South of the Border Doughnuts


South of the Border Doughnuts

South of the Border Doughnuts
3 to 3-1/2 dozen
2 Min

Mexicans call these bunuelos. Americans call them South of the Border Doughnuts. No matter what you call 'em, they're perfect for an after-siesta (or anytime) nibble.

What You'll Need

  • 2/3 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour, divided (or more as needed)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • Vegetable oil for frying

What to Do

  1. In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
  2. In a medium bowl, using an electric mixer, cream together the butter and remaining sugar until creamy. Add eggs and vanilla, blending well. Mix in 1 cup flour, the baking powder, and salt; mix well and blend in milk. Add remaining flour and mix to make a soft dough.
  3. Turn onto a floured surface and knead for 1 or 2 minutes, until dough is smooth, kneading in more flour if dough is still too sticky to handle.
  4. With a rolling pin, roll out the dough to 1/4-inch thickness, flouring the surface and the rolling pin lightly, if the dough sticks. Cut dough with a 2-inch round cookie cutter.
  5. In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees F).
  6. Fry six 2-inch rounds at a time, turning often with tongs, until puffy and golden, 1-1/2 to 2 minutes.
  7. Drain on paper towels and toss in coating mix while still hot.



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How much salt do you use?

Salt is mentioned to mix in, but not listed as an ingredient!

You mention rolling in coating mix, you did not include ingredients for that, please advise. Thank you

Coating mix is step #1

Made a double batch, needed a lot more flour. Was very good..

Made them this morning for the kiddos and they loved 'em! :)

I just noticed that you can't use the Spanish letter n with the tilde over it, (pronounced en-yeh), and is used in the proper Spanish spelling of Buuelo. It just shows up as an extra letter u!

Try using ALT 0241. It may be that the set of fonts being used does not allow for a tilde. I tried it and got "".

Guess it doesn't work on Mr. Food. It showed tilde in the text box but when I posted it, it didn't. :-(

The picture for this recipe shows donuts, (aka doughnuts). Buuelos made in Mexico are normally at least 6" in diameter, are thinner than a normal flour tortilla. In Spain, buuelos are deep fried round balls and resemble Danish apfelskivers, but are lighter. They are all originally a sephardic jewish traditional recipe called bimuelos.

Yes, these are doughnuts in the pic! The recipe said nothing about making a hole in the center. I have a friend who makes bunuelos for Hanukkah. Hers are about the same thickness as a tortilla, but wider as you mentioned. I was amazed how she could roll out a near perfect circle! I can't do that yet. These are the Sephardic version of the Jewish sufganiyot (jelly filled doughnuts)!

I live in DEEEEEEP south Texas (6 mi from the border) and our bunelos are as described above similar to a tortilla and covered in cinnamon sugar. They are a traditional treat for new years about the only time to find them in the bakeries around here. I love hearing that they are different is Spain.

Love the thought of a doughnut..but fry?? Nope :-( there are too many other 'Ooh its so good' desserts to try!

I'm as Mexican as they come and let me tell you, we do not call these buuelos. These are call donas. Buuelos are thin flour tortillas, deep fried and then sprinkled with sugar and cinnamon.

I am Patzcuaro, Michoacan and you are absolutely right.

I made these today....they were very good. Note, 2-inch round cookie cutter or a shot glass...and a thimble for the hole in the middle. The only problem with this recipe is they ask for salt but do not say how much. I added 1/4 tsp. While tossing in cinnamon and sugar is delicious, I wish I would have tossed a half in icing sugar. I would make again but would add a bit of nutmeg.

you're right, think they could use a little nutmeg for favor

When you select printing 1 sheet and discover another sheet is needed, you just put the paper back in te printer with the printed side up to print on the other side.

Why do you print out ooh it's so good , on additional page when I print a recipe, you waste paper and ink. S. Garis

I will always tell my printer to print page 1. That Way I don't waste that second sheet of paper. If I forget I use the other side of that paper for the next recipe.

I don't like it either. Uses extra ink and paper.


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