Mexican Strawberry Bunuelos. Yummy recipe for a Holiday dessert. Fried dessert with cinnamon sugar topping, then added strawberries and whip cream or ice cream.
Bunnelos are a traditional Mexican dish that is deep fried to a flaky crispness, dredged in sugar and cinnamon, and usually served cold. Popular around Christmas and New Year’s Day.
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 4 tablespoons oil plus 2 or more cups for frying
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- Fresh or frozen strawberries with stems cut off and sliced into fourths
- Sugar to taste
Add flour, baking powder and salt in a large bowl. Mix until combined.
Add warm water and 4 tablespoons oil. Mix together with a spoon or your hands until the dough comes together.
Transfer the dough onto a clean working surface and knead the dough for 8 to 10 minutes, until the dough is smooth and elastic.
Roll the dough into a ball, place it in a bowl, cover with a kitchen towel and let it rest for 30 minutes.
While the dough is resting, cover a large plate with paper towels. Fill a large saute pan with 1 to 2 inches of frying oil and make the cinnamon sugar topping. Set aside.
Divide the dough into 8 separate pieces and roll each piece into a ball. On a lightly floured surface, use a floured rolling pin to roll out each ball into an 8 to 10-inch circle.
Heat the frying oil to 350°F. Fry each dough circle for about 60 seconds, turning once, until golden brown on both sides. Transfer to prepared plate to drain any excess oil. Sprinkle heavily with the cinnamon sugar topping.
Thaw frozen strawberries, and slice into fourths. and add sugar on top, about 1/4 cup. Mix and let them set for about 1 hour or until juicy. Taste the strawberries and add more sugar if necessary.
Place on top of fried Bunuelos and serve with ice cream or whipped topping, if desired.