets. Do not overmix; a lightly worked batter keeps the buñuelos tender.

   1 medium egg80 ml milk15 g unsalted butter, melted and cooled slightly100 g plain flour4 g baking powder1 g fine salt15 g caster sugar1 tsp lemon zest
3. 3

   Pour the neutral frying oil into a small, deep saucepan and heat to 175-180°C. If you do not have a thermometer, test with a small drop of batter: it should rise quickly and bubble steadily without darkening too fast.

   500 ml neutral frying oil
4. 4

   Using two teaspoons or a small scoop, carefully drop small walnut-sized portions of batter into the hot oil. Fry in 2 batches to avoid crowding, turning as needed, for 3-4 minutes per batch until puffed and deep golden brown. The centres should feel light rather than dense when lifted.

   500 ml neutral frying oil
5. 5

   Lift the buñuelos out with a slotted spoon and drain briefly on paper. While still warm, toss or dust them with the caster sugar so it adheres evenly.

   20 g caster sugar
6. 6

   Serve immediately, while the outside is lightly crisp and the inside is soft and airy.

Origin & History

Buñuelos are part of a broad family of fried doughs found across Spain and Latin America, shaped by local ingredients and traditions. In Argentina, they are a familiar homemade sweet, often prepared for afternoon merienda or on cool days, valued for their simplicity and quick preparation.