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  • Prep Time


  • Total Time


  • Servings



  • 3⅓

    cups all-purpose flour

  • 1

    teaspoon salt

  • 1

    teaspoon baking powder

  • ¼

    cup lard

  • 1

    cup milk

  • Vegetable oil for frying

  • ½

    cup sugar

  • 2

    teaspoons ground cinnamon


Sift together flour, salt, and baking powder. Work in lard with fingers or pastry blender until like coarse meal. Stir in milk, adding the last 1/4 cup slowly. Add only enough milk to make a dough that will hold together and can be kneaded. Turn dough out on lightly floured board and knead for about two minutes. Divide dough in half and wrap one portion with plastic wrap while you work with the other. Divide dough into 20 pieces if making five-inch rounds, or 40 pieces if making three-inch rounds. Shape pieces into small balls. Roll each ball into a circle as thin as possible. (If dough does not roll easily, allow to stand, well-covered, for 15 minutes.) Allow to lie in a single layer on plastic wrap while making other circles. Heat oil, at least two inches deep, to 375 degrees in deep-fat fryer or in deep heavy pan. Before frying, stretch each circle gently in all directions, retaining circle shape. Start pulling from center and continue toward edges. Be careful to avoid making holes. Fry one or two at a time; depending on size. Flip bunuelo over when underside is golden brown. When both sides are light brown, remove from oil and drain on paper towels. Mix sugar and cinnamon in a paper bag. Add three or four bunuelos and shake gently to coat surface. Repeat process for other half of dough.


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