Buñuelos is a classic Mexican holiday treat, I couldn’t resist making them for Christmas Eve! Another bonus is that you need minimal equipment and can make (at least, the donuts, which is a treat in itself) with ingredients you likely have in your pantry. Since we were in Colorado using my in-laws’ kitchen, I wanted to make something that they know and love, with a touch of Asian flair.
The chestnuts are reminiscent of the filling in Chinese sponge cakes and wonderfully compliment the cinnamon in the bunuelos. To make the sauce, I used Korean vacuum packed chestnuts. Trader Joe’s also carries them seasonally in the refrigerated produce aisle. Boil them for another 20 minutes, so that they blend seamlessly with the silkiness of the half and half. These chestnuts grow on trees and are not to be confused with water chestnuts, which grow underwater in marshes.
The buñuelos ended up crispy on the outside, with a slight chew on the inside and the chestnut sauce sauce is nutty with hints of vanilla. They come together with just the right amount of sweetness that will make my ancestors proud.
If you are curious, we had leftovers, which I thought we’d just end up tossing, but my father-in-law says they’re fantastic despite not being hot the next day!
Buñuelos with Chestnut Sauce
Serves: 8
Prep Time: 30 minutes
Rest Time: 30 minutes
Cook Time: 15 minutes
Total: 1 hour, 15 minutes
Ingredients:
For the bunuelos:
2 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup water
4 tbsp oil, plus more for frying
½ cup sugar
1 tbsp ground cinnamon
For the chestnut sauce:
¾ cup half and half
120 g roasted, peeled chestnuts, boiled for 20 minutes
3 tbsp sugar
½ tsp vanilla
Instructions:
- Combine flour, baking powder and salt in a mixing bowl.
- Add water and oil. Working with your fingers to create a shaggy dough.
- Turn the bowl over on a clean surface and knead until the dough is smooth and pliable.
- Return to the bowl, cover with a wet towel and allow to rest for 30 minutes.
- While waiting for the dough, work on the sauce. Combine all ingredients in a blender and blend until smooth and creamy. Chill in the refrigerator until ready to serve. This step can be done the day prior, to allow flavors to deepen.
- Combine sugar and cinnamon in a bowl for coating your buñuelos. Set aside.
- Pour oil into a pot to boil, about two inches deep.
- Divide dough into eight equal pieces. Roll into a ball, then flatten into a disc with a rolling pin.
- Gently place your dough into the hot oil and with a pair of tongs, try to submerge your buñuelos. You will see air pockets start to form. Be careful, because they trap lots of hot oil! Fry on both sides until golden brown. This will only take anywhere from 45 seconds to a minute.
- Remove from oil and transfer to a paper towel covered plate.
- Place buñuelos in the bowl with your cinnamon sugar and give it a nice shake. You may have to turn it over to coat the other side.
- Serve immediately while hot with chestnut dipping sauce on the side.
Inspired by:
Hey It's Jen Lou 