Mexican hot chocolate
Be sure to add a frothy finish to this Mexican hot chocolate, which is warming and spiced with cinnamon, vanilla and chilli
Buñuelos
Makes 18 pastries
Easy
Prep:
Cook:
plus resting
Try your hand at making these flaky fried pastries, which are a street food favourite all over Mexico. Sprinkle with cinnamon sugar and eat warm for the best results
Skip to ingredients
- 2 cups all-purpose flourplus extra for dusting
- ½ tsp ground cinnamon
- 1 tsp baking powder
- 2 tbsp granulated sugar
- 4 tbsp (about ½ stick) buttersoftened
- 1 tsp vanilla extract
- 1 cup/8 fl oz vegetable oil
For the topping
- 1 tsp ground cinnamon
- 4 tbsp granulated sugar
Method
step 1
Put the flour, cinnamon, baking powder and sugar in the bowl of a stand mixer fitted with a dough hook, and mix together on medium speed. Add the butter and mix until crumbly. Add the vanilla and ½ cup (4 fl oz) water, and mix again until everything comes together into a dough. Knead the dough for 5 mins until smooth, then transfer to a bowl and cover with plastic wrap. Leave to rest for 15 mins.
step 2
Divide the dough into 18 pieces. Lightly flour a work surface and roll each piece of dough out into a 5in disc.
step 3
To make the topping, combine the cinnamon and sugar in a small bowl. Heat the oil in a heavy, deep frying pan over a medium-high heat until a small piece of dough sizzles and rises to the top when dropped in. Carefully put one of the dough discs in the hot oil and use metal tongs to submerge it. Fry for 2-3 mins until golden, then transfer to a cooling rack set over a cookie sheet to drain. Sprinkle some of the cinnamon sugar on both sides. Repeat with the remaining dough discs and cinnamon sugar, then serve immediately.
