Sugar-coated Mexican doughnuts have a tasty and spicy flavour and are just as good served at teatime as they are as a dessert
By Gino D'Acampo
  • Rating:
  • Serves: makes 12 doughnuts
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 225 g plain flour
  • 1 pinches salt
  • 1 tsp baking powder
  • 0.5 tsp ground aniseed
  • 4 tbsp caster sugar
  • 1 large egg
  • 120 ml milk
  • 50 g unsalted butter
  • vegetable oil, for deep frying
  • 2 tsp ground cinnamon


1. Sift the flour, salt, baking powder and ground anise into a bowl. Stir in two tablespoons of the caster sugar.

2. Lightly whisk the egg and milk in a small jug and pour in a thin steady stream into the flour. Stir well to combine and make a smooth, thickish batter.

3. Melt the butter in a small saucepan and add to the flour mixture. Once everything comes together, knead lightly into a soft dough.

4. Transfer the dough onto a floured surface and knead for 10 minutes, until smooth.

5. Divide the dough into 12 equal sized balls. Slightly flatten each ball and make a hole in the centre of each one with the handle of a wooden spoon.

6. Heat the oil in a deep-fryer to 190°C, and fry the bunuelos, in batches, over a moderate heat, until puffed and golden brown. They should take about 4-5 minutes to cook through. Lift them out and drain on a double layer of kitchen towel.

7. Combine the remaining caster sugar with the ground cinnamon, and use to coat the warm bunuelos. Serve straight away.

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