Tricolor Mexican Buñuelos

Deborah Dana
Fluffy and light, buñuelos are an irresistible dessert that’s the perfect ending for any meal or even as a snack! During Colonial times in Mexico, buñuelos used to be called “puñuelos” since they were made using a fist. For this tricolor buñuelos recipe, you’ll need a mold that will give a beautiful pattern to your buñuelos and food coloring to make batters of different colors that are great to celebrate either Mexico’s Independence Day or Christmas!
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Ingredients
10
Portions
  • 1 1/4 cups flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoons salt
  • 1/4 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 cup cow's milk
  • some food coloring, green and red
  • some vegetable oil, for frying
  • 1 cup sugar, for sprinkling
  • 1 teaspoon cinnamon powder
Preparation
10 mins
5 mins
Easy
  • For the buñuelos: In a bowl mix flour, sugar, salt, baking powder, vanilla, water, oil, egg, and milk until a light, homogenous batter is obtained.
  • Divide the mixture into three. Dye one red and another one green with food coloring. Leave one without dye.
  • Heat enough oil in two pots. Submerge the buñuelos mold into one of the pots until heated through. Remove excess oil and quickly dip mold in the batter. Submerge the mold in the other pot with oil. Fry and shake lightly for the buñuelo to fall from the mold. Cook until slightly brown. Drain in paper towels. Repeat with all the batters.
  • Combine sugar and cinnamon in a bowl and sprinkle the buñuelos while still warm.
  • Serve.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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