Buñuelos Españoles

by Chef

Serves: 5-6 eachPrep Time: 30 minutesCook Time: 10 minutes


  • 3 1/3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1½ tablespoons sugar
  • ¼ cup sweet cream butter, chilled
  • 2 farm-fresh eggs
  • ½ cup whole milk

Sugar seasoned with cinnamon for coating


Preheat fryer to 360 degrees
Place sifter over mixing bowl. Combine flour, salt, baking powder, and sugar and sift into the bowl. Cut the chilled butter into small pieces (½-inch dice) and rub into flour with your fingertips until mixture is like coarse meal. Beat eggs lightly, combine with milk, and pour into flour mixture. Stir until dough forms a solid mass.

Lightly broadcast flour onto the work surface and turn dough out onto the board. Flour your hands and knead for 2 minutes or until smooth. Cut dough in half and then divide each half again. Divide sections into small balls the size of marbles and let stand 15 minutes. Roll each ball on a lightly floured board and press to flatten into a very thin pancake 3-4 inches wide. With the tip of a knife, score the center; then place them in a single layer on waxed paper until ready to cook.

Fry in 360-degree oil until puffed and golden brown. If using a skillet, this will take about 30 seconds on each side. Drain on paper towels. Then coat in sugar seasoned with cinnamon powder.