Chocolate Buñuelos
Equipment
- Normal Kitchen Utensils
- Rolling Pin or Wine Bottle
- Kitchen Thermometer Recommended
Ingredients
- For The Buñuelos
- 2 C All-Purpose Flour Plus More for Kneading
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 C Hot Water As Hot As You Can Get Without Burning Your Hand
- 4 Tbsp Melted Butter or Vegetable Oil
- 2-4 C Vegetable Oil for Frying You Need At Least 3/4 Inch of Oil; Usually About 1-2 Quarts
- 1/2 C White Sugar
- 1 1/2 Tbsp Cocoa Powder
- For The (Optional) Syrup
- 1 C Chocolate Chips
- 3/4 C Half n Half, Heavy Cream or Whole Milk
Instructions
- Make the buñuelo dough
- Add the flour, baking powder and salt to a mixing bowl and mix to combine.2 C All-Purpose Flour, 1 1/2 tsp Baking Powder, 1/2 tsp Salt
- Add the hot water and 4 Tbsp of butter/oil, to the flour mixture. Mix this into a dough with your hands. Continue mixing in the bowl until the dough comes together and gets less sticky.3/4 C Hot Water, 4 Tbsp Melted Butter or Vegetable Oil
- Transfer the dough onto a floured surface and knead it for 10 minutes. It should gain some elasticity and easily form into a ball. Note: it can be pretty sticky to start. Just re-flour your hands and the surface as necessary until the dough comes together.
- Divide the dough into 8 equal-sized pieces and roll the pieces into balls. Place them into a bowl, cover them with a slightly damp towel, and let them rest for at least 15 minutes (preferably 30).
- Make the (optional) chocolate sauce
- In a small sauce pot, combine the chocolate chips and half n half, cream or milk. Heat over low heat, stirring occasionally, until the chocolate melts and mixes in.1 C Chocolate Chips, 3/4 C Half n Half, Heavy Cream or Whole Milk
- Fry the Buñuelos
- Prep for frying while the dough rests. Start by mixing the sugar and cocoa powder in a small bowl. Set aside.1/2 C White Sugar, 1 1/2 Tbsp Cocoa Powder
- Line a plate with paper towels. You will put the buñuelos here after frying to drain off excess oil. Have a second plate ready to place the drained buñuelos on.
- Finally, heat your frying oil to 350 degrees in a wide pan or pot. You need the pan to be at least 10 inches wide and tall enough to hold the depth of your oil, plus at least 6 inches more. You need at least 3/4" oil for frying. Up to 2 inches in depth will do well (any more and you are basically wasting oil). In measuring the temperature of the oil, I recommend a kitchen thermometer or probe. If you don't have one, you can also throw a pinch of flour into the hot oil every few minutes or so. If the flour floats and bubbles, it is ready to fry. Note: using the flour method may lead to variations in frying time because you don't know the exact oil temperature.2-4 C Vegetable Oil for Frying
- Once the oil is hot and the dough has rested, roll one of the balls out onto a lightly floured surface. Roll, with your rolling pin or wine bottle, until the dough is nearly transparent (around 1/8th inch thick). Turn as you roll, so the ball flattens into a round disc (like a tortilla). Here is when you would cut the dough into shapes – if you like. You could make squares, triangles, strips, etc. I like to cut strips, and then cross-cut them on a diagonal – making a sort of rhombus shape. You will likely have extra off-cuts. Just roll those into the next ball of dough.
- Add your flat dough to the hot oil, laying it down away from you to avoid splashes. Tongs may help here. Note: if the dough folds over itself, nudge it a bit with the tongs to help it flatten back out.
- Fry the dough for 2 minutes, flipping halfway through, or until it is solid and golden (time may vary if you don't know your oil temperature). It will form bubbles as it fries. Try not to break them or the oil will get in.
- Once fried, remove the dough (now unseasoned buñuelos) from the oil, being sure to let excess oil drip off, and place it on your paper-towel lined plate to drain (you will have to flip it once to let the second side drain). As it drains on the first side, roll out/cut the next dough ball and begin frying it.
- Right before the next round of dough finishes frying, add the previous round of buñuelos to the second plate and sprinkle both sides liberally with the cocoa sugar mixture. Once coated, pour the excess cocoa sugar back into the bowl so you can top the rest of the buñuelos.
- Repeat the rolling, frying, draining and sugar-sprinkling steps until all of the buñuelos are fried and coated in sugar. If you have extra cocoa sugar left over, get it on those buñuelos!
- You can serve these buñuelos right away while they are warm. Pour the (optional) syrup over them just before serving, or use it for dipping.
Notes
Chocolate Buñuelos: A Sweet Twist on Tradition
Craving something crispy, chocolaty, and just a little indulgent? Meet chocolate buñuelos, a fun spin on the classic treat! Traditional Mexican buñuelos—fried, golden discs of dough dusted with cinnamon sugar—are a popular holiday dessert across Latin America. (There is also a Spanish version of buñuelos, which is like a sweet, fried ball of dough.) But these chocolate buñuelos bring something new to the table: a cocoa-sugar coating and an optional rich chocolate dipping sauce.
A Little History on Buñuelos
Buñuelos have been around for centuries, with origins tracing back to Spain. They spread throughout Latin America, taking on different forms and flavors. In Mexico, they’re often made during Christmas and New Year’s, symbolizing good luck. Typically, you’ll find them shaped like large, flat discs, but there’s no rule saying you can’t get creative. For this recipe, I fry them in strips for easy snacking. But feel free to shape yours however you like—just keep them under six or seven inches wide for easy frying.
Why Chocolate?
While the cinnamon sugar on traditional buñuelos adds warmth and sweetness, the cocoa-sugar coating here brings a subtle bitterness that balances the sweetness perfectly. These chocolate buñuelos aren’t overly sweet, making them perfect for anyone who loves desserts with a hint of dark chocolate flavor. Plus, dipping them into a velvety chocolate sauce takes things to the next level!
Tips for Success
- Dough shapes: You can cut the dough into strips, circles, or any shape that fits into your frying pan.
- Frying: Make sure your oil is hot enough (around 350°F) to get that perfect crispy exterior.
- Cocoa sugar: Toss the buñuelos in the cocoa-sugar mixture right after frying, so it sticks well.
If you’re feeling nostalgic or curious about the classic cinnamon sugar buñuelos, you can click here for the traditional recipe. Looking for more sweet treats? Check out my stuffed French toast—it’s just as decadent and easy to whip up!
Whether you stick to strips or try your own shapes, these chocolate buñuelos are bound to become a new favorite. Grab your cocoa powder, heat up that oil, and let’s fry!
Some content edited/generated with the help of ChatGPT | OpenAI: https://www.openai.com/