Sonoran-Style Buñuelos de Viento

Name: Sonoran-Style Buñuelos de Viento
Total time: 1800 s
Yield: Makes 30 pieces
Ingredients: 2 large eggs, at room temperature; 2 1/2 cups all-purpose flour (about 315 grams); 2 tablespoons melted butter (30 grams); 1/4 teaspoon baking powder; 2 1/4 cups milk, at room temperature (about 530 ml); 1/4 teaspoon fine salt; 1 teaspoon sugar; 1 1/2 cups sugar (about 300 grams); 1 teaspoon ground cinnamon; 1 tablespoon Bacanora

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Traditional sugar-dusted buñuelos with a splash of Bacanora.

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Traditional sugar-dusted buñuelos with a splash of Bacanora.

Saved

Ingredients

30 minutes

Makes 30 pieces

2large eggs, at room temperature
2 1/2 cupsall-purpose flour (about 315 grams)
2 tablespoonsmelted butter (30 grams)
1/4 teaspoonbaking powder
2 1/4 cupsmilk, at room temperature (about 530 ml)
1/4 teaspoonfine salt
1 teaspoonsugar
For dusting
1 1/2 cupssugar (about 300 grams)
1 teaspoonground cinnamon
Optional Sonoran touch
1 tablespoonBacanora

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Steps

30 minutes

1

In a bowl, combine the dry ingredients: flour, 1 teaspoon sugar, salt, and baking powder.
2

In another bowl, mix the wet ingredients: milk, eggs, vanilla extract, and melted butter. Mix well.
3

Combine the wet and dry ingredients. This is the time to add the Bacanora or your preferred liquor.
4

Let the batter rest for 10 minutes until it thickens.
5

Heat your pans (one for the mold and one for frying oil) over high heat. When ready to start frying the buñuelos, reduce to medium heat.
6

Remove the mold from the oil and blot it on paper towels. Dip the mold into the batter without overflowing, then immediately submerge it in the hot oil, moving it up and down gently until the buñuelo separates from the mold.
7

Drain on a paper towel.
8

Sprinkle with the cinnamon sugar mixture and serve.
9

Enjoy!