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1
Mix the Dough
10 Mins
Room temperature, about 20–22°C (68–72°F)
In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, beat the eggs with the melted butter, the vanilla and the water. Pour the wet mixture into the flour and stir with a wooden spoon until a soft, slightly sticky dough forms. Knead briefly on a lightly floured surface for 2 to 3 minutes until smooth.
Mix just until the dough comes together — over-kneading makes tough bunuelos.
Done when: A soft, smooth dough that holds together without cracking.
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2
Rest the Dough
10 Mins
Room temperature, about 20–22°C (68–72°F)
Cover the dough with a clean cloth and rest for 10 minutes. While it rests, grate the panela if you have not already, so the syrup comes together quickly later.
The rest relaxes the gluten, so the balls roll smoothly instead of springing back.
Done when: Dough rested and relaxed, easy to roll.
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3
Make the Panela Syrup
15 Mins
Simmering, about 100°C (212°F)
Combine the grated panela, the syrup water and the cinnamon stick in a small saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the panela, then lower the heat and simmer for 12 to 15 minutes until it thickens enough to coat the back of a spoon. Strain out the cinnamon stick and set the syrup aside; it thickens more as it cools.
Do not let the syrup boil hard — it can catch and turn bitter. A lazy simmer is enough.
Done when: Syrup coats the back of a spoon and drips in a slow ribbon.
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4
Shape the Balls
10 Mins
Room temperature, about 20–22°C (68–72°F)
Turn the rested dough onto a lightly floured surface and divide it into 16 equal pieces. Roll each piece between floured hands into a smooth ball about 4 cm across. Keep the balls covered with a cloth as you work so they do not dry out.
Flour your hands lightly — sticky dough tears, and torn balls soak up oil.
Done when: 16 smooth, even balls, all roughly the same size.
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5
Fry Until Golden
15 Mins
Oil at 175–190°C (350–375°F)
Heat the oil in a deep pot to 175–190°C (350–375°F). Fry 4 or 5 balls at a time for 2 to 3 minutes per side, turning once, until deep golden brown and puffed. Lift out with a slotted spoon and drain on paper towels. Let the oil come back to temperature between batches.
Oil that is too cool makes greasy bunuelos; oil that is too hot burns them before the inside cooks. A thermometer takes the guesswork out.
Done when: Deep golden, puffed balls, crisp outside and cooked through inside.
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6
Serve with Syrup
5 Mins
Serve warm, above 60°C (140°F)
Pile the warm bunuelos in a bowl and drizzle generously with the cinnamon panela syrup, or serve the syrup in a small jug at the table so everyone pours their own. Eat them warm, while the outside is still crisp and the syrup is still runny.
Bunuelos go soft as they cool, so fry the last batch just as everyone sits down.
Done when: Warm, crisp fritters, glossy with syrup.
auto_awesome Finishing Touches & Plating
Serve the bunuelos salvadorenos warm and crisp, piled in a bowl and glossed with the cinnamon panela syrup — soft, golden dough balls with a crackling edge, made for coffee, Holy Week and festive afternoons.
El Salvador
1h 15m
