Tricolor Mexican Buñuelos

Name: Tricolor Mexican Buñuelos
Prep time: 15 min
Cook time: 5 min
Yield: 10
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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!

Reviewed by Editorial Team of Kiwilimón

Published: 28-08-2018

Preparation

10 mins

5 mins

Low

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, percentage of daily values based on a 2,000 calorie diet.

Energy

252

kcal

12.6%

Carbohydrate, by difference

44.4

14.8%

Protein

10%

Total lipid (fat)

6.2

9.54%

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100

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Tips

Heat the mold in oil before dipping it in the batter to stick and fry each buñuelo easily. For removing each buñuelo from the mold, shake slightly.

Tricolor Mexican Buñuelos

Ingredients

Preparation

Nutritional information

Presentation

Tips

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