Bunuelos

Mexican buñuelos are a beloved sweet treat, shaped like thin, crispy discs and traditionally enjoyed during the festive season and throughout Carnival. In flavour, they’re closest to Polish faworki (angel wings), but their texture is uniquely crisp and beautifully blistered. They are typically coated in cinnamon sugar and served with hot chocolate, though in some regions they’re paired with an anise-infused syrup. In simpler versions, they can even be made by frying tortilla wraps. And just like many festive treats — it’s said you should eat at least one for good luck in the New Year!

Makes about 36 buñuelos.

Ingredients for buñuelos:

• 3 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 110 g lard, cold and diced
• 1 cup + 1 tablespoon water
• 2 teaspoons vanilla extract (or orange liqueur/vodka)

Place the flour, baking powder and salt into a food processor and pulse to combine. Add the cold diced lard and blend until the mixture resembles damp sand. With the motor running, slowly pour in the water and vanilla extract until the dough comes together into a ball. Transfer the dough to a work surface and knead briefly (about 1 minute) until smooth. Cover and leave to rest for 30 minutes — this will make the dough softer and easier to roll out.

Heat oil in a deep frying pan to a depth of about 3 cm (around 175°C, similar to doughnut frying temperature). Divide the dough into small portions and roll into balls the size of ping-pong balls. Roll each ball out very thinly (about 13 cm in diameter). Carefully place into the hot oil and fry on both sides until golden. If large bubbles form, gently pierce them with a fork while frying. Remove and drain thoroughly on kitchen paper, ensuring no oil remains trapped inside the bubbles.

Toss the warm buñuelos in icing sugar mixed with cinnamon.

Additional:

• oil for frying
• icing sugar mixed with cinnamon (for coating)

Serve warm, ideally with hot chocolate.

Enjoy!

Based on a recipe from Bon Appétit.