New Year’s Eve Crunchy Buñuelos

Instructions:

1. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
2. Add the melted butter, warm water, and vanilla extract. Mix until a soft dough forms.
3. Knead the dough lightly for 2 to 3 minutes, until smooth.
4. Cover and let the dough rest for 15 minutes to relax the gluten.
5. Divide the dough into golf-ball-sized portions.
6. Roll each portion into a very thin circle, almost translucent.
7. Heat oil in a deep pan to 350°F (175°C).
8. Fry the buñuelos one at a time, gently pressing them so they puff slightly, cooking for 30 to 45 seconds per side until golden and crisp.
9. Remove and drain on paper towels.
10. While still warm, sprinkle generously with cinnamon sugar or drizzle with honey or syrup.

Variations

• Add a pinch of anise or cinnamon directly to the dough for extra warmth.
• Top with powdered sugar instead of cinnamon sugar for a lighter finish.
• Serve with warm chocolate or caramel sauce for dipping.
• Use piloncillo syrup for a deeply traditional flavor.

Tips

• Roll the dough as thin as possible for the crispiest texture.
• Keep the oil temperature steady to prevent greasy buñuelos.
• Fry one at a time to maintain oil heat and even cooking.
• Buñuelos are best enjoyed fresh, while still warm and crisp.